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Short film about life at our boarding school

We are proud of our home-cooked food, which is produced in partnership with Harrison, an independent catering company which has managed our catering services for around eight years.

The Royal Alexandra and Albert School adopts a unique approach to school food. We have a policy of making everything from scratch in our own kitchens with the only exception being that we buy in bread and yoghurts. So rather than have banks of microwaves to reheat food, we create imaginative menus from basic ingredients so, for example, if we make pizzas, we even make the pizza bases.

Making fresh meals for over 760 pupils and staff, 3 times a day is very labour intensive but we think it is worth it. We have 26 catering staff including many trained chefs who prepare menus that will excite pupils as well as delivering the nutritional value they need.

Please see the School Food and Healthy Eating policy

 


Breakfast Menu

  • Assorted Cereals
  • Muesli Bar
  • Toast & Preserves
  • Tea, Coffee
  • Fresh Fruit
  • Assorted Flavoured Yoghurts

Daily selection from the following hot items:

  • Grilled Back Bacon
  • Scrambled Egg
  • Baked Beans
  • Grilled Sausages
  • Spaghetti Hoops
  • Boiled Eggs
  • Grilled tomatoes
  • Mushrooms
  • Porridge
  • Plum tomatoes

Salad Bar Menu

Daily selection from the following items:

  • Home Cooked Roast Beef
  • Baked Gammon Ham
  • Roast Turkey
  • Selection of Continental Meats
  • Coronation Chicken
  • Egg Mayonnaise
  • Tuna Mayonnaise
  • Mature English Cheddar
  • Mixed Leaves
  • Tomatoes
  • Cucumber
  • Pasta Salad
  • Waldorf Salad
  • Baby Beetroot
  • Rice Salad
  • Cous Cous
  • Greek Salad
  • Traditional Coleslaw
  • Potato Salad
  • Pickled Onions
  • Five Bean Salad
  • Selection of Sauces & Pickles
  • Fresh Fruit
  • Assorted Flavoured Yoghurts

Week 1 Lunch Menu

  Luncheon Supper

Monday

Beef Wrap with Salsa, Cheese and Sour Cream

Stir Fried Chicken in Black Bean Sauce with Egg Noodles

Two Colours Rice

Broccoli with Toasted Almonds

Soya and Spiced

Vegetable Tortillas

Citrus Sponge

Lamb Stew and Herb Dumplings

Baked Chicken Maryland

Creamed Potatoes

Braised Leeks

Stuffed Cannelloni

Fruit Salad

 

Tuesday

Braised Pork Steak
with Apples

Grilled Cod with a rarebit
Topping

Minted New Potatoes

Courgettes with Cracked Black Pepper

Roasted Vegetable Quiche

Apple Crunch

Turkey Hongroise

Beef and Onion Pie

Dauphinoise Potatoes

Green Beans

Mushroom Pilaff

Carrot Cake

Wednesday

Roast Lamb
with Rosemary Gravy

Cheddar Topped Cottage Pie

Vichy Carrots

Spring Greens

Individual Vegetable
Cottage Pie

Creamy Rice Pudding with a Jam Sauce

Penne Pasta with Chicken in a Cream Sauce

Penne Pasta with Bacon, Tomato and Mushroom

Penne Pasta with Basil and Tomato

Yoghurts

Thursday

Sweet and Sour Chicken

Beef Stroganoff

Seasonal Mixed Vegetables

Steamed Rice with Egg

Quorn Chilli

Pears & Cream

Baked Jacket Potatoes with -

Lamb Bolognaise

Tuna and Sweetcorn

Baked Beans

Grated Cheese

Grilled Tomatoes

Spiced Soya Bolognaise

Banana Custard

Friday

Grilled Fresh Fish of The Day
Lasagne
French Fries
Peas and Sweetcorn
Frittata with Mediterranean Vegetables
Eves Pudding

Chicken Tikka Massala
Lamb Korma
Steamed Rice
Seasonal Vegetables
Vegetable Biryanni
Artic Roll

Saturday

Irish Stew with Puff
Pastry Lid

Mashed Potatoes with Herbs

Swede and Carrot Medley

Vegetarian Hotpot

Mixed Fruit Jelly

Homemade Beef and Leek Burgers with a
Sesame Seed Bap

Baked Jacket Wedges

Spaghetti Hoops

Mushroom Chilli Burger

Chocolate Tart

  Brunch Supper
Sunday

 

Roast Beef and Yorkshires

Roasted Potatoes with Thyme

Lemon Carrots

Honey Roast Parsnips

Risotto Cake en Croute

Cherry Cheesecake

 



