All pupils in Primary 1 - Primary 5 are entitled to a free school meal.
This menu is compliant with The Nutritional Requirements for Food and Drink in Schools (Scotland) Regulations 2020. This ensures more access to fruit and vegetables, reduction in sugar, red and red processed meat and ensures our children and young people have access to an appropriate amount of nutrients such as iron and vitamins. The menu meets the standard required by the Soil Association Food for Life Served Here Bronze Award, which promotes freshly made, sustainable and farm assured meals.
All eggs are free range. All fish are Marine Stewardship Council certified. All beef served is Scottish and all meat and poultry is UK Farm Assured.
All Catering staff are trained in food hygiene, hold an Elementary Food Hygiene Certificate, and receive regular refresher training. All kitchens follow HACCP guidance, and comply with Environmental Health. The catering staff are also trained in nutrition.
Where there is a choice, pupils can choose to have either a starter and main course or a main course and dessert. If the school is making any menu substitutions, they will let you know in advance wherever possible. A two course meal is £2.30. Water and milk are available.
Allergy Advice and Special Diets
The allergy information for our Primary school menu is available by contacting catering@argyll-bute.gov.uk.
If your child has a food allergy, please contact the school office in the first instance and complete a Special Diet Request Form. All Catering Managers have been trained on Allergy Awareness, and every effort will be made to accommodate your child's needs.
Many dishes can be altered to accommodate other special diets where this is required. Where possible, other non-medical special diets may be accommodated.
Would you like your child to see a dietician? A team of professionals who specialise in helping people learn about food and health can be contacted at High-UHB.DietitiansDirect@nhs.scot
We welcome any feedback you may have - if you have any suggestions, or require any information, you can contact the Catering department by emailing catering@argyll-bute.gov.uk, or using the form below.
Ask questions or make a comment or suggestion about school meals
Download a copy of the menu (this menu is available from August 2022)
If you are looking for special diet or allergy information about any of the menu choices, please contact catering@argyll-bute.gov.uk
You can find out more about the sources we use for preparing our fresh school meals here - School meals food map
Week 1
Week 1 | Monday | Tuesday | Wednesday | Thursday | Friday |
|---|---|---|---|---|---|
Starter / Dessert | Cheese and crackers | Homemade custard creams | Homemade lentil soup | Homemade chocolate and cinnamon shortbread | Homemade tomato soup |
Main Course 1 | Grilled sausage, mash and beans | BBQ chicken fillet in ciabatta roll with potato wedges and roast vegetables | Scottish beef lasange with garlic bread and carrots | Chicken fajitas with diced potatoes and broccoli | Fish goujons with chips and peas |
Main Course 2 (vegetarian) | Homemade chickpea curry with rice, Naan bread and sweetcorn | Homemade Mediterranean vegetable bake with potato wedges and mixed salad | Veggie sausage rolls with garlic bread and carrots | Hunter style vegetarian fillets with diced potatoes and broccoli | Homemade tomato pasta with chips and peas |
Week 2
Week 2 | Monday | Tuesday | Wednesday | Thursday | Friday |
|---|---|---|---|---|---|
Starter / Dessert | Homemade lentil soup | Homemade shortbread biscuit | Homemade vegetable soup | Homemade scones | Homemade potato and leek soup |
Main Course 1 | Beef meatballs in gravy with boiled potatoes and carrots | Chicken tikka in pitta bread with Duchesse potatoes and baked beans | Scottish mince with mashed potatoes and mashed turnip | Homemade chicken pie with potato wedges and sweetcorn | Fish fingers with chips and peas |
Main Course 2 (vegetarian) | Baked potato with a variety of fillings and mixed salad | Homemade macaroni cheese with Duchesse potatoes and mixed salad | Vegetarian haggis, neeps and tatties | Pizza with potato wedges and sweetcorn | Fishless fingers in a wrap with chips and peas |
Week 3
Week 3 | Monday | Tuesday | Wednesday | Thursday | Friday |
|---|---|---|---|---|---|
Starter / Dessert | Homemade lentil soup | Homemade jammie dodgers | Homemade tomato soup | Homemade tiffin | Bruschetta |
Main Course 1 | Cod and salmon fishcakes with potato wedges and sweetcorm | Toad in the hole wiht mashed potatoes and broccoli | Homemade Scottish steak pie with baby boiled potatoes and seasonal vegetables | Homemade chicken curry with rice, naan bread and carrots | Breaded fish with chips and peas |
Main Course 2 (vegetarian) | Quorn dippers in a wrap with wedges and sweetcorn | Homemade Italian vegetable and ricotta bake with garlic bread and broccoli | Veggie nuggets with baby boiled potatoes and seasonal vegetables | Omlette with a variety of fillings with naan bread and carrots | Vegetarian burger in a bun with chips and peas |
Week 4
Week 4 | Monday | Tuesday | Wednesday | Thursday | Friday |
|---|---|---|---|---|---|
Starter / Dessert | Homemade lentil soup | Homemade oaty creams | Homemade vegetable soup | Ice cream with homemade melting moment biscuit | Homemade chicken noodle soup |
Main Course 1 | Scottish beef burger in a bun with potato wedges and seasonal vegetables | Breaded chicken goujons with Duchesse potatoes and sweetcorn | Homemade spaghetti bolognaise with garlic bread and mixed salad | Roast chicken with boiled potatoes, gravy Yorkshire pudding and roast veg | Salmon fish fingers with chips and peas |
Main Course 2 (vegetarian) | Quorn sausage with gravy, potato wedges and seaasonal vegetables | Vegeballs in a tomato sauce with Duchesse potatoes and sweetcorn | Pizza with garlic bread and mixed salad | Baked potato with a variety of fillings and mixed salad | Homemade macaroni cheese with chips and peas |