The RedHouse Nursing Home
London Road, Canterbury, CT2 8NB
Tel: 01227 464171 Email: admin@redhousenursing.com

Menus

Tasty & Healthy

Our menu at The RedHouse offers variety and nutrition to our residents to exceptionally high standards.

Our kitchen has been awarded the highest possible score of five by “Scores on the doors” by environmental health.

All our produce is fresh and locally sourced. All our food is homemade and prepared on site. We also cater for special occasions such as strawberry teas, BBQ’s and buffet lunches for residents and relatives.

Special diets are also catered for.

Please see below sample menus for lunches. Suppers range from soups, sandwiches, omelettes and other special requests.

Week 1

Monday
Lunch: Chicken and mushroom pie or Sausage and mash. Pudding:Vanilla sponge and custard.
Supper: Bacon Sandwiches / Sponge Pudding.

Tuesday
Lunch: Homemade Lasagna or Pork Steaks in a Mushroom Sauce. Pudding: Cheese Cake.
Supper: Scrambled Eggs on toast /Tea cakes with butter.

Wednesday
Lunch: Roast Gammon or Roast Lamb Roast Potatoes and Vegetables. Pudding: Creamed Rice.
Supper: Pasta bake / Homemade shortbread.

Thursday
Lunch: Sausage Toad in a Ditch or Beef Grills. Pudding: Panna Cotta.
Supper: Cheese topped crumpets / Angel delight.

Friday
Lunch: Poached Fish in a Parsley Sauce or Scampi Chips and Peas. Pudding: Rhubarb and Custard.
Supper: Beef burger in a bun / Jelly & cream.

Saturday
Lunch: Bacon and Onion Roll or Homemade Quiche. Pudding: Fruit crumble and Custard.
Supper: Southern fried chicken goujons / Fruit cake.

Sunday
Lunch: Roast Chicken or Roast Pork, Roast Potatoes and Vegetables. Pudding: Apple Strudel and Cream.
Supper: Finger buffet / Lemon meringue pie.

Week 2

Monday
Lunch: Cottage Pie or Chicken Curry & Rice. Pudding: Pain au Chocolate Bread Butter Pudding.
Supper: Sausage roll & beans / Marble cake.

Tuesday
Lunch: Pork Casserole or Cauliflower Cheese Special. Pudding: Spiced Apple Crumble.
Supper: Macaroni cheese / Homemade scones.

Wednesday
Lunch: Roast Beef Yorkshire & Yorkshire Pudding or Roast Chicken & Vegetables. Pudding: Creme Caramel.
Supper: Hot dogs in a bun with onions / Tropical fruit.

Thursday
Lunch: Chicken Leek Pie or Sausage Meat Plate. Pudding: Bakewell Tart & Custard.
Supper: Quiche & beans / Homemade cookies.

Friday
Lunch: Lemon Fish Goujons, Chips & Peas or Home made Fish Pie. Pudding: Jam coconut Sponge.
Supper: Cheese & tomato pizza / Eton mess.

Saturday
Lunch: Chicken Supreme & Rice or Minted Lamb Grills. Pudding: Ground Rice.
Supper: Sardines on toast / Chocolate chip cake.

Sunday
Lunch: Roast Beef or Roast Lamb, Roast Potatoes & vegetables. Pudding: Chocolate Sponge & Custard.
Supper: Corn beef hash / Raspberry Swiss roll.

Week 3

Monday
Lunch: Lamb Hot Pot or Mexican Bean Burger. Pudding: Pears in Chocolate sauce.
Supper: Ravioli on toast / Lemon swirl cheese cake.

Tuesday
Lunch: Braised Steak in a red Wine sauce or Pork Sausage Meat Patties. Pudding: Creamed Rice.
Supper: Fish fingers & beans / Fruit jelly & cream.

Wednesday
Lunch: Roasted Pork Loin or Roast Lamb, Roast Potatoes & vegetables. Pudding: Peaches and Cream.
Supper: Spaghetti with bread & butter / Peaches & cream.

Thursday
Lunch: Liver and Bacon Casserole or Steak Slice Creamed Potatoes. Pudding: Fruit Crumble & Cream.
Supper: Cheese on toast / Sponge & custard.

Friday
Lunch: Cod Morany, Peas & Creamed Potatoes or Breaded Plaice, Chips & Peas. Pudding: Syrup sponge and Custard.
Supper: Chicken burger in a bun / Mini eclairs.

Saturday
Lunch: Chicken Casserole or Beef Stroganoff & Rice. Pudding: Cheese Cake & Cream.
Supper: Scampi bites & peas / Apple pie.

Sunday
Lunch: Roast Turkey or Roast Pork, Yorkshire Pudding & vegetables. Pudding: Jam Roly Poly & Custard.
Supper: Finger buffet / Strawberry gateau.

Week 4

Monday
Lunch: Minced Beef Cutlet in a Mushroom sauce or Poached Salmon or Poached Salmon. Pudding: Ginger Sponge.
Supper: Poached eggs on toast / Sliced fruit loaf & butter.

Tuesday
Lunch: Pork Steaks in a Peppercorn Sauce or Chicken Ala King with Rice/ Pudding: Apple Sponge.
Supper: Cheese & potato pie / Mandarins & cream.

Wednesday
Lunch: Hunters’ Chicken or Sausage & Mash/Pudding: Semolina & Jam.
Supper: Pilchards on toast / Banana custard.

Thursday
Lunch: Gammon Steak with Pineapple or Steak & Onion Pie/ Pudding: Lemon Meringue.
Supper: Cocktail sausages with beans / Marble cake.

Friday
Lunch: Homemade Fish Cakes or Battered Cod Bites, Chips & Peas/ Pudding: Bread Pudding.
Supper: Pasta bake / Artic roll.

Saturday
Lunch: Beef Casserole with Dumplings or Chicken Kiev/ Pudding: Sponge Custard.
Supper: Chicken nuggets spaghetti / Iced lemon cake.

Sunday
Lunch: Roast Gammon or Roast Chicken, Roast Potatoes & Vegetables. Pudding: Gateau.
Supper: Mixed filled rolls / Vanilla sponge.

Omelette or egg & chips always available as an alternative meal.