food

Food

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Monday 3rd November -7th November 2014

Dinner

Tea

Dietary
Requirements

Monday

Vegetable Goulash
Bubble and Squeek
Grilled Tomato

Mango and Apple Desert

Egg and Cucumber
Spiced Shortbread

Melon Slices

Lunch n/a

Tea: n/a

Vegetarian

n/a

n/a

Tuesday

Lamb and Vegetable Stew
Broccoli Florets
Sweetcorn
Vanilla Ice Cream and Mixed Berry Coulis

Salmon Mayonnaise
Cheese Fingers with Celery

Orange Wedges

Lunch:n/a

Tea:n/a

Vegetarian

n/a

n/a

Wednesday

Spanish Vegetable Quiche
Coleslaw Salad
New Potatoes
Vanilla Rice Pudding with Raisins

Ham and Tomato
Wholemeal Bread Rolls
Bread and Marmalade
Pineapple Slices

Lunch n/a

Tea: n/a

Vegetarian

n/a

Quorn and Tomato

Thursday

'Burger in a Bun' (Homemade)
Baked Beans
Oven Chips

Fresh Fruit Salad

Sandwich Spread with Carrot
Scotch Pancakes

Plums

Lunch: Burger conains Beef

Tea: n/a

Vegetarian

Vegetarian Burger in a Bun

n/a

Friday

Haddock and Leek Vol-au-Vents
Garden Peas
Sliced Carrots
Fruit Trifle (V)

Chicken Coronation
Pitta Bread
Fruit Buns
Bananas

Lunch n/a


Tea n/a

Vegetarian

n/a>

Vegetable Coronation

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.