Mealtimes are really important social occasions so we treat them that way. We support children to be independent, to share with others and to talk with their friends.
We have an 11-day rotational menu (a really clever idea suggested by a parent) so if your child attends say, twice a week they still get a really varied diet and we change the menu each season. We use local produce and, if you let us know, we can cater for special dietary requirements.
Our cooks prepare three main meals and two snacks each day and we make sure they are nutritionally balanced.
All Milk is organic and eggs are organic and free range. Where possible we use organic, free range meat. A small proportion of our food is grown in the nursery garden by the children.
We have twice been awarded the Gold Standard from Eat Out Eat Well – an award which recognises the provision of healthy food, and our kitchen is currently rated 5 Stars by Environmental Health.
Menu 2018
Day One | Maple pork, roast potatoes & green beans/rice pudding gooseberry jam. Two-cheese frittata and crudités / lemon polenta cake. |
Day Two | Asparagus & pine nut chicken with new potatoes /strawberry melon salad. Mini-Cumberland ring bun with crudités/peach sorbet. |
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Day Three | Firecracker chicken rice salad / homemade elderflower and summer berry frozen yoghurt. Green beans and pancetta on homemade bread/ orange fruit jelly. |
Day Four | Goat curry with wild rice/ set custard with banana. Gnocchi & black pudding bake/beetroot cake. |
Day Five | Vegetable pad thai / up-side down peach cake. Trio-of-mushroom pasta/sweet raisin bun. |
Day Six | Chicken goujons with mashed potato and peas / strawberry Eton mess. Haddock stir fry with vegetable noodles/fresh summer fruit. |
Day Seven | Mac & jack with bacon/ homemade cherry flapjack. Homemade hummus with crudités and pitta/banana bread cup cakes. |
Day Eight | Lamb and apricot with lightly spiced couscous/ granola yoghurt. Mixed tomato and mozzarella salad with warm pitta/ mini lemon meringue pie. |
Day Nine | Rigatoni beef ragu/strawberry and peach mousse. Turkey and sweetcorn roll with coleslaw/ fig shortbread. |
Day Ten | Hunter’s chicken with sliced buttery potatoes and carrots/berry crumble. Cream of pea soup with homemade poppy seed bread/ fresh fruit salad. |
Day Eleven | Classic carbonara /raspberry sorbet. St. Agur beef and cream of potato/ fruit choux bun. |