School Menus

The College recognises the importance of good quality food which is nut free.  With this in mind  in September 2014 Sodexo, the world’s largest services company, won the contract to provide catering, vending and hospitality for Campbell College.  All of the menus meet the Northern Ireland Food Regulations ensuring a healthy diet whilst they are at Campbell College. Over 95% of the dishes Sodexo produce each day are made from scratch using the freshest, most seasonal ingredients brought from sustainable accredited sources. Sodexo pride themselves on serving fresh and creative food that inspires, nourishes and maintains the health and wellbeing of pupils. It is hugely important to them that all their ingredients are fresh, safe and sustainably sourced. That’s why they work with the best suppliers from across the UK and Ireland. They use 100% fresh meat, Freedom Food certified free range shell eggs, seasonal Red Tractor or GlobalGAP fresh fruit and vegetables, Fairtrade bananas, Marine Stewardship Council certified fish and seafood, Rainforest Alliance coffee and Red Tractor certified beef, pork, chicken, milk and cream. Their bread, cakes and biscuits are all freshly baked onsite.

The Dining Hall serves a selection of hot meals each day, lighter options e.g. sandwiches, paninis etc. are available in the Junior Common Room and Sixth Form Centre.  The College now operates a cashless catering system.  Parents can add funds to their son's accounts through Parent Mail or by calling the Bursar's office and making a debit or credit card payment.  Balances are updated immediately.  The new system makes use of Biometric identification for boys where we have parental permission.  Alternatively a PIN will be issued for use at the tills.  The boys are allowed a small "overdraft".  Parents will get reminders from Parent Mail if a balance falls to £5, giving sufficient notice of a low balance to allow them to top up the account."

Menus from September 2018

The menus are linked below. In addition to the hot food options in the Dining Hall, there is also a salad bar and a selection of sandwiches and fruit available each day. 

 

Week 1 date ranges:- 3rd – 7th June / 24th – 28th June

Week 2 date ranges:- 20th – 24th May / 10th – 14th June

Week 3 date ranges:-  27th – 31st May / 17th – 21st June

 

 

 

CATERING