This week's menu

Meals are cooked every day in our on-campus kitchen. You will find the allergens under every dish and a vegetarian option at every lunch.

Week
2–6 November 2026
Dietitian
Burcu Ilgaz, RD
Approved
30 October 2026
This week's menu
MondayTuesdayWednesday todayThursdayFriday
Morning snack
  • Wholewheat simit
  • White cheese, cucumber
  • Ayran (yoghurt drink)

Allergens: gluten, sesame, milk

  • Boiled egg
  • Wholegrain bread, olives
  • Rosehip tea

Allergens: egg, gluten

  • Cheese toastie
  • Tomato
  • Milk

Allergens: gluten, milk

  • Porridge with apple and cinnamon
  • Milk

Allergens: gluten, milk

  • Menemen (eggs with tomato and pepper)
  • Wholewheat bread
  • Linden tea

Allergens: egg, gluten

Lunch
  • Red lentil soup
  • Oven-roasted chicken, bulgur pilaf with vegetables
  • Shepherd's salad
  • Mandarin

Vegetarian: Chickpea and vegetable stew

Allergens: gluten, celery

  • Ezogelin soup
  • Spinach with minced beef, yoghurt
  • Rice pilaf with orzo
  • Apple

Vegetarian: Spinach in olive oil, yoghurt

Allergens: milk, gluten

  • Tomato soup
  • Grilled köfte, oven potatoes
  • Seasonal salad
  • Ayran

Vegetarian: Lentil köfte, oven potatoes

Allergens: gluten, milk

  • Chicken and vegetable soup
  • Baked salmon, lemon bulgur
  • Rocket and carrot salad
  • Orange

Vegetarian: Baked vegetable pasta

Allergens: fish, gluten, celery

  • Yayla (yoghurt and mint) soup
  • White beans with beef, rice pilaf
  • Pickles
  • Rice pudding

Vegetarian: White beans in olive oil

Allergens: milk

Afternoon snack
  • Apple oat cookie
  • Milk

Allergens: gluten, milk, egg

  • Carrot and cucumber sticks, hummus

Allergens: sesame

  • Banana
  • Bread with hazelnut spread

Allergens: hazelnut, gluten

  • Homemade yoghurt, honey
  • Crackers

Allergens: milk, gluten

  • Seasonal fruit
  • Dried apricots

For students with allergies or special dietary needs, individual plates are prepared based on the school health form given at enrolment. The PTA lunch committee reviews the menu monthly.

Wholewheat bread; baked rather than fried; no sugary drinks. Portions are planned for ages 4–18; primary pupils eat lunch at the same table as their teachers.