Why we chose this dish
Our Dietitian’s Choice
Our delicious Quorn Nuggets are a pupil favourite, offering all the taste and enjoyment of a classic nugget in a nutritious plant-based option. Made from mycoprotein, they are naturally low in saturated fat and provide a valuable source of both protein and fibre, helping to support healthy growth and keep pupils feeling satisfied throughout the day.
Served with creamy mashed potatoes, this comforting meal provides slow-release carbohydrates to deliver sustained energy for an afternoon of learning and activity. Accompanied by freshly cooked broccoli and mixed vegetables, it also offers an excellent source of vitamins, minerals and fibre, helping pupils enjoy more vegetables as part of a balanced diet.
Tasty, wholesome and packed with nutritional goodness, this popular meal combines plant-based protein, colourful vegetables and lasting energy in every bite.
Sustainable School Meals
Reducing the Service's Carbon Footprint
All our recipes have had their carbon footprints assessed using methodology developed by researchers at the University of Edinburgh. Based on this analysis, the carbon footprint of this meal is approximately 60% lower than the salmon option available on the same day.
In addition, the Quorn nuggets used in this meal require significantly less water to produce than equivalent chicken-based products. According to a Carbon Trust comparison report, Quorn nuggets are associated with 83% lower water use than chicken nuggets, demonstrating a reduced demand on natural resources.
Taken together, the lower greenhouse gas emissions and reduced water requirements make this meal a lower-impact option for pupils and families looking to support a more sustainable food system through everyday food choices.
Supporting Welsh Producers
We exclusively use Welsh-produced sliced bread across our school menus and breakfast clubs. Sourcing bread from Welsh suppliers supports local businesses, employment and the wider regional economy. It also contributes to shorter supply chains and reduced transport distances, while maintaining high standards of quality, food safety and traceability.