Our menus are displayed in the hallway for parents to view. You will also be given a copy of them with your enrolment pack. They demonstrate our commitment to offering a healthy, well balanced and nutritious diet. We believe that investing in early childhood nutrition is a sure fire strategy. The returns are incredibly high.
Children are encouraged to choose and enjoy a variety of food which reflects cultural diversity and variation, whilst avoiding large quantities of fat, sugar, salt and artificial additives, preservatives and colourings. We like to say we eat the rainbow with children being encouraged to try at least 5 portions of fruit/vegetables a day.
The menus run on a 4-weekly cycle and all special dietary requirements are followed including vegetarian, gluten free and all other food allergies.
We also ensure that fresh drinking water is available throughout the Nursery, at all times.
The food is freshly prepared in our newly re-fitted kitchen adhering to the highest standards of hygiene. All of our staff are qualified in Food Hygiene and we hold the highest Food Hygiene Rating of 5 awarded from the Environmental Health Department at Nottingham City Council.
A sample of our menu is below.
Sample Menu
Monday
Breakfast
assorted cereals
toast or fresh fruit with yoghurt
milk/water
Lunch
tomato & mozzarella pasta bake with vegetables
raspberry mousse
Snack
water/milk
carrot sticks & chive dip
High Tea
chicken & stuffing or soft cheese baguettes
apple & melon
Tuesday
Breakfast
assorted cereals
toast or fresh fruit with yoghurt
milk/water
Lunch
chicken or vegetarian casserole, served with seasonal vegetables and creamy mash
strawberry delight with fresh strawberries
Snack
water/milk
bananas
High Tea
tuna and cucumber wholemeal rolls
satsumas
Wednesday
Breakfast
assorted cereals
toast or fresh fruit with yoghurt
milk/water
Lunch
sweet & sour chicken with long grain rice and prawn crackers
fruit yoghurts
Snack
water/milk
cucumber wedges
High Tea
hot dogs with home-made ketchup
fresh pineapple chunks
Thursday
Breakfast
assorted cereals
toast or fresh fruit with yoghurt
milk/water
Lunch
sausage & creamy mash with garden peas and gravy
bananas & custard
Snack
water/milk
orange segments
High Tea
ham / cheese & tomato rolls
homemade fresh fruit scones with butter & jam
Friday
Breakfast
assorted cereals
toast
milk/water
Lunch
cod fillet fingers, crispy wedges with baked beans
raspberry jelly & vanilla ice cream
Snack
water/milk
raisins
High Tea
bagels with soft cheese & cucumber
fruit yoghurts
Allergens
There are 14 major allergens which need to be mentioned (either on a label or through provided information such as menus) when they are used as ingredients in a food. Here are the allergens, and some examples of where they can be found:-
Celery
This includes celery stalks, leaves, seeds and the called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.
Crustaceans
Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.
Fish
You will find this is some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.
Milk
Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.
Mustard
Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.
Peanuts
Peanuts are actually a legume and grow underground, which is why it's sometimes called a groundnut. Peanuts are often used as an ingredient in bisciuts, cakes, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.
Soya
Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.
Cereals containing Gluten
Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, cous cous, meat products, pasta, pastry, sauces, soups and fried foods whic are dusted with flour.
Eggs
Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasts, quiche, sauces and pastries or foods brushed or glazed with egg.
Lupin
Yes, lupin is a flower, but it's also found in flour! Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.
Molluscs
These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews.
Nuts
Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.
Sesame Seeds
These seeds can often be found in bread (sprinkled on hamburger buns, for example), breadsticks, houmous, sesame oil and tahini. They are somethimes toasted and used in salads.
Sulphur Dioxide (Sulphites)
This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables, as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.