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SCHOOL FOOD

Introduction

Wilson Vale have been appointed by Hymers College to provide catering and vending services to their pupils, staff and guests.

Changing Needs

We recognise that changes in our lifestyles have led to a different approach to eating and this has in many cases had a detrimental effect on our diets. Our commitment is to eradicate the use of processed and convenience based foods and design our menus based purely on fresh products. We will then empower the team to work with knowledge, confidence, passion and sensitivity to deliver a quality and style that enhances the nutritional intake of the pupil and staff and support the academic objectives of Hymers by contributing to overall well-being.

Opening Times

Breakfast Service 8.00 – 8.40
Mid Morning Break 10.35 – 11.00
Lunch Service 12.20 – 13.30

New Breakfast Service

We will be introducing a new breakfast service from the start of the new term. Again, the focus is on offering a more healthy range of products, aiming to encourage all pupils to meet the required intake of five portions of fruit or vegetables daily.

Examples of the items offered will be:

Fresh Fruit Salad
Fruit pots
Assorted Cereals/Cereal Bars
Freshly Prepared Yogurt Pots
Buttered Toast
Hot Bacon and Sausage Rolls
Hot Croissants
Assorted hot and cold beverages

New Features
(services to be introduced during the new term)

New, healthy lunch menus
Daily Express – new pre booking service for active pupils
Sports club cappuccino and snacks
New menus for 6th Form
Healthy food, handmade daily from the best fresh ingredients
New range of homemade cakes and pastries

Lunch Menus

Based on seasonal produce, our menus are designed weekly and change to suit the requirements of the college. When planning our menus, we focus on providing vaiaety and selection whilst stimulating the imagination and encouraging most pupils to eat a main meal daily.

Our menus will include a selection of the following:

Freshly prepared soup of the day
This will be advertised as part of our weekly menu and will often be suitable for vegetarians.

Main Courses

There will be a selection of two main courses served daily which will include traditional items, foods from around the world and
innovative/fun ideas to generate interest.

Snack Choice

One snack choice will be available daily, offering a wide selection whilst remaining consistent in our approach to healthy eating.

Vegetarian

Naturally, vegetarians will be catered for daily and we will offer an exciting range of freshly prepared dishes, attractive for non-vegetarians as well!!

Hot Desserts

We won’t forget the famous hot puddings – not always healthy but often a great source of fresh fruit!

Deli Bar Menu

We will continue to offer a wide range of sandwiches, wraps, baguettes and paninis from the deli bar.

Grab And Go

Our range of grab and go items will be offered throughout mid morning break and lunch.

Communicate

Members of the Wilson Vale management team will be on site from the beginning of the new term and will be happy to listen to your feedback or discuss specific requirements with you. For further information, please visit our website: www.wilsonvale.co.uk or e mail to info@wilsonvale.co.uk

Sample Menus

  • Roasted plum tomato soup
  • Citrus spiked chicken, marinated with lemon, orange, olive oil, fresh thyme and balsamic vinegar
  • Hymers tower homemade beefburger with homemade tomato relish and melted cheese
  • Deep pan mozzarella pizza with a fresh tomato and herb sauce topped with mozzarella,
  • Cheddar cheese and bean melt jacket potato
  • Sticky pear pudding served with vanilla sauce
  • Cream of Carrot and coriander
  • Honey glazed ham carved onto mash and roasted root vegetables
  • Penne pasta with sautéed vegetables and bacon in a light tomato and basil sauce
  • Vegetable pakora with spiced yogurt dressing and mushroom birhyani
  • Classic chilli con Carne with sour cream and tortilla chips
  • Warm Honey Flapjack with toffee sauce
  • Classic Italian Minestrone Soup
  • Moroccan lamb meatballs, Kenyan beans and warm naan bread
  • Chicken risotto cakes served with stir fried vegetables and tomato salsa
  • Mushroom and sweet potato stroganoff with wild rice and warm focaccia,
  • Tuna crunch with mayonnaise
  • Deep dish spiced bread & butter pudding served with custard sauce
  • Spiced parsnip and apple soup
  • Traditional cottage pie topped with mixed turnip and potato mash and served with baked beans
  • Deep fried fillet of haddock in crispy batter served with chipped potatoes and fresh lemon
  • Roasted vegetable fajitas with pesto and sour cream
  • Butchers sausages in rich onion gravy
  • Apple and blackberry crumble served with custard sauce
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