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Primary school meals

Primary -school

For just £2.50 per day, primary pupils receive a two course main meal to include a vegetarian option and a dessert.   Fresh Fruit and drinking water is also readily available in all schools. 

Our menu cycles run on a 3 week rotational basis which are changed twice a year in May and October to allow for seasonal variances. 

School meals must be paid in advance to the School Meals Clerk at your school.  To allow for convenience, payment can be made on a weekly, fortnightly or termly basis either by cheque (payable to Carmarthenshire County Council) or by cash. 

If you are a low income household you may be eligible for free school meals. Find out if you are eligible and apply online.

All of our menus comply with Healthy Eating in Schools (Nutritional Standards and Requirements) (Wales) Regulations 2013 which became legislative in September 2013.  These food regulations are designed to reduce the amount of fat, sugar and salt served in school food.  By carefully sourcing reduced fat and/or salt ingredients and adopting good practices such as oven baking and steaming, we can continue to provide pupils with traditional favourite dishes such as traditional roast dinners, Homemade Curry and Rice and a variety of Pasta dishes and desserts to include Homemade Sponge and Custard and Rice Pudding.

The following table summarises the Nutritional Standards so that you know what you can expect from our carefully planned menus:

 Food Standards for school lunches
Fruit and vegetables Not less than 2 portions per day per child (at least one must be vegetables or salad, and at least one must be fruit).
Oily fish On the school lunch menu at least once every two weeks.
Deep fried potato products Potato and potato products cooked in fat/oils in the school kitchen or during manufacture must not be served more than twice a week.
Deep fried products Other food items (other than potatoes) cooked in fat oils in the school kitchen or during manufacture must not be served more than twice a week.
Manufactured meat products Should not be reformed/reconstituted.
Bread (without spread) A variety of breads should be encouraged including wholemeal bread. 
Oils & Spreads Only oils and spreads high in polyunsaturated and/or monounsaturated fats can be used
Confectionery and Savoury snacks Not to be made available
Salt Not added to vegetables during cooking.  Restrict or remove salt from recipes and replace with appropriate and acceptable herbs and spices.  Not available at lunch tables or at the service counter.

Useful documents/links

Page updated on: 01/11/2017

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