INDEPENDENT CATERING

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 more than 20 years Independent Catering has been at the forefront of providing fresh food to Schools and Colleges.

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 60 schools in Kent, Surrey and Sussex.

We are justifiably proud to have been credited by the Soil Association for food standards, and awarded their Food for Life accreditation at all our schools, which underpins our commitment to fresh, seasonal and locally grown ingredients. 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 and 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 SCHOOLS

PLEASE NOTE – 3 WEEK MENU

Monday 9 September
M Organic Spaghetti Bolognaise (1)
or V Roasted Jerk Vegetables and Rice
P Fresh Pesto Pasta (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Garden Peas and Fresh Cauliflower
Dessert – Fruit Sponge and Custard (1, 7, 8, 9)
Bread – Garlic Bread (1, 7, 8, 9)

Tuesday 10 September
M Chicken Fajitas (1)
or V Butternut Squash and Carrot Rosti
P Roasted Pepper Pasta Twirls (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Herby New Potatoes, Fresh Broccoli, Chef’s Mixed Salad
Dessert – Chocolate and Orange Mousse with Fruit Wedges (9)
Bread – Tomato and Oregano Bread (1, 7, 8, 9)

Wednesday 11 September
M Roast Pork with Apple Sauce
or V Yorkshire Pudding filled with Cauliflower and Broccoli Cheese (1, 7, 9)
P Tomato and Fresh Basil Pasta (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Roast Potatoes, Fresh Cabbage and Carrots
Dessert – Cherry Shortcake and Custard (1, 7, 8, 9)
Bread – Sage and Apple Bread (1, 7, 8, 9)

Thursday 12 September
M Mild Turkey Curry with Rice and Poppadum (1)
or V Mixed Vegetable Omelette (7, 9)
P 3 Cheese Pasta (1, 9)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Fresh Broccoli and Selection of Mexican Salad
Dessert – TUTTI FRUTTI THURSDAY
Bread – Plaited Bread (1, 7, 8, 9)

Friday 13 September
M Beefburger in a Bun (1, 8, 13, 14)
or V Cheese and Tomato Baked Pitta (1, 9)
P Salmon and Chive Pasta (1, 4, 9)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Chips, Baked Beans and Mushy Peas
Dessert – Oat Cookie (1)
Bread – Green Olive Bread (1, 7, 8, 9)

 

Monday 16 September
M Oriental Style Chicken with Noodles and Prawn Crackers (1, 4, 7)
or V Sweet Potato and Spinach Lasagne (1 ,7, 9)
P Vegetable Bolognaise Pasta (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Fresh Carrots and Green Beans
Dessert – Banana Loaf and Custard (1, 7, 8, 9)
Bread – Farmhouse Loaf (1, 7, 8, 9)

Tuesday 17 September
M Meat Feast Pizza (1, 8, 9)
or V Shepherdess Pie (10)
P Mediterranean Pasta Bake (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Warm Potato Salad, Homemade Slaw, Sweetcorn (7, 9, 11)
Dessert – Lemon and Orange Cupcake (1, 7)
Bread – Mini Garlic Doughballs (1, 7, 8, 9)

Wednesday 18 September
M Roast Chicken with Stuffing Balls (1, 7, 8, 9)
or V Cheese and Onion Pinwheel (1, 9)
P Arrabiata Pasta Bows (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Roast Potatoes, Fresh Cauliflower and Broccoli
Dessert – Chocolate Pudding and Chocolate Sauce (1, 7, 9)
Bread – Tarragon Bread (1, 7, 8, 9)

Thursday 19 September
M Meatballs in a Tomato Sauce with Penne Pasta (1, 7)
or V Vegetable and Rice Burrito (1)
P Mac n’ Cheese (1, 9)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Fresh Carrots and Garden Peas
Dessert – TUTTI FRUTTI THURSDAY
Bread – Herby Bread (1, 7, 8, 9)

Friday 20 September
M 100% Cod Fishfingers (1, 4)
or V Quorn Dipper with a BBQ Sauce (1, 7, 9)
P Chunky Tomato Pasta (1, 9)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Chips, Baked Beans and a Tomato Relish and Chefs Salad
Dessert – Surprise Fruity Flapjack (1)
Bread – Sundried Tomato Bread (1, 7, 8, 9)

 

