Embed Size (px)
Citation preview
SP
RIN
G/
SU
MM
ER
20
16
LU
NC
H M
EN
U
Sp
rin
g t
erm
da
tes
Mo
nd
ay 1
1 A
pril 2
01
6 –
All
sta
rt
Th
urs
day 3
0 J
un
e 2
01
6 –
Term
en
ds
Su
mm
er
term
da
tes
Wed
nesd
ay 1
7 A
ug
ust
20
16
– A
ll sta
rt
Frid
ay 1
4 O
cto
ber
2016 –
Mid
-term
, A
ll b
reak
Welc
om
e t
o t
he s
prin
g/
su
mm
er
men
u,
this
men
u w
ill r
un
fro
m a
fter
the E
aste
r
ho
lidays u
ntil th
e O
cto
ber
bre
ak.
Ou
r m
en
us h
ave b
een
aw
ard
ed
th
e S
oil
Asso
cia
tio
ns B
ron
ze F
oo
d f
or
Life
cate
rin
g m
ark
as w
ell
an
d c
on
tin
ue t
o c
om
ply
with
th
e S
ch
oo
ls (H
ealth
pro
mo
tio
n a
nd
nu
tritio
n) (S
co
tlan
d) A
ct
20
07
. M
en
us a
re f
resh
ly p
rep
are
d a
nd
wh
ere
po
ssib
le p
rod
uce is s
ou
rced
fro
m lo
cal p
rod
ucers
so
yo
u c
an
be s
ure
healthy
choic
es
are
on o
ffer at lu
nch tim
es.
Th
an
k y
ou
to
every
on
e w
ho
co
nta
cte
d u
s a
bo
ut
sch
oo
l m
eals
, yo
ur
co
mm
en
ts
are
welc
om
e a
nd
help
us c
on
tin
ue t
o im
pro
ve t
he s
erv
ice.
Th
em
e m
en
us
Them
e m
enus g
ive p
up
ils a
n o
pp
ort
unity to try
new
food
s a
nd
part
icip
ate
with
sp
ecia
l events
during the y
ear. T
he follo
win
g them
e lu
nches w
ill b
e takin
g p
lace in
the c
om
ing s
essio
ns:
15
Ju
ne –
Su
mm
er
Beach
Part
y
Fu
rth
er
info
rmatio
n w
ill b
e a
vaila
ble
in
sch
oo
l clo
ser
to t
hese d
ate
s.
Fre
e s
ch
oo
l m
ea
lsA
s p
art
of
a S
co
ttis
h G
overn
men
t in
itia
tive,
all
pu
pils
in
prim
ary
1 t
o p
rim
ary
3
are
no
w e
ntitled
to
a f
ree s
ch
oo
l m
eal (fro
m J
an
uary
20
15
). Y
ou
r ch
ild m
ay a
lso
be e
ligib
le f
or
free s
ch
oo
l m
eals
if
yo
u r
eceiv
e o
ne o
f th
e f
ollo
win
g:
Inco
me S
up
po
rt
Inco
me b
ased
jo
b s
eekers
allo
wan
ce
Inco
me-R
ela
ted
Em
plo
ym
en
t an
d S
up
po
rt A
llow
an
ce
Su
pp
ort
un
der
Part
VI o
f th
e im
mig
ratio
n a
nd
Asylu
m A
ct
19
99
Child
Tax C
red
it, b
ut
no
t w
ork
ing
tax c
red
it (and
yo
ur
annual in
co
me is less
than £
16,1
05)
Ch
ild T
ax C
red
it a
nd
Wo
rkin
g T
ax C
red
it w
ith
an
an
nu
al In
co
me o
f le
ss t
han
£6
,42
0
Ple
ase a
sk y
ou
r ch
ild’s
sch
oo
l fo
r an
ap
plic
atio
n f
orm
or
co
nta
ct
the s
ch
oo
ls
Gra
nts
, A
ward
s a
nd
Pla
cem
en
ts T
eam
.
Tel: 0
13
1 4
69
303
3
e-m
ail:
sch
oo
l.g
ran
ts@
ed
inb
urg
h.g
ov.
uk
Men
u a
nd
pri
ces
The c
ost
of a p
rim
ary
scho
ol m
eal is
£1.9
5. T
his
will
incre
ase t
o £
2.0
5 fro
m
Aug
ust
2016.
Fo
r th
is p
rice y
ou
r ch
ild c
an
have a
tw
o c
ou
rse m
eal – e
ith
er
so
up
an
d a
ho
t
main
meal, o
r a h
ot
main
an
d a
pu
dd
ing
plu
s v
eg
eta
ble
s/
sala
d a
nd
bre
ad
.
