INDEPENDENTCATERING EDUCATERLIMITED

FRESH INGREDIENTS FRESH FOOD

CATERING FOR SCHOOLS IN SOUTH EAST ENGLAND SINCE 1996
VIEW OUR CURRENT MENUS

ABOUT US

The lack of quality in school food has been highlighted in recent years but we have always served fresh food since we started the business over 20 years ago.

ANDREW SAUNDERS

For 24 years Independent Catering has been at the forefront of providing fresh food to schools.

In 1996 Andrew Saunders founded the company with a vision of creating a service based on fresh, locally sourced ingredients. The company still led by Andrew, with a team of passionate skilled chefs, now provides a service to over 70 schools in Kent, Surrey and Sussex.

We are proud of our environmental and sustainable approach to our menus and food standards which underpins our commitment to fresh, seasonal and locally grown produce. Our commitment to using the best food that Kent and the UK can offer lies at the heart of our approach and always has done!

Our core values ensure our customers (pupils and school staff) receive healthy balanced, and innovative menus served with a smile by our wonderful dedicated team of catering staff.

Our approach is simple! Great food prepared on site delivering fantastic value for money for parents.

The long term partnerships we have with our schools are testimony to our food and service ethos.

CURRENT MENUS

Made in your school kitchen! We prepare and cook all our menu items, so if you need to know the ingredients – please ask.
LOCAL and FRESH – Our daily main meals, soups, salads and cold food are made FRESH every day with local (Kent) seasonal produce.

PLEASE NOTE: OUR DAILY MENUS CAN BE SUBJECT TO CHANGE

ALLERGEN KEY

1 Cereals Containing Gluten 2 Crustaceans 3 Molluscs 4 Fish 5 Peanuts 6 Nuts 7 Eggs
8 Soybeans 9 Milk 10 Celery 11 Mustard 12 Lupin 13 Sesame 14 Sulphur Dioxide

No Nuts or Nut Oils are used in Independent Catering Primary and Secondary School Meals. Click Here to download our Food Provenance document.

INGREDIENTS CONTAINING GLUTEN (INDICATED BY THE NUMBER 1 ON THE MENU) WILL CONTAIN WHEAT, OATS, BARLEY, SPELT, RYE OR KAMUT, OR A COMBINATION THEREOF. IF YOU HAVE ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER

PRIMARY MENU

Monday 24 February
M – Ham and Pepper Pizza (1, 7, 8, 9)
or V – Cheese and Tomato Pizza (1, 7, 8, 9)
P – Fresh Pesto Pasta with Roasted Vegetables (1)
J – Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Herby Potatoes, Fruity Slaw (7) and Baked Beans
Dessert – Peach and Apple Crumble with Custard (1, 7, 8, 9)
Bread – Caramalised Red Onion Bread (1, 8)

Tuesday 25 February
M – Spaghetti Bolognaise (1)
or V – Mixed Bean Chilli with Rice
P – Mediterranean Vegetable Pasta (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Fresh Carrots and Green Beans
Dessert – Blueberry Muffin (1, 7)
Bread – Garlic Bread (1, 8)

Wednesday 26 February
M – Roast Lamb with Yorkshire Pudding (1, 7, 9)
or V – Winter Vegetable Casserole with Dumplings (1)
P – Chunky Tomato Pasta (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Roast Potatoes, Fresh Broccoli and Mashed Swede
Dessert – Banana Loaf with a Chocolate Sauce (1, 7, 8, 9)
Bread – Rosemary Bread (1, 8)

Thursday 27 February
M – Cheesy Chicken Tacos with Rice (9)
or V – Mushroom and Lentil Bake (1, 10)
P – Macaroni Cheese (1, 9, 11)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Roasted Mediterranean Vegetables and Sweetcorn
Dessert – TUTTI FRUTTI THURSDAY
Bread – Herby Bread (1, 8)

