Our Delicious Plant Based Menu!

Our menu is sustainably sourced and carefully planned to ensure that all children are receiving the perfect balance of taste, nutrition, variety and sustainability. All meals and most snacks from scratch, without sugar and processed products. We caters for all dietary requirements.

We use our own knowledge combined with advice and literature from the ‘Healthy Early Years’ team to ensure that each day is balanced. We prioritize child nutrition, balance and sustainability. Our chef, Camilla, is passionate about ensuring our plant based menu is sustainable, organic and nutritionally excellent. The kitchen is central to our layout so our children smell the wonderful smells as she cooks. She cooks all meals and most snacks from scratch, avoids sugar and processed products and caters for dietary requirements.

All dips and sauces are homemade and allergen free. All allergies are catered for so if your child is allergic to something on here it will be replaced according to parental instructions. All fruit and vegetables are subject to change because they are seasonal and therefore sustainable. Afternoon teas sometimes change according to what is left over earlier in the day because Camilla is a whizz at sustainably not wasting food and making something completely different and tasty with left over ingredients. Families will always be told if anything is changed.

 

 

 

  •  
    • Breakfast
    • AM Snack
    • Lunch
    • Pudding
    • PM Sanck
    • Dinner
    Monday
    • Choice of cereals, oat milk, sugar-free spreads, toast and dried fruits
    • Oat milk, oatcakes, fruit slices, and vegemite with dairy free spread
    • Vietnamese veggie hotpot with coconut milk and basmati rice
    • Fruit salad
    • Homemade bread with cucumber sticks and homemade canalini bean and roast garlic dip
    • Winter warmer vegetable soup with bagels to dip
    Tuesday
    • Choice of cereals, oat milk, sugar free spreads, toast and dried fruits
    • Oat milk, teacakes, fruit slices, dairy free spread
    • Creamy vegetable macaroni
    • Dairy free yoghurt with fruit compote
    • Breadsticks and carrot batons with homemade sweet potato and garlic dip
    • Chickpea, sweet potato and quinoa curry
    Wednesday
    • Choice of cereals, sugar free spreads, toast and dried fruits
    • Oat milk, crispbreads, fruit slices and dairy free spread
    • Lentil and vegetable pie with sweet potato topping
    • Creamy coconut rice pudding
    • Homemade herb cakes with cherry tomatoes and dairy free cheese
    • Roasted butternut squash, garlic and rosemary soup
    Thursday
    • Oat milk, choice of cereals, sugar free spreads, toast and dried fruits
    • Oat milk, crackers, vegemite, fruit slices and dairy free spread
    • Vegetable and bean chilli with basmati rice
    • Dairy free yoghurt with seasonal fruit dippers
    • Roasted chickpeas, olives, homemade gram flour socca bread and dairy free dip
    • Tomato and basil soup with dipping muffins
    Friday
    • Oat milk, choice of cereals, sugar free spreads, toast and dried fruits
    • Oat milk, melba toasts, vegemite, fruit slices and dairy free spread
    • Courgette, butternut squash and lentil spaghetti bolognese
    • Maple and cinnamon popping corn with fruit slices
    • Homemade avocado dip with homemade bread
    • Vegetable tikka masala with basmati rice
  •  
    • Breakfast
    • AM Snack
    • Lunch
    • Pudding
    • PM Sanck
    • Dinner
    Monday
    • Choice of cereals, sugar-free spreads, toast and dried fruits
    • Oat milk, wholemeal muffins, vegemite, fruit slices and dairy free spread
    • Thai green vegetable curry with brown rice noodles
    • Berry sorbet
    • Homemade bread, roasted beetroot hummus and cucumber slices
    • Tomato and courgette pasta bake
    Tuesday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, crackers, fruit slices, vegemite and dairy free spread
    • Vegetable casserole with mashed potatoes
    • Creamy coconut rice pudding
    • Homemade avocado dip with breadsticks and cherry tomatoes
    • Carrot and lentil soup with homemade bread
    Wednesday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, teacakes, sliced fruit and dairy free spread
    • Moroccan vegetable tagine with basmati rice
    • Vanilla dairy free yoghurt with chopped fruit
    • Homemade roasted garlic and butterbean dip with cucumber slices and homemade bread
    • Veggie sweet potato patties with homemade beans
    Thursday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, crumpets, fruit slices and dairy free spread
    • Lentil and vegetable cottage pie with sweet potato topping
    • Melon and Pineapple slices
    • Allergen free homemade hummus with olives, cucumber slices and crackers
    • Ratatouille with couscous
    Friday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, oatcakes, vegemite, fruit slices and dairy free spread
    • Roasted vegetable pasta bake
    • Frozen Banana ice cream
    • Homemade smokey aubergine dip with carrot sticks and crackers
    • Homemade vegan pizza with potato wedges
  •  
    • Breakfast
    • AM Snack
    • Lunch
    • Pudding
    • PM Sanck
    • Dinner
    Monday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, teacakes, fruit clices and dairy free spread
    • Cauliflower, potato, spinach and chickpea tikka masala with basmati rice

