LOCAL, SEASONAL AND DELICIOUS MENUS...LOCAL, SEASONAL AND DELICIOUS MENUS At St Leonards School, it is believed that a healthy mind and body are vital to success, and developing a

LOCAL, SEASONAL AND DELICIOUS MENUS

At St Leonards School, it is believed that a healthy mind and body are vital to success, and developing a commitment to a healthier lifestyle will be of life-long

benefit to the students.

Thomas Franks are delighted to announce that from 19, August 2019 we will be working in partnership with St Leonards to realise this belief. Thomas Franks will be working with the existing

catering team to deliver delicious fresh food from local, family-owned suppliers, to ensure students enjoy nutritious and flavoursome meals. From August, Thomas Franks will be providing all of St

Leonards’ food, including breakfast, morning snack, lunches and suppers, as well as catering for hospitality events.

Alongside a creative and delicious series of new menus, we have a number of interactive initiatives to involve the whole school community in the new partnership.

2

INCREASEDMENU CHOICES

Our new Thomas Franks breakfast, lunch and supper menus have been designed to cater for the wealth of nationalities within the school, offering

wider options for boarding and day students alike.

Our recipes incorporate and make use of seasonal ingredients, from truly local suppliers, farmers and growers and each daily menu includes more meal choices than ever before. All

dishes are authentic and chef prepared, drawing on influences from around the globe as well as traditional favourites students will recognise. Pupils will also benefit from our own

healthy twist, particularly on some of the popular ‘fast-food favourites’ available on the high street. With three breakfast choices, four main options at lunch and brilliant bistro-style fare

in the evenings, everyone will find a favourite on our new menus.

3

A Sleection of Whole or Hand-cut Seasonal Fresh Fruits

A Premium Range of Breakfast Cereals Available with Ice Cold

Milk of your choice

Wholegrain Toasted Bread with your choice of Spreads to Include Handmade Mixed Fruit

Jam, Low Fat Spread, Butter, Handmade Marmalade, Honey

MAIN EVENT CHOICE 1Breakfast Omelettes with your Choice of Vegetarian or Meat

Filling; Mixed Continental Meat & Cheddar Cheese or Grilled

Mushrooms, Tomatoes, Spinach

CHOICE 2Grilled Smoked Bacon, Local

Butcher Sausages, Scrambled Eggs, Potato Scone, Hash Brown,

Black Pudding, Morning Rolls,Baked Beans

CHOICE 3Rolled Scottish Oat Porridge or Natural Yogurt with your

choice of toppings to include Handmade Fruit Compote,

Honey, Cinnamon Sugar, Blueberries and Natural Whole

Grain Granola.

Small Oranges, Pears, Bananas, Green And Red Apples.


Milk of your choice

Wholegrain Toasted Bread with your choice of Spreads to Include Handmade Mixed Fruit Jam, Low

Fat Spread, Butter, Handmade Marmalade, Honey

MAIN EVENT CHOICE 1Handmade Multigrain Pancakes with Maple Syrup & Soft Forest

Fruits or Chocolate Spread




CHOICE 3Rolled Scottish Oat Porridge or Natural Yogurt with your choice

of toppings to include Handmade Fruit Compote, Honey,

Cinnamon Sugar, Blueberries and Natural Whole Grain Granola.

.

Small Oranges, Pears, Bananas, Green and Red Apples.


Milk of your choice



MAIN EVENT CHOICE 1Continental Breakfast to Include

Handmade Olive & Sundried Tomato Bread, Sliced Edam Cheese, Cured Ham, Italian

Tomatoes





of toppings to include Handmade Fruit Compote, Honey, Cinnamon

Sugar, Blueberries and Natural Whole Grain Granola.



Milk of your choice



MAIN EVENT CHOICE 1Poached Eggs & Bacon on

Toasted Muffin









Milk of your choice



MAIN EVENT CHOICE 1Roasted Cheese & Ham or

Cheese & Tomato made with Split French Croissant









Milk of your choice



MAIN EVENT CHOICE 1Fresh & Frozen Fruit Breakfast

Smoothie Bar







.

