food

Food

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Monday 14th April to Friday 18th April

Dinner

Tea

Dietary
Requirements

Monday

Vegetable, Tomato and Pasta Bake
Broccoli Florets
Sliced Carrots

Pineapple, Melon and Satsuma Cocktail

Tomato and Cucumber

Coconut Scones
Pear


Lunch n/a



Tea n/a

n/a

n/a

Tuesday

Chicken and Bacon Vol-au-Vents
Baked Courgettes
Grilled Tomato with Herbs
Vanilla Rice Pudding

Seafood Pate
Crackerwheat
Vegetable Fingers with Avocado
Orange Wedges

Lunchn/a



Tea n/a

Vegetarian

Vegetable Vol-au-Vents

n/a

Wednesday

Vegetable Cobbler
Potato Wedges
Cauliflower with Chopped Peppers
Mixed Berry Desert

Ham Slices
Wholemal Bread Rolls
Cheddar Fingers with Cherry Tomatoes
Apples

Lunch: n/a



Tea n/a

Vegetarian

n/a

Quorn Slices

Thursday

Fish Fingers
Baked Beans
Mashed Potatoes

Manchester Pudding

Egg Mayonnaise
Easter Buns
Bananas


Lunch:n/a



Tea: n/a

Vegetarian

n/a

FridayClosed Good Friday










Lunchn/a


Tea n/a

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.