As a flagship school for Cornwall’s Healthy Schools’ programme, we are in full control of all the food we provide for our children. Our resident chef Andy develops and creates healthy snacks and fresh fruit for break times together with a nutritious lunchtime menu that all the children enjoy. Menus are published on the school web site every Friday for the following week. At present, meals cost £2.20 per day and free school meals are available for eligible children. We actively source fresh, local produce whenever possible and even grow our own food in the school poly tunnel. Chef Andy is always available if there are any questions or concerns about school meals in general and specific allergen advice.
Please see our latest newsletter for lunch menus.
Please note a slight menu change for 17th and 18th January
- Thursday 17th - pizza and chips day.
- Friday 18th - curry and rice day.
School Allergen Advice
If your child has an allergy and is allergic to any from the list below, please contact Chef Andy. He will always be able to help as our menu does not always contain these allergens. Please note however that our menu does contain allergens.
This is often found in some fish sauces, relishes, salad dressings, stock cubes and in Worcestershire Sauce.
This includes lupin seed and flour and can be found in some types of bread, pastries and pasta.
This is found in butter, cream cheese, cream, milk powders and yogurt. It is often used in foods glazed with milk, powdered soups and sauces.
This includes shellfish, land snails, squid and whelks. It is ofgten found in oyster sauce or as an ingredient in fish stews.
This includes liquid mustard, mustard powder and mustard seeds. It is often found in bread, curries, marinades, meat products, salad dressings, sauces and soups.
This includes almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts or Queensland nuts. These can be found in bread, biscuits, crackers, desserts, ice cream, marzipan (almond paste), nut oils and sauces. Ground, crushed or flaked almonds are often used in Asian dishes such as curries or stir frys.
This can be found in biscuits, cakes, curries, desserts and sauces such as satay. It is also found in groundnut oil and peanut flour.
This can be found in bread, breadsticks, houmous, sesame oil and tahini (sesame paste).
This can be found in beancurd, edamame beans, miso paste, textured soya protein, soys flour or tofu. It is often used in some desserts, ice cream, meat products, sauces and vegetarian products.
This is often used as a preservative in dried fruit, meat products, soft drinks and vegetables as well as in wine and beer.
This includes celery stalks, leaves, seeds and celeriac. It i soften found in celery salt, salads, some meat products, soups and stock cubes.
This includes wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats. It is often found in foods containing flour, such as some baking powders, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and foods dusted with flour. The cereal will need to be declared.
This includes crabs, lobster, prawns and scampi. It is often found in shrimp paste used in Thai curries or salads.
This is often found in cakes, some meat products, mayonnaise, mouses, pasta, quiche, sauces and foods brushed or glazed with egg.