4

SOUP OF THE DAYButternut Squash & Thyme Soup

MAIN CHOICE 1Steak & Root Vegetable Pie

MAIN CHOICE 2German-style Frankfurter

Sausage on a Crusty French Baguette with Crispy Onions,

Ketchup and Mustard

MAIN CHOICE 3Pumpkin, Chickpea & Sage

Arancini

SIDES FOR ABOVEMashed Potatoes Mixed

Vegetables Garlic Bread

MAIN CHOICE 4Tagliatelle or Salt Baked Sweet, or Local Potatoes with a range

of Cold and Hot Fillings andToppings

HOT PUDDINGBaked Apples with Sultanas

SOUP OF THE DAYRed Lentil Soup

MAIN CHOICE 1Grilled Salmon Fillet with Soy &

Ginger Noodles

MAIN CHOICE 2Chicken Pilaf with Poppadums

MAIN CHOICE 3Roast Beetroot and Goats’

Cheese Parcel with Red Onion Marmalade

SIDES FOR ABOVENew Season Parsley Potatoes Broccoli Florets with Roasted

Black Lemon Butter Spicy Onions

MAIN CHOICE 4Tagliatelle or Salt Baked Sweet,

or Local Potatoes with a range of Cold and Hot Fillings and

Toppings

HOT PUDDINGSticky Toffee Pudding with Toffee

Sauce

SOUP OF THE DAYTuscan Tomato & Pasta Soup

MAIN CHOICE 1Hand Carved Honey Roast

Gammon with Pineapple and Chilli Salsa

MAIN CHOICE 2New York Deli Style Flatbreads

with Pastrami, Gherkins, Melted Swiss Cheese, Rocket & Caesar

Dressing

MAIN CHOICE 3Wild Mushroom & Barley Risotto

with Rocket & Parmesan Shavings

SIDES FOR ABOVERoast Potatoes Wok Fried Greens

Roast Chantenay Carrots



Toppings

HOT PUDDINGBlack Forrest Fruit Crumble with

Custard

SOUP OF THE DAYGreen Split Pea & Carrot

MAIN CHOICE 1Ramen Noodle with Sweet Chilli

Chicken & Wok Fried Greens

MAIN CHOICE 2Chilli Con Carne with Steamed

Rice & Traditional MexicanAccompaniments

MAIN CHOICE 3Hand Made Omelettes with a

range of Meat And VegetarianFillings

SIDES FOR ABOVEFondant Potatoes

Nachos Sweetcorn



Toppings

HOT PUDDINGLemon Meringue Pie with Fresh

Cream

SOUP OF THE DAYVegetarian Scotch Broth

MAIN CHOICE 1North Sea Haddock Fillet In

Golden Breadcrumbs with Chef’s Own Tartare Sauce and Lemon

MAIN CHOICE 2Moroccan Spiced Lamb Burger on

a Toasted Brioche Bun

MAIN CHOICE 3Handmade Jackfruit, Chickpea &

Vegetable Pate served on aToasted Brioche Bun

SIDES FOR ABOVECrispy Onions Thick Cut Chips

Garden Peas



Toppings

HOT PUDDINGEves Pudding with Custard

SOUP OF THE DAYTomato & Basil Soup

MAIN CHOICE 1Kleftiko Pulled Pork in Pitta

Pockets with Cabbage & Fennel Slaw, Cucumber Raita & Tomato

Salsa

MAIN CHOICE 2Quorn & Spicy Five Bean

Casserole

MAIN CHOICE 3Potato & Leek Frittata

SIDES FOR ABOVECajun Spiced Potato Wedges

Grilled Beef Tomato Braised Red Cabbage with

Sultanas



Toppings

HOT PUDDINGHandmade Scottish Pancakes

with Blueberries, Vanilla Cream &Golden Syrup

5

HOT DELIBBQ Beef Quarter Pounder, Cajun Spiced Chicken Fillet

Pulled BBQ Jack Fruit

Brioche Finger Bun 10” Flour Tortilla Wrap Toasted Sesame

Seed Bun

Chef’s Own Tomato Ketchup Garlic and Herb Mayonnaise

BBQ Sauce Sweet Chilli Sauce

Oven Baked Potato WedgesSliced Tomato Sliced Monterey

Jack Cheese Crisp Iceberg Lettuce Onions

SWEETIndividual Double Chocolate

Mousse

EATALIANHandmade Focaccia Bread with a

range of traditional Meat andVegetarian Toppings

Pasta Bolognaise Bake MacaroniCheese Garlic Bread

