food

Food

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This Week Monday 27th May to Friday 31st May

Dinner

Tea

Dietary
Requirements

MondayBank Holiday Closed









Lunch n/a



Tea n/a

TuesdayStaff Training Day








n/a



Tea n/a

Wednesday

Spaghetti Bolognaise (Beef)
Mixed Vegetables with Sweet Potatoes

Raspberry and Summer Fruits Desert

Cheese and Carrot Mayonnaise
Cucumber Fingers with cherry tomatoes


Pears

Lunch: n/a



n/a

Vegetarian

Spaghetti Bolognaise (Quorn)

n/a

Thursday

Cauliflower, Mushroom and Pasta Bake in a Wholegrain Mustard Sauce
Grilled Tomato
Baked Courgettes
Mixed Fruit Compot and Ice Cream

Tuna Pate
Crackerwheat
Bread and Marmalade
Apples

Lunch:n/a



Tea: n/a

Vegetarian

n/a

Vegetable Pate

Friday

Salmon and Broccoli Quiche
Carrots in Parsley Sauce
New Potatoes
Melon and Stawberry Cocktail

Chicken and Herbs
Pitta Bread
Rock Cakes
Bananas




Broccoli Quiche

Vegetable Herb

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.