food

Food

Printed copy

n/a


This weeks menu Monday 2nd March to Friday 6th March

Dinner

Tea

Dietary
Requirements/Allergens

Monday

Braised Ham with Vegetables
Potato Wedges
Brussel Sprouts
Apple and Pear 'Crunch'

Cream Cheese and Chive Assorted Biscuits
Bread and Lemon Curd

Oranges

Lunch:Pudding contains milk
Tea: Cream Cheese Contains Milk Lemon Curd contains egg

Vegetarian

Braised Quorn with Vegetables

n/a

Tuesday

Spring Vegetable Quiche
Pasta and Pepper Salad
Baked Beans
Mixed Stewed Fruits

Tuna and Cucumber

Banana Buns
Melon Slices

Lunch: Quiche contains milk and egg
Tea: Buns contain milk, egg and banana

Vegetarian

n/a

n/a

Wednesday

Chickn and Mushroom Vol-au Vents
Sweetcorn Delmonico
Green Beans
Pineapple and Mango Pudding

Vegetable Crudities with Avocado
Bread and Marmalade

Apples

Lunch:Vol au Vents Filling contains milk Pudding contains milk and egg
Tea:

Vegetarian

Quorn and Mushroom vol-au vents

n/a

Thursday

Salmon and Broccoli Wraps with Provencal Sauce
Peas and Carrots
New Potatoes
Fresh Fruit Salad

Egg Mayonnaise with Cress
Bread Rolls
Mixed Savouries (V)
Pears

Lunch:
Tea: Egg Mayuonnaise contains egg Some Savouries contain milk and egg (E/F D/F separate)

Vegetarian

n/a

Friday

Vegetable Balti
Savoury Rice
Naan Bread
Fruity Bread Pudding

Pate Maison (Pork)
Crackerwheat
Cucumber Fingers and Cherry Tomatoes
Bananas

Lunch: Pudding contains milk and egg Tea:Pate contains egg and milk

Vegetarian

n/a

Pate Maison (Mushroom)


Can all parents/carers inform the nursery of any updated dietry 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.