We make our lunches fresh everyday from seasonal, organic ingredients. Nutritious and delicious, naturally.


Monday 12 February

Roasted tomato, potato and zucchini salad bowl with a mixed herb pesto

Sweet potato and black bean chili on red rice with green salad


Tuesday 13 February 

Aubergine, edamame and black rice bowl with a sesame and ginger dressing

Warm chard and sautéed mushroom salad with a parsnip puree


Wednesday 14 February 

Rosemary roasted pumpkin and rocket salad with maple roasted walnuts and a balsamic dressing

Cauliflower and aubergine salad with potato wedges and a tahini dressing


Thursday 15 February 

Roasted aubergine stuffed with zucchini and quinoa and a warm tomato sauce

Jerusalem artichoke and parsnip kale salad with a maple dressing


Friday 16 February

Super green bowl – broccoli, zucchini, pea and chard quinoa topped with roasted almonds and a fresh lemon dressing

Pumpkin and coconut stew with sweet potato wedges and a balsamic rocket salad


Because our menus are made fresh everyday, our menu is subject to change due to the availability of the fresh produce.