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Good Food,
No Guesswork
Nutritious, allergy-safe, and crafted for real life.
Behind the Autumn/Winter
Menu
This is where the season begins.
Our team has spent the past few months developing the Autumn/Winter menu, bringing new ideas, familiar favourites, and real food thinking to every dish.
Led by Executive Chef Greg Harris, the focus has been on clean-label ingredients, balanced nutrition, and flavours children actually enjoy. No artificial colours, flavours, or preservatives, just food made fresh each morning, never reheated.
Every dish reflects where we’re heading: smarter meals, stronger values, and a system built to care for children as much as the food itself.
And this is only the beginning.
We follow Ireland’s Nutrition Standards for School Meals, ensuring each meal is nutrient-dense, balanced, and designed to support children’s growth and energy needs. For the children who might not love visible veggies, we blend or ‘hide’ them into sauces and stews, making sure they get their nutrients without fuss.
Nourishment
Every week, we offer a rotating vegan and vegetarian alternative, bringing variety and inclusivity to our menu. Our team is also committed to creating most of our dishes as gluten-free, allowing us to support a wide range of dietary needs without compromising on flavour, nutrition, or quality.
Inclusivity
Our ingredients are locally sourced to bring fresh, seasonal flavours to every plate. All meat is certified Irish, halal, and sourced from Bord Bia-accredited suppliers, ensuring quality and sustainability with every meal.
Quality
Allergens
Gluten
Includes wheat, barley, and rye, found in many grains and flours.
Eggs
Common in baked goods and sauces.
Milk
Found in dairy products like cheese, yoghurt, and butter
Nuts
Includes tree nuts like almonds, hazelnuts, and cashews.
Peanuts
A common allergen, even in small traces.
Soybeans
Found in soy sauce, tofu, and processed foods.
Sesame Seeds
Often found in breads, sauces, and seasonings.
Mustard
Present in sauces, dressings, and seasonings.
Celery
Found in stocks, soups, and spice blends.
Lupin
A legume that’s sometimes used in flour.
Sulphites
Commonly used in preservation in sauces or dried fruits.
Crustaceans
Shellfish such as crab and shrimp, commonly used in certain dishes.
Molluscs
Shellfish like mussels, oysters, and squid.