Monday 23 September
M Chicken Enchiladas with Rice (1)
or V Golden Vegetable Cottage Pie (Potato) (10)
P Pesto Penne Pasta (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Fresh Roasted Butternut Squash and Garden Peas
Dessert – Sticky Toffee Pudding with Custard (1, 7, 8, 9, 14)
Bread – Cheese and Onion Bread (1, 7, 8, 9)

Tuesday 24 September
M Chunky Beef Pie with Mashed Potato (1, 10)
or V Vegetable Pad Thai (1, 7, 9)
P Creamy Tomato Pasta Shells (1, 9)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Fresh Savoy Cabbage and Cauliflower Gratin (1, 9)
Dessert – Frozen Yoghurt with Fruit Wedges (9)
Bread – Sundried Tomato Bread (1, 7, 8, 9)

Wednesday 25 September
M Roast Gammon with Pineapple
or V Cheese, Leek and Potato Pie (1, 7, 9)
P Vegetable Pasta (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Roast Potatoes, Fresh Carrots and Green Beans
Dessert – Ginger Sponge with Custard (1, 7, 8, 9)
Bread – Rosemary Bread (1, 7, 8, 9)

Thursday 26 September
M Organic Beef Lasagne (1, 7, 9)
or V Sweet Potato and Chickpea Korma with Rice
P 3 Cheese Pasta Bake (1, 9)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Fresh Broccoli and Sweetcorn
Dessert – TUTTI FRUTTI THURSDAY
Bread – Garlic Bread (1, 7, 8, 9)

Friday 27 September
M Bubble Coated Fish Fillet (4)
or V Mexican Vegetable Tortilla Stack (1)
P Red Pepper Pasta (1)
J Filled Baked Jacket Potato
Please see our blackboard for choice of toppings
Sides – Chips, Baked Beans and Fruity Slaw (7, 9, 11, 14)
Dessert – Homemade Strawberry Mousse with Fruit Wedges (9)
Bread – Pesto Bread (1, 7, 8, 9)

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

SECONDARY SCHOOLS

PLEASE NOTE – 3 WEEK MENU

Monday 9 September
The Main Choice
Traditional Beed Lasagne served with Fresh Green Salad,
Crunchy Slaw and Garlic Slice (1, 7, 9, 10, 11)
The Veggie Option
Mexican Vegetable Fajitas service with Oven Baked Tex-Mex Wedges,
Crunch Slaw and Salad (1, 7, 9, 10, 11)
Street Food
Thai
The Pudding Stop
Peach and Pear Oaty Crumble (1, 7, 8, 9)

Tuesday 10 September
The Main Choice
RUBY TUESDAY
Thai Green Chicken Curry served with Coconut Rice
and Stir Fried Vegetables from the Wok (9)
The Veggie Option
Sri Lankan Carrot Curry served with Rice and
Stir Fried Vegetables from the Wok
Street Food
African
The Pudding Stop
Lemon and Lime Cheesecake (1, 8, 9)

Wednesday 11 September
The Main Choice
Roast Gammon and Pineapple served with Carrots,
Green Beans and Rosemary Roasted Potatoes
The Veggie Option
Butternut Squash Crumble served with Carrots,
Green Beans and Rosemary Roasted Potatoes (1, 9)
Street Food
Vietnamese
The Pudding Stop
Sticky Toffee Pudding and Toffee Sauce (1, 7, 9)

Thursday 12 September
The Main Choice
Spanish Chicken served with
Mediterranean Vegetable Rice and Fresh Broccoli (10, 14)
The Veggie Option
Vegetable Tagine with Cous Cous served with Fresh Broccoli
Street Food
Mexican
The Pudding Stop
Marmalade Bread and Butter Pudding and Custard (1, 7, 8, 9)

Friday 13 September
The Main Choice
Breaded Fish and Chips served with
Garden Peas and Chefs’ Salad (1, 4, 11)
The Veggie Option
Vegetarian Cheese Burger served with Chunky Slaw and Salad (1, 7, 8, 9, 11)
Street Food
Chinese
The Pudding Stop
Red Berry Eaton Mess (7, 8, 9)


Monday 16 September
The Main Choice
Mexican Chilli Con Carne and Rice served with
Beetroot and Carrot Slaw and Mixed Salad (7, 9, 10, 11)
The Veggie Option
Hot and Sour Aubergine with Rice served with Mixed Salad
Street Food
African
The Pudding Stop
Orchard Fruit Cobbler and Custard (1, 7, 8, 9)