Friday 28 February
M – 100% Cod Fish Fingers (1, 4)
or V – Carrot and Chickpea Burger (1, 7)
P – Salmon Fishcake with Pesto Pasta (1, 4, 7)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Chips, Garden Peas and Chefs Salad
Dessert – Gingerbread Cookie (1)
Bread – Plaited Bread (1, 8)

Available Every Day
Self Help Salad Bar with Crunchy Raw Vegetables
Fresh Baked Bread (1) – Drinking Water – Jacket Toppings (4, 7, 9)

PRIMARY MENU

Monday 24 February
M – Ham and Pepper Pizza (1, 7, 8, 9)
or V – Cheese and Tomato Pizza (1, 7, 8, 9)
P – Fresh Pesto Pasta with Roasted Vegetables (1)
Sides – Herby Potatoes, Fruity Slaw (7) and Baked Beans
Dessert – Peach and Apple Crumble with Custard (1, 7, 8, 9)
Bread – Caramalised Red Onion Bread (1, 8)

Tuesday 25 February
M – Spaghetti Bolognaise (1)
or V – Mixed Bean Chilli with Rice
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Fresh Carrots and Green Beans
Dessert – Blueberry Muffin (1, 7)
Bread – Garlic Bread (1, 8)

Wednesday 26 February
M – Roast Lamb with Yorkshire Pudding (1, 7, 9)
or V – Winter Vegetable Casserole with Dumplings (1)
P – Chunky Tomato Pasta (1)
Sides – Roast Potatoes, Fresh Broccoli and Mashed Swede
Dessert – Banana Loaf with a Chocolate Sauce (1, 7, 8, 9)
Bread – Rosemary Bread (1, 8)

Thursday 27 February
M – Cheesy Chicken Tacos with Rice (9)
or V – Mushroom and Lentil Bake (1, 10)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Roasted Mediterranean Vegetables and Sweetcorn
Dessert – TUTTI FRUTTI THURSDAY
Bread – Herby Bread (1, 8)

Friday 28 February
M – 100% Cod Fish Fingers (1, 4)
or V – Carrot and Chickpea Burger (1, 7)
P – Salmon Fishcake with Pesto Pasta (1, 4, 7)
Sides – Chips, Garden Peas and Chefs Salad
Dessert – Gingerbread Cookie (1)
Bread – Plaited Bread (1, 8)

Available Every Day
Self Help Salad Bar with Crunchy Raw Vegetables
Fresh Baked Bread (1) – Drinking Water – Jacket Toppings (4, 7, 9)

SECONDARY MENU

Monday 24 February
The Main Choice
Roast British Sausage with Red Onion and Thyme Gravy, served with
Creamy Mashed Potatoes, Broccoli and Carrots (1, 8)
The Veggie Option
Sweet Potato, Green Bean and Pea Risotto served with
Parmesan, Rocket and Tomato Salad and Broccoli (9)
Street Food
Chinese
The Pudding Stop
Oaty Apple Crumble and Custard (1, 7, 8, 9)

Tuesday 25 February – Ruby Tuesday
The Main Choice
Chicken Tikka Masala served with
Cumin Rice, Vegetable Curry and Poppadum’s (5, 6,11,14)
The Veggie Option
Cauliflower and Chickpea Curry served with
Cumin Rice, Bombay Potatoes and Spiced Crispy Leeks (1,11,14)
Street Food
Mexican
The Pudding Stop
Citrus Glazed Carrot Cake (1, 7, 9)

Wednesday 26 February
The Main Choice
Roast Leg of Pork with Apple Sauce and Sage Stuffing, served with
Roast Potatoes, Fresh Cabbage, Rosemary Roasted Carrots and Parsnips (1, 9)
The Veggie Option
Red Lentil and Mushroom Loaf with Roast Potatoes, Fresh Cabbage,
Rosemary Roasted Carrots and Parsnips (1,7,8,10)
Street Food
Japanese
The Pudding Stop
Chilled Berry Cheesecake with Cream (1, 8, 9)