    • Melon and pineapple slices
    • Homemade pear and canellini bean dip with red pepper slices and homemade bread
    • Roast pepper and seasonal vegetable macaroni
    Tuesday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, crispbreads, vegemite, fruit slices and dairy free spread
    • Roasted mediterranean vegetable pasta bake
    • Frozen bananas and berries
    • Homemade allergen free hummus with breadsticks and cherry tomatoes
    • Leek and potato soup with homemade bread
    Wednesday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, oatcakes, vegemite, fruit slices and dairy free spread
    • North African stew with mashed potato
    • Stewed seasonal fruit with dairy free yoghurt
    • Roasted garlic, cumin and sweet potato dip with homemade bread
    • Roasted vegetable and tomato spaghetti
    Thursday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, crumpets, fruit slices and dairy free spreads
    • Coconut squash and lentil curry with basmati rice
    • Fruit salad
    • Oatcakes with herby dairy free cheese spread and cucumber slices
    • Sweet potato falafel with pittas and homemade sesame free hummus
    Friday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, wholemeal muffins, fruit slices and dairy free spread
    • Vegan pizza with potato wedges
    • Vegan fruit jelly
    • Green goddess basil and roasted garlic hummus with carrot battons and crispbreads
    • Roasted squash and carrot soup with homemade bread
  •  
    • Breakfast
    • AM Snack
    • Lunch
    • Pudding
    • PM Sanck
    • Dinner
    Monday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, melba toasts, fruit slices and dairy free spread
    • Vegetable Ratatouille with fussili pasta
    • Fruit chunks
    • Homemade beetroot hummus, homemade schones and cucumber sticks
    • Potato swede and celariac bake with homemade baked beans
    Tuesday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, crispbreads, vegemite, fruit slices and diary free spreads
    • Winter vegetable hotpot with sweet potato mash
    • Stewed seasonal fruit crumble
    • Homemade roasted garlic and canalini bean dip, cherry tomatoes and crackers
    • Carrot and lentil soup with homemade bread
    Wednesday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, oatcakes, vegemite, dairy free cream cheese and fruit slices
    • Cauliflower, spinach and chickpea korma with basmati rice
    • Berry sorbet
    • Homemade avocado dip with carrrot sticks and homemade gram flour socca bread
    • Sweetcorn and Courgette frittas with roasted garlic and rosemary potatoes
    Thursday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, crackers, dairy free cream cheese, fruit slices and dairy free spread
    • Homemade veggie spaghetti
    • Fruit salad
    • Oatcakes with herby cheese spread, cucumber slices
    • Creamy Thai sweet potato and coconut soup with homemade bread
    Friday
    • Choice of cereals, sugar-free spreads, toast and dried fruit
    • Oat milk, rice cakes, vegemite, fruit slices and dairy free spreads
    • Coconut and vegetable curry noodle bowl
    • Semolina with homemade fruit compote
    • Homemade bread with olives, vegetable batons and dairy free spread
    • Homemade basil pesto and tomato pasta

Week 1

Week 2

Week 3

Week 4

Food is really something to write home about here at Young Friends as we prioritize the nutritional benefit of home-style meals made on site by our three chefs. The kitchen is located off of the Baboon (2yr old) room, so the children enjoy the added benefit of the fresh aroma of food and watching the chefs prepare it. We avoid added sugar and provide the children with healthy options of snacks and puddings.

We believe in creating a love for healthy food; and we strongly believe it is up to us to help develop these tastes from day one. Because of this every single meal that we serve fresh and healthy – whether this be a snack or main meal.

We are very proud of having our very own and experienced chef, Gillian and her partner in crime Kelly. Gillian is the mother of the owner, Louise and has many years experience cooking for children. Kelly and Gillian fashion a different three week cycle menu that changes every season. All recipes are delicious and each menu is derived from recipes that are favourites with the children. If it doesn’t work they change it.

We use our own knowledge combined with advice and literature from the ‘Healthy Early Years’ team to ensure that each day has a balance of 3-5 bread/cereal/potatoes, 5 portions of fruit and veg, 2-3 portions of meat, fish and vegetarian alternatives and 3 portions of dairy. Our snacks are also detailed in our 3 week rotating cycle so that all of our team, who prepare the snacks, know exactly what amount to give to each child.

Our meals are given in accurate child portions to encourage self-monitoring of appropriate appetites for each stage of development (of course this slightly varies according to the size of the child). Also so that children with smaller appetites don’t get frightened by too much food on their plate. The first portion is measured out but there is plenty of food so they can have as many portions as they wish.

Drinks are milk and water so as to take care of the children’s teeth and we do not serve any sweet spreads such as jam or honey. We feel this is down to you, the families to decide whether or not to give to your children, not us.

At snack time our children get a fantastic array of fresh fruit and vegetables and healthy carbohydrates and spreads from all areas of the world. We encourage their taste buds to grow and be as adventurous as possible.

Please take a look at our current 3 week menu cycle on this site to see what delicious food the lucky children are eating now.

A full day (8-6) at Young Friends includes the following:

  • BREAKFAST – Breakfast is served between 8 and 8.30 and includes whole grain cereals such as Shreddies and Weetabix and a selection of fruit.
  • SNACKS – Children enjoy two snack times in the day; one at 10 and the other at 3. Morning snack consists of fruit and vegetable options and a light carbohydrate such as melba toast. Afternoon snack also consists of fruit and vegetable options along with a heavier carbohydrate such as crumpets. Snacks may also include dip and spread options such as butter, tuna pate, and tzatziki.
  • LUNCH – Our hot lunches are prepared on site by our chefs with as much fresh, natural ingredients as possible. We try to incorporate various cultural foods as we rotate our menus so children enjoy meals such as Thai green curry, chicken casserole, and turkey pasticcio. Lunches are served at 12 and we cater to all dietary requirements. At Christmas, all groups enjoy a roast lunch. Lunches are followed by pudding, which usually consists of fruit, i.e. fruit salad, yogurt and berries, etc.
  • AFTERNOON TEA – Afternoon teas are small hot meals such as homemade pizza and pesto pasta, and prepared by food safety certified team members. These are served at 4.45.

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