food

Food

Printed copy

Monday 1st Sept to Friday 5th Sept

Dinner

Tea

Dietary
Requirements

Monday

Vegetable Goulash
Savoury Tumeric Rice
Pitta Bread

Apple, Blueberry and Honey Compot

Salmon and Cucumber

Finger Rolls
Cheddar Fingers with Cherry Tomatoes
Satsumas

Lunch n/a

Tea: n/a

Vegetarian

n/a

Tuesday

Swedish Meatballs (Pork/Beef)
Pasta and Tomato Sauce
Garden Peas

Banana Custard

Sandwich Spread with Carrot
Lemon and Raisin Pancakes

Apples

Lunch:n/a

Tea:n/a

Vegetarian

Swedish Meatballs (Quorn)

n/a

Wednesday

Garden Vegetable Quiche
Potato Chive Salad
Cucumber and Tomato Salad

Vanilla Icecream with Mixed Berry Coulis


Pate Maison (Pork)
Crackerwheat
Cottage Cheese
Bread Sticks
Orange Wedges

Lunch n/a

Tea: n/a

Vegetarian

n/a

Pate Masion (Mushroom)

Thursday

Chicken and Mushroom Vol-au-Vents
Baked Coiurgettes
Cous Cous with Herbs and Mixed Peppers
Fresh Fruit Salad

Muffin Fingers with Salsa Dip
Bread and Marmalade

Plums

Lunch n/a

Tea: n/a

Vegetarian

Quorn and Mushroom Vol-au-Vents

n/a

Friday

Seafood Cobbler
Sweetcorn Delmonico
Roasted Yams
Autumn Fruit Fool

Tomato and Cucumber
Lemon and Orange Shortbread

Bananas

Lunch n/a


Tea n/a

Vegetarian

n/a>

n/a

Dietry requirements codes explained

e/f = egg free

c/f = cheese free

g/f = gluten free

d/f = dairy free

alt = alternative


Where possible organic produce is used, most of our pasta, rice and dairy produce are organic. All our meals are sourced or free range or organic, any enquires please ask a member of staff and they will in turn speak to Trevor.
Pink star (*) means theme meal.
Orange text denotes theme talk and/or demonstration


food

The Chef

Trevor in his Kitchen We understand the importance of promoting healthy eating at an early age. We provide freshly-prepared meals that are both varied and nutritionally balanced. We limit sugary items and do not have crisps, sweets or fizzy drinks in the nursery. Our qualified Chef, Trevor Hill uses fresh produce wherever possible, and incorporates a wide range of fresh fruit and vegetables in his cooking. Vegetarian diets are catered for and Trevor works carefully with parents whose children have individual dietary needs.
A two-course hot lunch is served comprising either a starter and a main course or a main course and pudding. In the afternoon tea consists of sandwiches, a home-made cake or biscuit and fruit. Snacks of fruit and rusks are also served in the morning. The children are provided with water and organic milk to drink and bread and fruit are available should the children be hungry between meals. A weekly menu is posted in each cloakroom. Trevor also works with Polar room staff to introduce the children to food and healthy-eating topics including various sampling and tasting sessions.