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Food

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This weeks menu 2nd February to 6th February 2015

Dinner

Tea

Dietary
Requirements/Allergens

Monday

Vegetable Lasagne
Mixed Root Vegetables with Sweet Potatoes

Banana and Orange Custard


Sandwich Spread with Carrot

Cheddar and Cucumber Fingers
Pineapple Slices

Lunch:Lasange and Custard contains milk
Tea:Cheddar contains milk sandwich spread contains egg

Vegetarian

n/a

n/a

Tuesday

Chicken and Mushroom Wraps
Garden Peas
Baked Jacket Potato
Mxed Fruit Compot

Tomato and Cucumber
Fruit Buns
Melon Slices

Lunch:Wrap filling contains milk
Tea:Buns contains milk and eggs

Vegetarian

Quorn and Mushroom Wraps

n/a

Wednesday

Tuna and Sweetcorn Pasta Bake
Baked Tomato
Broad Beans with Peppers
Melon and Blueberry Cocktail

Ham Slices
Bread Rolls
Vegetable Fingers(Crudities)
Satsumas and Kiwis

Lunch: Pasta Bake contains milk

Vegetarian

n/a

Quorn Slices

Thursday

Minted Lamb Cobbler
Sliced Carrots
Broccoli Florets
Mango and Pear Sponge Custard

Cheese, Carrot and Onion
Pitta Bread
Scotch Pancakes
Apples

Lunch:Cobbler(scone) contains milk Custard contains milk Pudding contains milk and egg
Tea: Cheese contains milk Pancakes contains milk and eggs

Vegetarian

Minted Vegetable Cobbler

n/a

Friday

Vegetable Fingers
Baked Beans
Mashed Potato
Raspberry Conde

Seafood Pate
Crackerwheat
Bread and Marmalade
Bananas

Lunch: Conde contains milk
Tea: Pate contains milk

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.