A d
rin
k is a
lso
pro
vid
ed
with
th
e m
eal.
Sp
ecia
l d
iets
an
d a
llerg
ies
Ple
ase let
yo
ur
sch
oo
l kn
ow
if
yo
ur
ch
ild h
as a
ny s
pecia
l d
ieta
ry n
eed
s.
Fu
rth
er
info
rma
tio
nw
ww
.ed
inb
urg
h.g
ov.
uk/f
oo
din
scho
ols
foo
din
sch
oo
ls@
ed
inb
urg
h.g
ov.
uk
Get
Go
ing
Wo
rrie
d a
bo
ut
yo
ur
ch
ild’s
weig
ht?
Wan
t to
help
th
em
lead
a h
ealth
y, h
ap
py,
active life?
Th
en let’s G
et
Go
ing
! G
et
Go
ing
is a
fre
e f
am
ily h
ealth
y lifesty
le
pro
gra
mm
e w
hic
h s
up
po
rts c
hild
ren
to
wo
rk t
ow
ard
s a
health
y w
eig
ht.
It’s
ab
ou
t w
ork
ing
to
geth
er
as a
fam
ily t
o m
ake s
mall
lifesty
le c
han
ges.
Su
pp
ort
ed
by a
tra
ined
co
ach
, yo
u’ll le
arn
mo
re a
bo
ut
eatin
g w
ell
an
d b
ein
g m
ore
active.
Ch
ildre
n w
ill g
et
the o
pp
ort
un
ity t
o t
ake p
art
in
fu
n,
active g
am
es,
wh
ile
pare
nts
sh
are
id
eas a
nd
exp
eriences.T
o fi
nd
ou
t w
hen
th
e n
ext
co
urs
es a
re
availa
ble
in
yo
ur
are
a o
r fo
r m
ore
in
form
atio
n p
lease c
on
tact:
Get.
Go
ing
@n
hslo
thia
n.s
co
t.n
hs.u
k 0
13
1 5
37
92
09
htt
p:/
/ww
w.n
hslo
thia
n.s
co
t.n
hs.u
k/g
etg
oin
g
Yo
ur
local G
et
Go
ing
Co
-ord
inato
r is
: C
on
or
McL
ean
:
01
31
45
8 2
14
7 w
eig
htm
an
ag
em
en
t@ed
inb
urg
hle
isu
re.c
o.u
k
SP
RIN
G/S
UM
ME
R 2
016
MO
ND
AY
TU
ES
DA
YW
ED
NE
SD
AY
TH
UR
SD
AY
FR
IDA
Y V
eg
eta
rian
op
tio
nS
easo
nal veg
eta
ble
s,
mix
ed
sala
d a
nd
b
read
sele
ctio
n a
vaila
ble
daily
Ho
mem
ad
e s
ou
p
Bre
ad
ed
salm
on
fille
t w
ith
bab
y b
oile
d
po
tato
es a
nd
bro
cco
lio
rQ
uo
rn s
au
sag
e c
assero
le w
ith
po
tato
es
an
d v
eg
eta
ble
s
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Fre
sh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Ch
icken
cu
rry w
ith
ric
e a
nd
veg
eta
ble
so
rM
acaro
ni ch
eese w
ith
veg
eta
ble
s
an
d s
ala
d
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Sp
on
ge c
ake w
ith
cu
sta
rdo
rF
resh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Red
pesto
pasta
with
veg
eta
ble
s a
nd
garlic
b
read
o
rC
heese a
nd
to
mato
piz
za w
ith
ch
ips a
nd
sala
d
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Seaso
nal fr
uit s
ala
d a
nd
jelly
or
Fre
sh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Oven
baked
po
rk s
au
sag
es w
ith
baked
b
ean
s a
nd
mash
or
Veg
e’
ch
illi w
ith
bo
iled
ric
e a
nd
veg
eta
ble
s
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Ho
me b
akin
g s
ele
ctio
no
rF
resh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Packed
lu
nch
Fill
ed
ro
lls/s
an
dw
ich
es
Yo
ghu
rto
rF
resh
fru
it
Wate
r
WEEK 1
Fo
r w
eeks c
om
mencin
g
Day
Mo
nth
11
AP
RIL
2M
AY
23
MA
Y
13
JU
NE
15
AU
GU
ST
5S
EP
TE
MB
ER
26
SE
PT
EM
BE
R
Ch
icken
meatb
alls
in
to
mato
sau
ce w
ith
rice a
nd
veg
eta
ble
so
rC
heesy p
asta
with
veg
eta
ble
s a
nd
sala
d
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Fru
it w
hip
or
Fre
sh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Neap
