Each school is different. And so we’ve created a set of sample menus to suit a range of facilities and resources. These menus are designed to give schools guidance and inspiration.

See what each menu requires in terms of equipment, effort and preparation then look at the menus below to see what a weekly breakfast menu would look like.

  • Place: hall or canteen
    Effort:+
    Preparation: none
    Equipment: bowl & spoon
    Clearing: washing bowl & spoon, discarding peel & cores
    Appliances: fridge for milk
    Ambient storage: cereals & fruit

  • Place: hall or canteen
    Effort:+
    Preparation: spreading
    Equipment: bowl & spoon, board & knife & plate
    Clearing: washing bowl & spoon, discarding peel & cores
    Appliances: fridge for milk & spread
    Ambient storage: bread, cereals & fruit

  • Place: classroom, hall or canteen, playground
    Effort: +
    Preparation: spreading
    Equipment: board and knife and plates
    Clearing: washing board, knife and plates, discarding straws, peel & cores
    Appliances: fridge for dairy & spread
    Ambient storage: breads & fruit

  • Place: classroom, hall or canteen
    Effort:+
    Preparation: spreading
    Equipment: board and knife, spoons
    Clearing: washing board, knife and plates, discarding pots , peel & cores
    Appliances: fridge for dairy & spread
    Ambient storage: breads & fruit

  • Place: classroom, hall or canteen
    Effort: +
    Preparation: spreading
    Equipment: board and knife, spoons
    Clearing: washing knife &/or spoon, discarding pots, cartons, peel & cores
    Appliances: fridge for dairy & spread
    Ambient Storage: bread & fruit

  • Place: classroom, hall or canteen
    Effort: ++
    Preparation: toasting, spreading
    Equipment: board and knife (sharp & spreading)
    Clearing: washing knife, discarding pots, cartons & cores
    Appliances: toaster; fridge for dairy, houmous & delicate veg; freezer for avocado
    Ambient storage: breads & fruit & sauce

  • Place: classroom, hall or canteen
    Effort: ++
    Preparation: toasting, spreading
    Equipment: board and knives for slicing and spreading, spoons
    Clearing: washing knives & spoons, discarding pots & cores Appliances: toaster, fridge for dairy & delicate veg
    Storage: breads & fruit

  • Place: classroom, hall or canteen
    Effort: ++
    Preparation: toasting, spreading
    Equipment: board and knives for slicing & spreading, spoons
    Clearing: washing knife &/or spoon, discarding pots, cartons & cores
    Appliances: Appliances: toaster; fridge for dairy, houmous & delicate veg; freezer for avocado
    Ambient storage: breads & fruit

  • Place: Playground, Canteen or Hall
    Effort: +++
    Preparation: heating and portioning
    Equipment: Bowls & spoons/ disposable cups & spoons
    Clearing: washing big pans, bowls & spoons/ discarding bowls & spoons
    Appliances: hob/ plug in pan; fridge for dairy & eggs & delicate veg; freezer for mango
    Ambient storage: breads & oats, seeds & spices, coconut

  • Place: Hall or Canteen
    Effort:+++
    Preparation: Heating, toasting
    Equipment: bowls & plates, knives, forks & spoons, cups
    Clearing: Washing pans, bowls, plates & cutlery
    Appliances: Fridge for eggs, dairy & spreads, hob, plug-in pan or microwave, toaster
    Ambient storage; bread & oats, beans, cereals & seeds

Menu

Download the full menu as a PDF, see the ingredient and allergen list for all products and click the options below to see what each menu offers in a week.

 
 

Following the Eatwell Guide

The Eatwell Guide can help to create balanced and nutritious breakfast menus for primary school children, by ensuring energy and nutrient requirements are met across a whole day and week.

We have also created guidance for school staff, to help with the preparation of breakfast menus, as well as an analysis of the nutrient-based standards and food-based standards that informed the food and drink choices in the menus.

Download the guidance for school staff.
Download the nutrition and food-based standards analysis.