Beetroot & Cabbage Slaw MixedSide Salad

SWEETTray bake Dried Fruit & Chocolate

Flapjack

WOKIN WEDNESDAYChinese Style Lemon Chicken

Vegetable Fajita

Egg NoodlesBraised Rice & Peas

Prawn Crackers

SWEETHoney And Yoghurt Granola Pots

SIMPLY WRAPPEDA range of White and Brown

Baguettes, Wraps and Filled Rolls

Hand Carved Honey Roast Ham Roast Chicken With & Thyme

Thick Sliced Local CheeseSun Dried Tomato & Mozzarella

Potato & Leek Soup With CrustyBread Croutons

Sweet Pickle MayonnaiseSliced Tomatoes & Cucumber

Iceberg Lettuce Local Sandwich Relishes

SWEETMixed Fresh Fruit Salad

SPICE IT UPChicken Tikka Masala

Mushroom & Spinach BaltiSteamed Rice Bombay Potatoes

Spicy Onions Mango ChutneyCucumber Reita

Poppadums

SWEETTray Bake: Local Beetroot &

Chocolate Brownie

FRESH AND LOCALLocally Produced Butcher Pastries

and Pies

Branston Pickle Hand Made Pear & Apricot Chutney

Thick Cut Chips Baked Beans

SWEETCranachan with Handmade

Shortbread Fingers

6

7

LEBANESE

KITCHEN

FRANK BOTHWELLFounder of Thomas Franks

SOME OF OUR KEY GOALS

Every day the menus will include a wide variety of ingredientsand cooking styles to ensure that the students receive a balanced diet and learn

about a wide range of foods.

They will feature a superb array of delicious soups, wholesome main courses and interesting puddings, plus a wide range of fresh salads and fruit. Freshly baked bread, Thomas Franks’

signature offering, will be another welcome addition.

The menus will be planned by the Thomas Franks’ development chefs, with assistance from their company nutritionist, to meet the specific needs of the students so that they can focus on

achieving their best, whether in the classroom or on the sports field

“There is an honesty in the food we serve and one which will benefit your students. The kitchen will be a hive of activity where all the dishes and ingredients are freshly prepared and even the salad

dressings are made from scratch. The only frozen food permitted will be sweetcorn, peas and puff pastry; everything else will be made from natural, raw ingredients.

Our food is freshly cooked using healthier cooking techniques such as stir-frying, steaming and baking, rather than frying or boiling. We reduce salt by flavouring with herbs and spices and we

reduce sugar by flavouring with dried fruit and the natural sweetness of honey and root vegetables.

Part of the way we encourage healthy eating is to provide beautifully cooked food with plenty of variety and fresh fruit and vegetables, but we also use hidden vegetables or disguise them with

delicious sauces.”

Frank Bothwell, Founder

8

LOCAL AND SEASONAL INGREDIENTSAll of the meals will be freshly made on site using farm-assured meat,

sustainable fish and seasonal fruit and vegetables, often locally sourced.

Local suppliers bring us the best of each season’s produce. Eating with the seasons encourages a varied diet as we are not sourcing the same ingredients all year round for

example ripe and juicy tomatoes in summer, sweetcorn in autumn and root vegetables in winter. This means that our chefs have a wide variety of ingredients with which to design

imaginative and tempting menus.

