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Hall Dinner Menu

 

Friday 23rd February

(ve) Vegan Balls in a Tomato and Basil Sauce with Pasta

(ve) Fishless Fingers with Tartare Sauce and Lemon

 

Breaded Haddock Fillet with Tartare Sauce and Lemon

Meat Balls in a Tomato and Basil Sauce with Pasta

 

Chips, Garden and Mushy Peas

Garlic Bread

Salad Bar

Selection of Sweets, Cheese and Biscuits and Fresh Fruit

 

 

Sunday 25th February

Leek and Potato Soup

(v) Spinach and Ricotta Cannelloni

 

(ve) Roast Aubergine Stuffed with olives, Cannellini Beans, Sun Blushed Tomatoes and Vegan Pesto

 

 

Breaded Turkey Escalope topped with Tomato, Basil, and Mozzarella

(Halal) Breaded Turkey Escalope topped with Tomato, Basil, and Mozzarella

 

New Potatoes

Roasted Med Veg

 

Peach and Raspberry Crumble with Vanilla Custard

(ve) Peach and Raspberry Crumble with Vanilla Custard

 

Monday 26th February

Carvery

Roast Turkey Breast or Honey Roast Gammon served with Yorkshire Pudding and Sage and Onion Stuffing

Halal Roast Turkey Breast

Vegan Roast Butternut Squash stuffed with Pearl Barley, Black Eyed Beans, Sage and Feta, served with Sweet Potato and Lentil Puree

Savoury Roast Potatoes

 Cauliflower Cheese and Glazed Carrots

 Vegan Cauliflower Cheese

Selection of Sweets, Cheese and Biscuits and Fresh Fruit

 

Tuesday 27th February

 

Informal

Piri Piri Chicken Breast

Vegan Jackfruit Enchiladas

With Guacamole

 

 Yellow Savoury Rice

 Roast Red Onions, Courgettes and Peppers

Grilled Tomato

 

Salad Bar

 

 

St David Day Formal

Lamb Cawl served with Petit Pain

Halal Lamb Cawl

Vegan Plant Based Cawl served with Petit Pain

 

Breast of Corn Fed Chicken stuffed with Garlic and Herb Cheese

Halal Chicken

Vegetarian Traditional Vegetarian Glamorgan Sausages with Sauteed Pearl Onions

Caerphilly Cheese Potatoes

Creamed Leeks and Sauteed Broccoli

 

Pwdin Eva with Custard

Vegan Pwdin Eva with Custard

 

Welsh Cakes

 

 

Wednesday 28th March

Vegan Mixed Bean, Chickpea and Red Pepper Chili with Rice, Nachos, Guacamole and Flat Bread

 

Vegan Sticky Mandarin Glazed Quron Dippers with Sesame Rice Noodles and Stir-Fried Vegetables

 

Vegetable Quiche with Savoury Herbed Diced Potatoes and Mixed Vegetables

 

Salad

Selection of Sweets, Cheese and Biscuits and Fresh Fruit

 

Thursday 29th March

Informal

Breaded Turkey Escalope with BBQ Sauce, Sweet Potato Fries, ½ Corn on the Cob, Peas and  Coleslaw

Halal Turkey Escalope

Vegan Southern Fried Plant Based Escalope with BBQ Sauce, Sweet Potato Fries, ½ Corn on the Cob, Peas and Vegan Coleslaw

Jacket Potatoes with a selection of different fillings (must contain some protein)

 

Salad Bar

 

Sweets and Fresh Fruit

 

 

Friday 1st March

Breaded Haddock Fillet with Lemon Tartare Sauce

Chargrilled Chicken Fillet served in a Brioche Bun with Ceasar Dressing and Baby Gem Lettuce

Halal Chicken

Vegetarian Chargrilled Halloumi with Smokey Boston Beans and 2 Sweet Corn Fritters

Vegan Spinach Gnocchi in a Roasted Red Pepper, Vine Roasted Tomato and Basil Sauce and Garlic Bread

Chips, Peas and Mushy Peas

Salad Bar

Selection of Sweets and Fresh Fruit

 

 

 

Sunday 2nd March

Carrot and Coriander Soup with Petit Pain

 

Baked Pollock served on a Chorizo and Mixed Bean Cassoulet with New Potatoes and Baby Corn

Vegan Moroccan Filo Parcel with Spicy Vegan Ball Skewer, Savoury Cous Cous, Vegetable Tagine and a Cool Vegan Yoghurt Dressing

 

College Brownie served with Ice Cream

Vegan Chocolate Cake with Salted Carmel Ice Cream

 

 

 

 

 

 

 

For any more Allergen information, please ask a member of Staff

Please be aware that the Kitchen uses other allergenic ingredients

 

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