Week 2 Lunch Menu

  Luncheon Supper

Monday

Homemade Meatballs in a Red Wine and Tomato Sauce

BBQ Lamb Steak

Parsley Mash

Spring Greens

Vegetable Sausage
on a Potato Cake

Banoffi Pie

Freshly Baked Pizza with a Choice of Toppings:

Ham and Pineapple

Pepperoni and Onion

French Fries

Spaghetti Hoops

4 Seasons Vegetarian

Fresh Fruit

Tuesday

Penne Bolognaise

Chicken and Sweetcorn Pasta Bake

Roasted Mediterranean Vegetables

Red Lentil and Peppers

Bound with Pasta

Lemon and Coconut Sponge

Turkey Escalope with Mushroom Cream Sauce

Lamb Tagine with
Lemon Cous Cous

Sweetcorn and Peppers

Vegetable Tart

Baked Peach Cheesecake

Wednesday

Honey Roast Gammon

Beef Cobbler

Roasted Parsnips

Brussels Sprouts

Homemade Nut Roast

Creamy Rice Pudding

Baked Cod with Provencal Topping

Chicken and Mushroom Pie

Buttered Parsley Potatoes

Broccoli and Red Onions

Mushroom Stroganoff

Fruit Salad

Thursday

Lamb Passanda

Citrus Chicken

Two Colours Rice
with Coconut

Chickpea, Aubergine
and Pepper Dhal

Mixed Fruit Crumble

Braised Pork Chop
in Course Grain Mustard

Beef Bourguignon

Mashed Potatoes

Cauliflower Polonaise

Leek and Courgette Pasties

Mixed Fruit Jelly

Friday

Freshly Battered Fish

Braised Pork with Tomato & Basil

Oven Baked Home Wedges

Mixed Vegetables

Stuffed Mushrooms

Banana Sponge

Chilli Con Carne

Steamed Rice

Peas & Sweetcorn

Vegetable Kebab

Yoghurts

Saturday

Lasagne

Jacket Potatoes

Cauliflower and Red Onions

Vegetable Bolognaise

Stuffed Pancakes

Shortbread

Minced Beef and Onion Pie With Puff Pastry Lids

Mashed Potatoes

Courgette Provencal

Cheese Omelette

Melon slice

  Brunch Supper
Sunday

 

Roast Chicken with
Stuffing

Fondant Potatoes

Roasted Carrots and Swede

Individual Bubble and Squeak

Chocolate Sponge



Week 3 Lunch Menu

  Luncheon Supper

Monday

Turkey Escalope with Sage and Onion Stuffing

Braised Lamb Steaks

Dauphenoise Potatoes

Fresh Seasonal Vegetables

Filo Basket Filled with Quorn and Mediterranean Vegetables

Sticky Toffee Pudding and Chocolate Sauce

Coq au Vin

Pork Fricasse

Boulangere Potatoes

Braised Leek and Onions

Savoury filled Vol au Vents

Fresh Fruit

Tuesday

Cumberland Sausage Lyonnaise

Bolognaise Sauce Topped with Pasta Bound in a Cheese Sauce

Steamed Herb Potatoes

Braised Red Cabbage

Vegetable Risotto

Bread and Butter Pudding

Quiche Lorraine

Mediterranean Vegetable Quiche

New Potatoes

Medley of Fresh Vegetables

Vegetarian Stuffed

Pitta Bread

Individual Trifles

Wednesday

Tandoori Chicken

Diced Lamb Chilli

Coconut and Fruit Rice

Vegetable Kofta
with Curry Sauce

Frangipan Tart

Turkey with Tomato Sauce

Pork and Apple Casserole

Bordelaise Potatoes

Broccoli and Peppers

Stuffed Beef Tomato

Yoghurts

Thursday

Roast Pork and Apple Sauce

Beef Stew and Dumplings

Garlic Roast Potatoes

Cauliflower Mornay

Tomato, Basil and Feta Flan

Mixed Fruit Oatmeal Crumble

Jamaican Jerk Chicken

Gammon and Pineapple

Parsley Potatoes

Fresh Minted Peas

Cheese & Tomato Omelette

Peaches & Cream

Friday

Battered Cod Fillet

Turkey Meatballs

Chunky Fries

Mushy Peas

Carrots and Courgettes

Stuffed Aubergines

Apple Pie

Chicken Tikka Massala

Steamed Rice

Peas & Sweetcorn

Vegetable Korma

Filled Scones

Saturday

Spaghetti Bolognaise

Fresh Seasonal Vegetables

Vegetarian Bolognaise

Caramel Shortcake

Mexican Chicken

Oven Baked Home Wedges

Mixed Vegetables

Mexican Quorn & Vegetables

Chocolate Brownie

  Brunch Supper
Sunday

 

Roast Turkey with all
the Trimmings

Roasted Potatoes

Spring Greens

Vegetable Nut Roast

Mincemeat Pie and Custard

 

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