Thursday 27 February
The Main Choice
Chicken Puff Pastry Pie with
New Potatoes, Broccoli and Leeks (1, 7, 8, 9, 10, 11)
The Veggie Option
Gnocchi with Basil and Sun-Dried Tomatoes, served with
Borlotti Bean Ragout and Broccoli and Leeks (1, 10)
Street Food
Thai
The Pudding Stop
Ginger Sponge Cake and Custard (1, 7, 8, 9, 14)

Friday 28 February
The Main Choice
Battered Cod and Chips, served with Garden Peas or Fresh Salad (1, 4)
The Veggie Option
Bean and Carrot Burger, served with Fries and Salad (1, 13)
Street Food
American
The Pudding Stop
Banana and Chocolate Cake (1, 7)

Available Daily
Fresh Chef’s Salad • Whole Grain Bread • Self Help Salad Bar

SECONDARY MENU

Monday 24 February
The Main Choice
Roast British Sausage with Red Onion and Thyme Gravy, served with
Creamy Mashed Potatoes, Broccoli and Carrots (1, 8)
The Veggie Option
Sweet Potato, Green Bean and Pea Risotto served with
Parmesan, Rocket and Tomato Salad and Broccoli (9)
Street Food
Chinese
The Pudding Stop
Oaty Apple Crumble and Custard (1, 7, 8, 9)

Tuesday 25 February
The Main Choice
Chicken Tikka Masala served with
Cumin Rice, Vegetable Curry and Poppadum’s (5, 6,11,14)
The Veggie Option
Cauliflower and Chickpea Curry served with
Cumin Rice, Bombay Potatoes and Spiced Crispy Leeks (1,11,14)
Street Food
Mexican
The Pudding Stop
Citrus Glazed Carrot Cake (1, 7, 9)

Wednesday 26 February
The Main Choice
Roast Turkey, served with Roast Potatoes, Fresh Cabbage,
Rosemary Roasted Carrots and Parsnips (1, 9)
The Veggie Option
Red Lentil and Mushroom Loaf with Roast Potatoes, Fresh Cabbage,
Rosemary Roasted Carrots and Parsnips (1,7,8,10)
Street Food
Japanese
The Pudding Stop
Chilled Berry Cheesecake with Cream (1, 8, 9)

Thursday 27 February
The Main Choice
Chicken Puff Pastry Pie with
New Potatoes, Broccoli and Leeks (1, 7, 8, 9, 10, 11)
The Veggie Option
Gnocchi with Basil and Sun-Dried Tomatoes, served with
Borlotti Bean Ragout and Broccoli and Leeks (1, 10)
Street Food
Thai
The Pudding Stop
Ginger Sponge Cake and Custard (1, 7, 8, 9, 14)

Friday 28 February
The Main Choice
Battered Cod and Chips, served with Garden Peas or Fresh Salad (1, 4)
The Veggie Option
Bean and Carrot Burger, served with Fries and Salad (1, 13)
Street Food
American
The Pudding Stop
Banana and Chocolate Cake (1, 7)

Available Daily
Fresh Chef’s Salad • Whole Grain Bread • Self Help Salad Bar

CLICK HERE TO DOWNLOAD OUR CURRENT PRIMARY MENU

CLICK HERE TO DOWNLOAD OUR CURRENT SECONDARY MENU

WE ONLY USE

PAY ONLINE

Welcome to the Independent Catering’s school meals online payment website. You can make payments for your child’s school meals using your debit card for free or credit card for a small charge.

Please register with SQuid by clicking on your son/daughters School, having received your 16 DIGIT REGISTRATION and 3 DIGIT CVV CODE.

If you do not have your son/daughters REGISTRATION number please email us at info@independentcatering.co.uk stating your son/daughters School Name/Class/Year.

Once you have registered with Squid you can continue to make further payments throughout the school term, also view credit balance and see items purchased.

Top Tip: When you register, use your child’s name as the user name.
This makes it much easier if you have two children at school.

USING SQUID – FREQUENTLY ASKED QUESTIONS

HOW DO I GET A REFUND IF MY CHILD LEAVES OR MOVES SCHOOL?

