food

Food

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This weeks menu Monday 20th April to 24th April 2015

Dinner

Tea

Dietary - Requirements/Allergens

Monday

Vegetable Lasagne Provencal
Baked Beans
Potato Wedges
Ground Rice Pudding

Sandwich Spread with Carrot
Spiced Orange Shortbread

Pineapple Slices

Lunch:Lasange contains cheese topping Rice pudding contains milk
Tea: Sandwich spread contains egg

Vegetarian

n/a

n/a

Tuesday

Turkey and Mushroom Vol-au-Vents
Green Beans
Baked Tomato
Black Cherry Crunch

Brioch and Honey
Cheddar and Cucumber Fingers
Orange Wedges

Lunch:Vol-au-Vent filling contains milk Crunch contains
Tea:

Vegetarian

Quorn and Mushroom vol-au-vents

n/a

Wednesday

Spiced Vegetable Casserole
Savoury Tumeric Rice
Pitta Bread
Melon, Mango and Mandarine Cocktail

Seafood Pate
Crackerwheat
Bread and Lemon Curd
Pears

Lunch:
Tea: Pate contains milk and egg Lemon curd contains egg

Vegetarian

n/a

n/a

ThursdaySt Georges Day

Beef Stew, Yorkshire Puddings
Spring Cabbage
Parsley Potatoes (new)
Apple and Blackberry Crumble, Custard

Egg and Cucumber Sandwiches
Fruit Scones (with Jam)

Plums

Lunch:Yorkshire contains milk and egg
Tea: Sandwich filling contains egg

Vegetarian

Quorn and Vegetable Stew

n/a

Friday

Seafood Wraps
Courgettes with herbs
Garden Peas and Corn
Banana and Raspberry Custard

Cottage Cheese and Bread Sticks
Bread and Marmalade
Apples

Lunch: Wrap filling contains milk Custard contains milk
Tea:

Vegetarian

n/a

n/a

Can all parents/carers inform the nursery of any updated dietary or allegen requirements for your child



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.