On The Menu – 19th April 2017

As it was National Garlic Day we went one further and made Vampires our theme for the week (as you do!)…

Starter: Fire & Brimstone Soup (Parsnip, Sweet Potato and Chili Soup).
Main: Once Bitten, Twice Frittata (Vegetable Frittata with Roasted Potatoes and Salad).
Dessert: Lord Of Darkness Pie (Banoffee Pie with Fruit Salad Alternative).

2017-04-19 Three Course Photo

See more photos from our meal on the 19th April.

On The Menu – 12th April 2017

An Easter theme to our menu this week as our volunteers hopped about the kitchen!

Starter: Good Wednesday Soup (Vegetable Soup with Garlic Bread).
Main: The Last Supper (Ratatouille Lasagne layered with Sweet Potatoes and served with Roasted Potatoes and Green Beans).
Dessert: Hot Cross Bunnies (Hot Cross Bun Bread and Butter Pudding with Custard and Poached Pears).

2017-04-12 Three Course Photo

See more photos from our Easter-themed meal.

On The Menu – 5th April 2017

To celebrate random acts of kindness and the upcoming Keynsham Action Network Kindness Day on 24th April we decided to name our courses with a kind theme!

Starter: Parsnice Soup (Parsnip & Potato Soup).
Main: Random Acts Of Veggie Friedness (Vegetable Stir Fry with Roast Potatoes).
Dessert: Mustn’t Crumble (Apple & Pear Crumble with Yoghurt).

2017-04-05 Three Course Photo

See more photos from our meal on the 5th April.

On The Menu – 29th March 2017

On the day that Article 50 was triggered we couldn’t resist a little fun with our course names!

Starter: Parsnip A Tissue We Are Leeking The EU (Parsnip & Leek Soup).
Main: Chili On Our Own – We’re Going To Need A Jacket! (Jacket Spuds with Chili & Pesto).
Dessert: Article 50 Apple Sponge (Apple Sponge with Custard).

2017-03-29 Three Course Photo

See more photo from our meal on the 29th March on our Facebook page.

On The Menu – 8th March 2017

As it was International Women’s Day on the 8th March we made it our theme for the meal!
Starter: Helen Sharman Salad (Salsa Bruschetta).
Main: Frittata Karlo (Potato, Veg and Cheese Frittata with Potato Salad).
Dessert: Lady Marmalade Pudding (Lemon Drizzle with Clementine Tea Cake Base and Watermelon Plums, served with Custard).

2017-03-08 Three Course Photo

See more photos from our meal on the 8th March on our Facebook page…