Refunds are administered by Squid directly and not Independent Catering. For a full refund please log into your squid account in the usual way by clicking on your school from the list opposite (please remember to be logged into the squid account that you want a refund for just in case you have more than one account). Click on the Contact Us link in the squid website to reveal an email message box and request a full refund and closure of the account.

IF I HAVE MORE THAN ONE CHILD AT A SCHOOL USING SQUID DO I NEED TO REGISTER ALL CHILDREN OR JUST ONE?

Yes. Currently you will need to register each child even if they are in the same school. i.e. if you have three children all at schools who have squid as the online payment option you will have three letters informing you of three different registration numbers and you must set up all three squid accounts. (SEE ALSO QUESTION BELOW ABOUT PAYING WITH SQUID). Squid are currently working on a program to change this but it is not available yet.

IF I HAVE SET UP A SQUID ACCOUNT FOR EACH OF MY CHILDREN DO I HAVE TO SIGN INTO EACH ACCOUNT TO TOP UP THE BALANCE FOR EACH CHILD?

No. You can log in to one of the squid accounts (remember which one you are in) and top up the balance. Then select the friends & family option and type in the purse number for your other child (this is not the 16 digit registration number – it is a longer purse number allocated to each registered account) and top up the balance for that account and repeat this for each account you want to add funds to.

IS THERE A CHARGE FOR ME TO USE SQUID?

No if you use a Debit Card or Bank Transfer (bank transfers can take up to three days to show on the account).

DO I GET EMAIL CONFIRMATION OF EACH TOP UP?

Yes, if you pay by credit card.

HOW LONG DOES IT TAKE TO APPLY THE TOP UP TO THE ACCOUNT AT MY CHILD’S SCHOOL?

Credit Card and Debit Card Top Up’s are applied in approximately 15 minutes. Bank Transfers take up to three banking days to show on the account.

IF MY CHILD MOVED FROM ONE SQUID SCHOOL TO A DIFFERENT SQUID SCHOOL DOES THEIR SQUID ACCOUNT TRAVEL WITH THEM?

No. Currently you will have to register your child at the new school with a new squid 16 digit registration number and 3 digit CVV code which we can provide to you. You will need to contact us at Head office on 01732 746123 or info@independentcatering.co.uk and we will transfer any balance for you.

HOW DO I SET UP MY SQUID ACCOUNT?

If you only have one child at a squid school you can use your (parents) details for both setting up the account information such as name, user name and passwords and your preferred user name. However if you have more than one child and are setting up multiple squid accounts you can use your name, address, email and passwords as above but the user name must be different for each account. As a suggestion you could chose your child’s name as the user name as a method to help you identify which account you are signing into but repeat all the other information in an attempt to have less to remember.

POSTER DOWNLOADS

EMPLOYMENT

OTFORD/NR SEVENOAKS – Primary School Chef/Cook – 07.30 – 14.30
RIVERHEAD NR SEVENOAKS – Primary Chef/Cook – 07.30 – 14.30
RIVERHEAD/SEVENOAKS – Primary School Catering Assistant – 08.00 – 14.00
TUNBRIDGE WELLS – Primary School Catering Assistant – 09.30 – 14.30

You can either apply online by clicking here or you can download our printable application form here (Adobe Acrobat PDF) and once completed, post or fax it to us at:

Independent Catering Management Limited
125A St. Johns Hill
Sevenoaks
Kent TN13 3PE

Telephone: 01732 746123
Facsimile: 01732 746120

If you do not hear from us within 14-21 days please assume that your application has been unsuccessful or the position has been filled. Application forms are not always kept, so please apply again in future should another school catering position be advertised.

GALLERY

CONTACT US

For a catering service with a truly fresh approach and to find out how our service could work for your school call us on 01732 746123, email us or use the contact form.

ADDRESS

Independent Catering Management Limited
125a St. Johns Hill
Sevenoaks
Kent TN13 3PE

TELEPHONE

01732 746123