Tuesday 17 September
The Main Choice
RUBY TUESDAY
Chicken Tikka Masala and Pilau Rice served with
Sag Aloo and Naan Bread (1, 9, 10)
The Veggie Option
Vegan Chick Pea Curry served with Rice and Sag Aloo (10)
Street Food
Thai
The Pudding Stop
Blackcurrant Mousse with Oaty Biscuit (1, 8, 9)

Wednesday 18 September
The Main Choice
Roast British Topside of Beef and Yorkshire Pudding served with
Roast Potatoes, Fresh Cabbage and Carrots (1, 7, 9)
The Veggie Option
Brie and Sweet Potato Wellington with Mushroom Sauce served with
Roast Potatoes, Fresh Cabbage and Carrots (1, 7, 9)
Street Food
Caribbean
The Pudding Stop
Apple Strudel and Custard (1, 7, 8, 9, 14)

Thursday 19 September
The Main Choice
Red Tractor Sausage Toad served with
Creamed Potatoes, Leeks and Broccoli (1, 7, 8, 9)
The Veggie Option
Hungarian Stew with Potato Dumplings
served with Leeks and Broccoli (1, 10)
Street Food
Mexican
The Pudding Stop
Marble Cake with Fruits of the Forest (1, 7)

Friday 20 September
The Main Choice
Traditional Fish and Chips served with Peas and Salad (1, 4, 11)
or Cheese Topped Creamy Salmon Fish Pie and Peas (1, 4, 9)
The Veggie Option
Cheese and Mushroom Calzone and Salad (1, 8, 9)
Street Food
Indian
The Pudding Stop
Chocolate Brownie and Ice Cream (1, 7, 9)


Monday 23 September
The Main Choice
Bacon and Mushroom Creamy Tagliatelle served with
a Green Leaf Salad and Garlic Bread (1, 7, 9)
The Veggie Option
Vegan Lentil Bolognaise Ragu served with
Oven Baked Wedges and Fresh Salad (14)
Street Food
Japanese
The Pudding Stop
Apricot Puff Slice and Cream (1, 7, 8, 9)

Tuesday 24 September
The Main Choice
RUBY TUESDAY
Beef Biryani served with Vegetable Curry and Naan Bread (1, 10, 11)
The Veggie Option
Chana Masala served with Basmati Rice and Vegetable Curry (10)
Street Food
Mexican
The Pudding Stop
Black Cherry Cheesecake (1, 8, 9)

Wednesday 25 September
The Main Choice
Roast Lemon, Garlic and Herb Chicken served with
Roast Potatoes, Kale and Mashed Swede
The Veggie Option
Autumn Vegetable Crumble served with Kale and Mashed Swede (1, 9, 10)
Street Food
Chinese
The Pudding Stop
Dorset Apple Cake and Custard (1, 7, 8, 9)

Thursday 26 September
The Main Choice
Organic Minced Beef and Onion Pie served with
Creamed Potatoes, Fresh Broccoli and Carrots (1, 7, 10)
The Veggie Option
Vegan Shepherd’s Pie with spiced Lentils served
with Fresh Broccoli and Carrots
Street Food
Indian
The Pudding Stop
Oaty Apple Crumble and Custard (1, 7, 8, 9)

Friday 27 September
The Main Choice
Breaded Fish and Chips served with Peas and Salad (1, 4, 11)
The Veggie Option
Three Cheese Macaroni served with French Fries or Salad (1,9)
Street Food
Korean
The Pudding Stop
Banoffee Pie (1, 8, 9)

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

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.

EMPLOYMENT

BECKENHAM – Primary School Catering Assistant 08.00-14.00
BELVEDERE – Primary School Catering Assistant 09.30-14.30
NEW MALDEN – School Trust Executive Chef – 07.00 – 16.00 £30-£32.5k
ORPINGTON – Secondary School Cook/Chef 07.00-15.00 – £15k
TUNBRIDGE WELLS – Secondary School Kitchen Porter 10.30 – 15.00
WEST WICKHAM – Primary School Catering Assistant 11.00 -14.00
WORCESTER PARK – Primary School Chef / Cook Manager 07.30-14.30 £15/16k
WORCESTER PARK – Primary School Catering Assistant 08.30-14.30 & 10.00-14.30

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