olit
an
pasta
with
veg
eta
ble
s
or
Ch
eese a
nd
to
mato
piz
za w
ith
sau
té
po
tato
es a
nd
sala
d
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Fre
sh
fru
it s
ele
ctio
no
rYo
gh
urt
Wate
r o
r m
ilk
Ho
mem
ad
e s
ou
p
Bre
ad
ed
fish
an
d c
hip
s w
ith
peas
or
Savo
ury
ric
e a
nd
veg
eta
ble
s
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Fre
sh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Ch
icken
fajit
a w
ith
po
tato
wed
ges a
nd
sala
do
rQ
uo
rn b
urg
er
in a
bu
n w
ith
po
tato
wed
ges
an
d s
ala
d
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Sp
on
ge c
ake a
nd
cu
sta
rdo
rF
resh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Packed
lu
nch
Fill
ed
ro
lls/s
an
dw
ich
es
Yo
ghu
rto
rF
resh
fru
it
Wate
rWEEK 2
Fo
r w
eeks c
om
mencin
g
Day
Mo
nth
18
AP
RIL
9M
AY
30
MA
Y
20
JU
NE
22
AU
GU
ST
12
SE
PT
EM
BE
R
3
OC
TO
BE
R
Ch
icken
an
d g
ravy w
ith
ro
ast
po
tato
es a
nd
veg
eta
ble
so
rVeg
e’
meatb
alls
serv
ed
in
a p
itta
bre
ad
o
rB
aked
po
tato
with
a c
ho
ice o
f filli
ng
s
Rasp
berr
y m
ou
sse s
lice
or
Fre
sh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Ho
mem
ad
e s
ou
p
Beef
pasta
bo
log
nais
e w
ith
veg
eta
ble
so
rP
icn
ic p
late
with
ch
eese s
an
dw
ich
an
d
veg
eta
ble
sticks
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Fre
sh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Fis
h fi
ng
ers
with
new
po
tato
es a
nd
peas
or
Seaso
nal veg
e’
cu
rry w
ith
ric
e a
nd
veg
eta
ble
s
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Ice c
ream
an
d jelly
or
Fre
sh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Cre
am
y p
asta
with
veg
eta
ble
s a
nd
cru
sty
bre
ad
o
rC
heese a
nd
to
mato
piz
za w
ith
ch
ips
an
d s
ala
d
or
Baked
po
tato
with
a c
ho
ice o
f filli
ng
s
Sp
on
ge c
ake a
nd
cu
sta
rdo
rF
resh
fru
it s
ele
ctio
n
Wate
r o
r m
ilk
Packed
lu
nch
Fill
ed
ro
lls/s
an
dw
ich
es
Yo
ghu
rto
rF
resh
fru
it
Wate
r
WEEK 3
Fo
r w
eeks c
om
mencin
g
Day
Mo
nth
25
AP
RIL
16
MA
Y
6JU
NE
27
JU
NE
29
AU
GU
ST
19
SE
PT
EM
BE
R
10
OC
TO
BE
R
Cit
y o
f E
din
bu
rg
h C
ou
nc
il w
ork
s w
ith
Fo
od
fo
r L
ife
Sc
otl
an
d t
o i
mp
rov
e
sc
ho
ol
me
als
an
d h
elp
en
su
re a
bri
gh
ter
futu
re f
or
Ed
inb
urg
h’s
yo
un
g p
eo
ple
.
We
be
lie
ve
th
ere
are
fe
w t
hin
gs m
ore
im
po
rta
nt
tha
n h
elp
ing
ch
ild
ren
ea
t w
ell
be
ca
use
it
all
ow
s th
em
to
gro
w w
ell
an
d le
arn
we
ll.
All
Ed
inb
urg
h s
ch
oo
l m
ea
ls
ha
ve
he
ld t
he
bro
nz
e C
ate
rin
g M
ark
aw
ard
sin
ce
Ja
nu
ary
20
15
FR
EE
FR
OM
CO
NT
RO
VE
RS
IAL
AD
DIT
IVE
S SE
AS
ON
AL
MENUS ARE DESIGNED
TO USE SCOTTISH SEASONAL
INGREDIENTS
FA
RM
A
SS
UR
ED
M
EA
T
AT LEAST
75
%
OF M
EALS ARE
FRESHLY
PREPARED
EVERY EGG IS A
FR
EE
R
AN
GE
E
GG
SU
ST
AIN
AB
LE
WE N
EVER USE FISH ON THE M
ARINE
CONSERVATIO
N SOCIETY “FISH TO AVOID
” LIST
To
fi n
d o
ut
mo
re a
bo
ut
Fo
od
fo
r L
ife
Sc
otl
an
d, v
isit
th
e w
eb
sit
e
ww
w.f
oo
dfo
rlif
esc
otl
an
d.o
rg
