Why we chose this dish
Our Pupils’ Choice
“It tasted nice, I like the stuff inside” Trystan, Blenheim Rd
“It’s yummy, I like the taste” Eleanor, Blenheim Rd
“Amazing!” River, Blenheim Rd
“Nice & sweet & taste of onion” Elliott, Our Lady’s
“Tasty & Cheesy” Obhran, Our Lady’s
“Nice & Cheesy” George, Our Lady’s
Our Dietitian’s Choice
A much-loved Welsh favourite, our Glamorgan Sausage combines mature Cheddar cheese, potato, leek and onion to create a delicious vegetarian dish that's packed with flavour and goodness. With vegetables cleverly incorporated into every bite, it's a tasty way to enjoy more plant-based ingredients as part of a balanced diet.
The mature Cheddar provides a valuable source of calcium and protein, helping to support strong bones, healthy teeth and growing bodies.
Combined with mashed potato, it provides carbohydrate-rich energy to help pupils stay active and focused throughout the school day.
A colourful portion of carrots and broccoli boosts the meal with fibre, vitamins and minerals, helping pupils achieve their daily fruit and vegetable targets. Nutritious, filling and delicious, this dish is a perfect example of healthy school food done well.
Sustainable School Meals
Lower Carbon Impact Choice
All our menu options have had their carbon footprints assessed using methodology developed by researchers at the University of Edinburgh. Based on this analysis, choosing Glamorgan sausages instead of pork sausages reduces the greenhouse gas emissions associated with the meal by approximately 75%.
Meals based primarily on plant-derived ingredients typically have a lower environmental impact than those containing larger amounts of animal-derived products. For pupils and families looking to make small, practical changes towards a more sustainable diet, Glamorgan sausages provide a lower-carbon alternative while maintaining the taste, quality and nutritional value expected from a school meal.
Supporting Welsh Producers
Our bread is produced in Wales, helping to support Welsh businesses, local employment and the wider regional food supply chain. Sourcing products closer to where they are consumed can contribute to shorter transport distances and reduced food miles, while maintaining high standards of quality, freshness and traceability.