Chartwells has launched a new range of spring/summer 2026 menus across its partner primary and secondary schools, with a greater focus on fibre-rich ingredients and nutritional balance.
The education catering provider said the menus have been designed to support pupils’ wellbeing while aligning with the direction of proposed updates to the School Food Standards (SFS), which are currently under consultation by the Department for Education.
The proposed changes would represent the first significant update to the standards in more than a decade and are intended to reflect changing dietary habits and concerns around sugar consumption and nutritional deficiencies among children.
As a supporter of Veg Power and The Food Foundation’s Big Bean Boost initiative, Chartwells has increased the prominence of wholegrains, beans, pulses, fruit and vegetables throughout its menus while limiting foods high in fat, salt and sugar.
Developed by Chartwells’ culinary and nutrition teams, the menus were informed by feedback from clients, parents and pupils. Traditional favourites such as bolognese, pasta dishes, fish and chips and roast dinners remain on the menu alongside new fibre-forward and plant-based options.
New primary school menu additions include lasagne enriched with lentils, Tex-Mex vegetable fajitas with wholegrain rice and red kidney beans, higher-fibre pizza bases and beef burgers made with a combination of meat, beans and lentils. Additional jacket potato toppings include a bean and vegetable chilli designed to contribute towards pupils’ daily fruit and vegetable intake.
For secondary schools, Chartwells has introduced concepts inspired by street food and contemporary dining trends. New options include Pitta Republic, That’s a Wrap, Spice is Nice, a Burger Bar and an expanded vegan range, alongside seasonal promotions and menu rotations.
Commenting on the launch, Meg Hughes, Director of Nutrition and Sustainability at Chartwells, said: “The review of the School Food Standards marks an important step forward and aligns closely with the approach we’ve taken in developing our new menus. The way we eat has evolved since 2015, and, by prioritising wholegrains, fibre-rich breads and more beans and pulses, the proposed standards address one of the most significant gaps in children’s diets: fibre.
At the same time, we’ve been careful to balance this with the dishes pupils know and love, with popular, everyday favourites continuing to play a key role on our menus. Our offer already reflects the direction set out by the SFS, while supporting our wider commitment to increase our usage of beans and pulses by 15% over the next three years.”
Across both primary and secondary schools, the menus continue to provide daily portions of fruit and vegetables, weekly wholegrain options and comply with existing School Food Standards regarding deep-fried, pastry-based and high-fat foods.
Rob Kennedy, Chef at Chartwells, said: “Our new menus are about more than just meeting SFS. By using ingredients such as beans, pulses, and wholegrains in familiar, well-loved dishes, we have improved nutrition while keeping pupils engaged with meals they genuinely enjoy. These everyday food choices play an important role in helping pupils build positive relationships with food and establish healthy habits that last a lifetime.”
The new menus form part of Chartwells’ wider nutrition strategy, aimed at supporting pupils’ health, wellbeing and classroom performance through balanced school meals.
Associated News
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