food

Food

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Monday 22nd September to Friday 26th September

Dinner

Tea

Dietary
Requirements

Monday

Spiced Vegetable Goulash
Savoury Rice
Chleb Polski

Mixed berry dessert

Pate Maison
Crackerwheat
Orange Wedges

Banana Buns

Lunch n/a

Tea: n/a

Vegetarian

Mushroom Pate

Tuesday

Turkey, Leek and Mushroom Vol-au Vents
Peas and Sweetcorn
Grilled Tomato
Banana Custard

Cream Cheese
Assorted Crackers
Cucumber Fingers with Cherry Tomatoes
Apples

Lunch:n/a

Tea:n/a

Vegetarian

Leek and Mushroom Vol-au-Vents

n/a

Wednesday

Tomato and Vegetable Soup
Quorn Sausage Rolls

Fresh Pineapple with English Cheeses

Roast Chicken
Bread Rolls
Cherry and Coconut Scones
Satsumas and Kiwis

Lunch n/a

Tea: n/a

Vegetarian

n/a

Quorn Slices

Thursday

Swedish Meatballs (Pork and Beef)
Pasta Provencal
Mixed vegetables

Apple and Apricot Pudding with custard

Tomato and Cheese Muffin Pizza

Bread and Marmalade

Melon Slices

Lunch n/a

Tea: n/a

Vegetarian

Swedish Meatballs (Quorn)

n/a

Friday

Fish Fingers
Baked Beans
Mashed Potato

Fruit Trifle

Egg and Cress
Assorted Savouries (V)


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.