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We are delighted to announce that our catering services are now operated by Chartwells, the largest national catering company serving education.  Their welcome letter is posted in the link below.

Welcome Letter


We operate a biometric catering system which provides a cash free environment within the school. The system enables us to deliver an efficient, fast service while providing wholesome, healthy and enjoyable meals. All students and staff register through a finger print image recording. The easiest and preferred way to pay for school meals is through the online Parent Pay system. 

Parent Pay


Students who are entitled to a free meal will be issued a daily allowance which is automatically added to the biometric system each day. Extra credit can be added to the system for break time snacks or extra food at dinnertime through Parent Pay or using one of the automatic cash terminals.

Financial Assistance


If students have a food related allergy please contact the Catering Manager to discuss further

The Coleshill School - Tarrif 2016/17

 Autumn menu1


Autumn menu2

Autumn menu3


Catering Week 1

Available through weeks commencing
21st september, 12th october
Salmon Fishcakes with New Potatoes Smoked Ham Tard (Quiche) with Pasta Salad (wholemeal) Traditional Roast Beef with Crispy Roast Potatoes and Gravy Makhani Chicken Curry with Basmati Rice Crispy Battered Fillet of Fish with Home Made Tartar Sauce and Chunky Chips
Macaroni 'Double Cheese' with Leeks Quorn and Vegetable Paella Cheddar Cheese and Leek Cake with Mashed Potatoes Reggae Reggae Sweet Potato Curry with Basmati Rice Roasted Vegetable Calzone with Chips
Oat Crusted Bloomer Sesame Seed Loaf Wholemeal Loaf Naan Bread Poppy Bread
Fresh Broccoli & Fresh Carrots Sweetcorn & Courgettes Seasonal Cabbage & Fresh Carrots Sweet Chilli, Cucumber and Tomato Salad & Raitta Dressing Garden or Mushy Peas & Coleslaw
Apple and Cinnamon Brown Betty with Custard (layered fruit based pudding) Chocolate Olive Oil Cake with Crème Fraiche Vanilla and Coconut Rice Pudding Lemon Curd and Toghurt Fool with Shortbread Seasonal Fresh Fruit Salad (fruit based)


Catering Week 2

Available through weeks commencing
7th september, 28th september, 19th october
Saute of Beef in a Black Bean Sauce Chicken, Chive and Mushroom Pie with New Potatoes Roast Turket Breast with Sweet Paprika, Crispy Roast Potatoes and Gravy Tex-Mex Beef and Bean Burrito with Maxican Rice Lemon and Lime Battered Fillet of Fish with Chunky Chips
Vegetarian Pasta Bake (wholemeal pasta) Curried Lentil Cottage Pie Cheese and Potato Pie Sweet Potato Gumbo with Cheesy Corn Bread Spicy Bean Burger with Chunky Chips
Floured Loaf Crown Loaf Seeded Loaf Wholemeal Loaf Classic Bloomer
Fresh Carrots & Fresh Cauliflower Garden Peas & Fresh Broccoli Fresh Spring Cabbage & Fresh Carrots Sweetcorn Roasted Vegetables Garden or Mushy Peas & Mixed Salad
Peach and Yoghurt Granola (fruit based) Zesty Carrot Cake Apple Cracknell with Custard (fruit based) Chocolate Brownie Marmalade Sponge Cake with Custard


Catering Week 3

Available through weeks commencing
14th september, 5th october, 26th october
Classic Beef Cottage Pie Black Spinach Chicken Curry
with Basmati Rice
Roast Port, Apple Sauce and Stuffing
with Roast Potatoes and Gravy
Cajun Spice chicken
with Chunky Bean Sauce and Cous Cous
Crispy Firey Battered Fillet of fish
with Chunky Chips
Potato and Vegetable Frittata
with Bread Wedge
Butternut Bath
with Basmati Rice
Mediterranean Roasted Vegetable Tart Penne Pasta Vegetable Bake
(wholemeal pasta)
Vegetarian Chimichanga
with Chunky Chips
Garlic and Herb Bread Naan Bread Crown Loaf Sesame Seed Twist Poppy Bread
Fresh Carrots & Sweetcorn Garden Peas & Raitta Salad Fresh Swede & Seasonal Cabbage Broccoli Florets & Fresh Carrots Garden or Mushy Peas & Coleslaw
Apple and Blueberry Twice Baked Crumble
with Custard
(fruit based)
Classic Lemon Tart Sticky Toffee Pudding Rich Chocolate Cake
with Custard
Seasonal Fruit Salad or Strawberries with Creme Fraiche
(when in season, fruit based)