We know how important good quality, nutritious, healthy food is for growing and developing children. Fresh, healthy, varied and well-balanced meals (breakfast, lunch, tea and healthy snacks) are freshly prepared daily, by our Nursery Chef, Angela.
Only high quality meat, fish, vegetables and fruit are used, with additives and preservatives strictly controlled and any dietary and/or cultural requirements your child may have, catered for.
All food is prepared age appropriately for chewing and swallowing capabilities and menus are regularly rotated and re-designed; some samples from our collection are shown below. We have been awarded the highest score of 5 stars from the Food Standards Agency’s Food Hygiene rating scheme.
| Monday | Tuesday | Wednesday | Thursday | Friday | |
|---|---|---|---|---|---|
| Lunch | Cheese, tomato, fresh peppers and sweet corn on flat bread, boiled baby potatoes and fresh salad, followed by yoghurts. | Spaghetti Bolognaise (alternative Vegetarian bolognaise) followed with a fruit salad. | Homemade Chicken and carrot in a cream cheese sauce (alternative vegetables in cream cheese sauce) served with rice, followed by a selection of fruit. | Homemade cheesy vegetable potato bake followed by a selection of melon. | Vegetable stir-fry delight with bean sprouts followed by yoghurts. |
| Tea | Jacket potato and beans followed with a selection of fruit. | Potato, spring onion and cheese frittata followed with a selection of yoghurts. | Tuna salad on fresh ciabatta bread followed by a selection of fresh fruit. | Homemade cheesy vegetable potato bake followed by a selection of melon. | Homemade Welsh rarebit followed by a selection of fruit. |
| Monday | Tuesday | Wednesday | Thursday | Friday | |
|---|---|---|---|---|---|
| Lunch | Root vegetable cheese hash served with mash, followed by homemade apple crumble. | Homemade lasagne served with fresh salad, (alternative vegetable lasagne) Followed by melon slices. | Vegetable and red lentil moussaka served with cheesy mash potato followed by fromage frais. | Homemade mince parcels (alternative vegetarian rolls) Followed by homemade pineapple upside down cake. | Homemade chicken fajitas served with baby potatoes and fresh fruit salad. |
| Tea | Free range egg mayonnaise and fresh salad wholemeal sandwiches Followed by fromage frais. | Jacket potatoes with a Tuna topping followed with selection of yoghurts. | Free range scrambled egg on English muffins followed by fresh fruit. | Cheese and tomato pasta bake followed by fresh fruit. | Homemade welsh rarebit on wholemeal bread, Followed by selection of yoghurt. |
| Monday | Tuesday | Wednesday | Thursday | Friday | |
|---|---|---|---|---|---|
| Lunch | Slightly spicy tuna pasta bake with tomatoes topped with Cheese, followed with selection of fresh fruit. | Homemade cottage pie, followed with a selection of fresh fruit. | Homemade cauliflower cheese with a selection of fresh vegetables served on a bed of rice, followed with orange and melon slices. | Homemade chicken pie,(vegetarian alternative) served with fresh vegetables and mash potato, followed by selection of melon. | Homemade Spaghetti bolognaise, followed by a homemade pineapple upside down sponge cake. |
| Tea | Slightly spicy tuna pasta bake with tomatoes topped with Cheese, followed with selection of fresh fruit | Jacket potato topped with cheese followed with a selection of fromage frais. | Free range scrambled egg in a toasted English muffin, followed by a selection of yoghurts. | Sweet corn pasta salad followed with a selection of fromage frais. | Homemade Welsh Rarebit on wholemeal toast followed by a selection of fruit. |
| Monday | Tuesday | Wednesday | Thursday | Friday | |
|---|---|---|---|---|---|
| Lunch | Fresh Root vegetable and cheese Hash served with mashed potato followed by a selection of fresh fruit. | Mexican chilli beef pasta bake served with a fresh salad followed by fresh fruit. | Homemade chickpea and vegetable Biryani followed by fresh orange and melon slices. | Chilli con carne (vegetarian alt) Served on a bed of rice. Followed with fresh fruit salad. | Chicken and vegetable cheesy pasta bake served with a fresh salad, followed by a selection of yoghurts. |
| Tea | Homemade spaghetti pomodora served with garlic bread, followed with a selection of yoghurts. | Jacket potatoes with baked beans, followed by fromage frais. | Homemade Mexican cheese and bean baked Chimichanga, followed by a selection of yoghurts. | Free range scrambled egg on wholemeal toast, followed with a selection of yoghurts. | Homemade tomato soup with fresh wholemeal bread followed by a selection of fresh fruit slices. |
We emphasise the social aspect of meal times. The children sit at tables in small groups with a member of staff eating with them. Conversation is encouraged and the staff ensure that each child in the group has an opportunity to take part. The cutlery used is age appropriate and the older children may help themselves from serving dishes on the table. Our younger children are provided with specially designed, low-level chairs.