As customers, you can be confident in the provenance of the ingredients being used and reassured that your students are having wholesome and healthy choices.

WORKING TOGETHERThe current catering team will remain at the school, but under the employment

of Thomas Franks. They are already familiar with the students and will continue to support those with allergies and special diets.

Students with special dietary needs will receive a new offer, also freshly made, which will be a modified version of the main menu. Students or parents who have questions or concerns

about allergens or any aspect of nutrition will be able to call upon the expertise of the Thomas Franks’ company nutritionist, Julia Hayes.

Feedback is hugely important to us. We will sit in on the food councils and listen to students’ requests and feedback. An ‘ate it, said it, sorted it’ feedback guide will mean that students

and parents can see what actions we have taken.

Thomas Franks looks forward to working with St Leonards School, meeting the students, their parents and staff, and most importantly,

providing delicious food to all.

9

10

BUTCHERYYORKES OF DUNDEE

14 MILES FROM ST LEONARDS

Yorkes of Dundee Ltd are a retail and wholesale butchers established in 1985, who offer a combination of old-school

Scottish cuts with modern quality standards as well as traditional recipes, pies and a tasty deli selection. They pride themselves

on delivering quality Scottish produce at consistently affordable prices. All of the meat is bought direct from farmers at local

livestock markets to supply their purpose-built cutting plant and bakery based in Angus.

FRUIT & VEGETABLESLES TURIFF


Les Turriff is a family run business which has been operating for over 30 years. Its accredited suppliers offer high-quality, locally and seasonally sourced fresh produce and catering supplies throughout

Dundee and the Perthshire area.

FISHCAMPBELL BROTHERS FISH COMPANY


Campbell Brothers Fish Company ethos encompasses two important aspects:

FRESHNESSLocal sourcing means fresher fish. They have excellent connections to Scottish fishing ports along with links to fish auctions around the

UK, ensuring you receive the freshest fish daily.

ENVIRONMENTAL RESPONSIBILITYThey only transport fish across the country if it cannot be sourced

locally, reducing food miles and carbon footprint. As transport is an ever-increasing cost, it makes commercial sense too.

All their fish is fully traceable, from the moment it is caught to its arrival in their client’s kitchen. Their fishmongers take pride in their skill, which they pass on through their training of each and every

new member of the team.

They invest time and resources in maintaining British Retail Consortium (BRC) Technical Standard certification across all of their

depots. Their multi-temperature controlled vans ensure fish and seafood is maintained at the correct temperature during transit.

They pride themselves on a quality service, ensuring the fish arrives delivered with care and in top condition.

They cover all areas of Scotland on a six day per week basis, offering next day delivery.

DAIRY AND BAKERY PRODUCTSFIFE CREAMERY


Formed back in 1957 by John Simpson, (the present M.D.’s grandfather) Fife Creamery remains a family business to this day.

From the earliest years the company has supplied and advised the Scottish market place with an ever growing range of chilled foods and a commitment to back up all propositions with a meaningful

reason to purchase. With a fierce reputation for delivering innovative food products, the business has evolved into one of the U.K.’s most impressive stockists of chilled foods. With over 3,000 lines, stock held, in readiness for next day deliveries, and a supply

chain link to manufacturers who work at the highest levelin the food industry, Fife Creamery are the ultimate destination for

delivered chilled foods in Scotland.

Fife Creamery requires all of its manufacturers to meet highly demanding food safety specifications at the very beginning

of product sourcing. The systems that have been painstakingly assembled have earned the company premier status accreditation

with STS (the NHS auditing body).

Food safety is one of the defining issues of the modern day food industry and Fife Creamery embraces this philosophy completely. Their aim is to procure quality products and then keep them food safe throughout the life cycle of their journey from manufacturer to

end user.

Documents

LOCAL, SEASONAL AND DELICIOUS MENUS...LOCAL, SEASONAL AND DELICIOUS MENUS At St Leonards School, it is believed that a healthy mind and body are vital to success, and developing a