food

Food

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Monday 1st December to Friday 5th December

Dinner

Tea

Dietary
Requirements

Monday

Ratatouille Provencal
Potato Wedges
Couscous with Peppers

Mixed Fruit Trifle

Tuna and Corn Mayonnaise
Citrus Buns

Melon Slices

Lunch n/a

Tea: n/a

Vegetarian

n/a

n/a

Tuesday

Ham and Mushroom Wraps
Baked Courgettes with Tomato
Green Beans
Apple and Blackcherry Compot

Cheese and Spring Onion
Finger Rolls
Bread and Honey
Kiwis and Satsumas

Lunch:n/a

Tea:n/a

Vegetarian

Quorn and Mushroom Wraps

n/a

Wednesday

Atlantic Cobbler
Peas and Corn
New Potatoes
Pineapple, Mango and Melon Cocktail

Egg and Cucumber
Tomato and Cheese Muffin Pizzas
Apples

Lunch n/a

Tea: n/a

Vegetarian

n/a

n/a

ThursdayPolar Cooking

Vegetable Lasagne
Baked Tomato
Broccoli Florets
Strawberry and Raspberry Desert

Pate Masion (Pork)
Crackerwheat
Scotch Pancakes
Orange Wedges

n/a

Tea: n/a

Vegetarian

n/a

Pate Maizon (Mushroom)

Friday

Lamb and Vegetable Stew
Parsley Potatoes
Sliced Carrotts
Manchester Pudding

Tomato and Cucumber Slices
Cheddar Fingers with Celery
Bananas

Lunch n/a


Tea n/a

Vegetarian

Quorn and Vegetable Stew

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.