food

Food

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Monday 27th October - Friday 31st October

Dinner

Tea

Dietary
Requirements

Monday

Jacket Potato Wedges Topped with Saute Bacon and Mushrooms
Cauliflower Florets with Tomato
Baked Courgettes

Stewed Autumn Fruits

Sandwich Spread with Carrot
Rock Cakes

Orange Wedges

Lunch n/a

Tea: n/a

Vegetarian

Jacket Potato with Mushrooms

n/a

Tuesday

Leek, Tomato and Pasta Bake
Sweetcorn Delmonico
Roasted Sweet Potato
Strawberry and Blueberry Crunch

Pate Maison (Pork)
Crackerwheat
Savoury Vegetable Puffs
Mixed Seedless Grapes

Lunch:n/a

Tea:n/a

Vegetarian

n/a

Pate Maison (Mushroom)

Wednesday

Minted Lamb Cobbler
Sliced Carrots
Autumn Cabbage
Banana and Mango Custard

Cheese and Egg Mayonnaise
Pitta Bread
Bread and Lemon Curd
Apples

Lunch n/a

Tea: n/a

Vegetarian

Minted Quorn Cobbler

n/a

ThursdayPolars Cake Making

Minestrone Soup
Fresh Baked Baguettes


Melon, Pineapple and Orange Platter

Tomato and Cucumber
Finger Rolls
Halloween Buns
Satsumas and Kiwis

Lunch: n/a

Tea: n/a

Vegetarian

n/a

n/a

Friday

Witche's Cauldron
Batwings
Roasted Fingers
Fallen Apples with Flapjack

Cream Cheese and Chive
Assorted Crackers
Muffin Fingers with Salsa Dip
Bananas

Lunch Witche's Cauldron contains Fish and Pumpkin)


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.