Our campuses remain closed for the foreseeable future

Menus

Sample Weds -Thurs Lunch MenuThemed Friday Menu’s

Starters

  • Carrot and coriander soup with croutons (v)
  • Red onion marmalade and goats cheese crostini
  • Deep fried chicken goujons with roast garlic and lemon mayonnaise
  • Warm mixed bean, pancetta and tomato salad with poached egg

Mains

  • Grilled salmon teriyaki and vegetable kebab with braised rice
  • Steak and ale pie with a puff pastry crust
  • Baked field mushrooms stuffed with sun blushed tomato, herbs, shallots and pine nuts (n,v)
  • Spinach and ricotta pancakes with a tomato, basil and cream sauce (v)

Desserts

  • Lemon meringue pie
  • White chocolate and cherry mousse
  • Bread and butter pudding with toffee sauce

v = vegetarian
n = contains nuts

Detox – 17th January


Fish Friday – 24th January


Spanish & Portuguese – 31st January


Curry House – 7th February


French Bistro – 14th February


Great British Menu – 28th February


Pie Friday – 6th March


Greek Taverna – 13th March


Italian – 27th March


Colne Bonanza – 22nd May


1 course £7.00 | 2 courses £8.50 | 3 courses £10.50

Reservations can be made at CH&FS Reception

Themes are subject to change

Please  check the theme when booking to avoid disappointment

 

Vegetarian and gluten friendly alternatives are included in our menus. With prior notice, we will endeavour to produce dishes for other dietary requests.

While nuts and other nut derivatives are not used in every recipe, all food is prepared in an environment where cross contamination may occur. Before ordering, please speak to a member of staff if you have a food allergy or intolerance.

All food served may contain trace elements of nuts, we are unable to provide a guarantee that any dish or product is 100% nut free, we will however label products that contain nuts in line with the recipe specification.