This Friday we’re celebrating Burns Night! This Scottish celebration of the 19th Century poet Robert Burns features a Burns supper, of Haggis, Neeps and Tatties, which we have brought into our menu with a choice of Steak and Haggis pie or Vegetarian Haggis with traditional sides of turnips and potatoes
| Monday 20 Jan |
| SOUP STATION Soup of the Day Served with A Selection of Toppers and Artisan Bread |
| MOROCCAN MEDLEY Moroccan Beef Tagine Served with Chickpea and Coriander Cous Cous and Toasted Flatbread |
| ETAL Gnocchi and Mediterranean Roast Veg Served in a Creamed Spinach and Tomato Sauce Served with Rocket Salad and Crusty Bread |
| Tuesday 21 Jan |
| SOUP STATION Soup of the Day Served with A Selection of Toppers and Artisan Bread |
| FINE WELSH FARE Welsh Cider Baked Ham with Smashed Carrot and Swede, Creamed Leeks and Mustard Sauce |
| FINE WELSH FARE Anglesey Eggs (Ŵyau Ynys Môn) Creamed Leeks and Cheesy Potatoes Topped with Egg, Crispy Kate and Sweet Potato Crunch Served with Toasted Garlic Bread |
| Wednesday 22 Jan |
| SOUP STATION Soup Of the Day Served With A Selection of Toppers and Artisan Bread |
| MY THAI Thai Pork Curry Served with Coconut and Raisin Rice and a Side of Prawn Crackers |
| MEAT FREE YOUR MIND Vegetable, Quorn and Spinach wellington Served with Kale and Sweet Potato Mash and a rich Onion Gravy |
| Thursday 23 Jan |
| SOUP STATION Soup of the Day Served with A Selection of Toppers and Artisan Bread |
| TEX MEX Beef Taco served in a crispy corn taco shell with fresh lettuce, slaw, smashed Houmous and Sour Cream Served with Twice Cooked Cajun Chips |
| STUDENT COOKBOOK Spinach and Butternut Squash Creamy Curry Served with Chilli and Coriander rice and Toasted Naan Bread |
| Friday 24 Jan |
| SOUP STATION Cullen Skink A thick soup of Smoked Haddock, Potatoes and Onions. Served with a Selection of Toppers and Artisan Bread |
| BURNS NIGHT Steak and Haggis Pie Served with Neeps and Tatties (Turnip and Potatoes) with a Rich Onion Gravy |
| BURNS NIGHT Vegetable and Vegetarian Haggis Stew. Served with Creamed Potatoes and Dumplings |
