School Meals
Our Meat & Fish Favourites
At Scarisbrick Hall School, our pupils can enjoy a varied selection of freshly prepared meals, combining familiar favourites with flavours from around the world.
From traditional dishes such as sausage and mash and homemade pies, to curries, fajitas and pasta dishes, our menus are designed to provide plenty of variety and choice throughout the school week.
Explore some of our meat and fish dishes below.
Sausage and Mash
Butchers sausage and creamed potatoes served with vegetables, Yorkshire pudding and red onion gravy
Sweet Chilli Chicken
100% battered chicken breast chunks with a sweet chilli sauce served with white rice, vegetables and prawn crackers.
Battered Fish Goujons
100% fish goujons served with buttered herb baby potatoes, peas and tartare sauce
Beef Burger
Grilled Beef burger on a soft white roll served with chipped potatoes and vegetables
Chicken Arabiatta pasta
100% chicken chunks in a rich tomato sauce and penne pasta, served with garlic bread
Chicken Curry
100% Chicken chunks in a mild curry sauce served with white rice, vegetables and naan bread
Steak Pie
Slow cooked steak in a rich gravy, topped with puff pastry served with potato wedges and vegetables
Lasagne
Beef lasagne served with garlic bread and vegetables
Beef Buritos
Minced beef stir fried with onions and peppers in a smoky flavouring served sprinkled with cheese and served in a tortilla wrap, with Nachos, sour cream, fresh salsa and guacamole.
Chicken Fajitas
Sliced chicken stir fried with onions and peppers in a smoky seasoning, wrapped in a soft tortilla and served with rice, Nachos, sour cream, fresh salsa and guacamole.
Chicken Metallica
Coated chicken burger in a soft white roll with freshly prepared salad. Served with Chipped potatoes and a side of freshly cooked vegetables.
Louisana Chicken Wraps
Coated chicken strips in a soft tortilla wrap with freshly prepared salad. Served with Chipped potatoes and a side salad.
Assorted Pizza
Assorted pizza slices served with chipped potatoes and a side of vegetables.
Join us Saturday 10th October – Booking is essential due to demand