Nursery Menu

Our menu is sustainably sourced and carefully planned to ensure that all children are receiving the currently recommended nutritional daily balance.
This menu is currently on trial and is subject to change. You will be notified of all changes.

  •  
    • Breakfast
    • AM Snack
    • Lunch
    • Pudding
    • PM Sanck
    • Dinner
    Monday
    • Cereal, blueberries and orange juice
    • Crackers with vegemite, with salad sticks and homemade hummus dip
    • Homemade vegetable chilli and rice
    • Natural yoghurt with homemade fruit puree
    • Homemade Cheesy vegetable muffins and grapes
    • Chicken and vegetable puff pastry pie with a vegetable side
    Tuesday
    • Sugar free strawberry fruit spread on wholemeal toast with bananas and a cup of milk
    • Bread sticks with homemade thousand island dip, olives and salad sticks
    • Chicken tagliatelle carbonara
    • Fresh fruit salad
    • Bananas on wholemeal toast
    • Potato wedges and mixed bean chilli
    Wednesday
    • Ready brek with honey, pear and orange juice
    • Oatcakes with cream cheese, melon and cucumber
    • Beany vegetable curry with lentil rice
    • Apple and cinnamon semolina
    • Wholemeal pitta bread dippers with homemade red pepper hummus
    • Bubble and squeak and eggs
    Thursday
    • Crumpets with butter, bananas and orange segment with a cup of milk
    • Melba toast with homemade tuna pate, tomatoes and cucumber
    • Turkey pasticcio
    • Homemade pineapple cake
    • Homemade tortilla chips with homemade salsa and homemade guacamole dip
    • Creamy vegetable and potato bake
    Friday
    • Ready brek with honey. Apple slices and orange juice
    • Breadsticks with homemade hummus dip, chunks of cheese, pineapple fingers and olives
    • Fish pie and broccoli
    • Melon medley
    • Malt loaf, banana and cucumber sticks
    • Stuffed peppers and couscous
  •  
    • Breakfast
    • AM Snack
    • Lunch
    • Pudding
    • PM Sanck
    • Dinner
    Monday
    • Ready brek with honey, apple slices and orange juice
    • Crackers with vegemite, peppers and olives
    • Macaroni cheese and peas
    • Fresh fruit salad
    • Homemade tortilla chips with a garlic and red lentil hummus dip
    • Moroccan chicken and cous cous
    Tuesday
    • Cereal with grapes and orange juice
    • Oatcakes with homemade garlic and herb cheesy spread and carrot batons
    • Tomato tuna risottos
    • Homemade banana bread
    • Mini egg sandwiches and cucumber sticks
    • Broccoli and cauliflower cheesy bake
    Wednesday
    • Cereal with fruit and juice
    • Breadsticks with roasted veg hummus and carrot sticks
    • Roast chicken dinner with roast potatoes, peas and carrot and swede mash
    • Oaty fruit crumble with natural yoghurt
    • Cheese chunks
      Vegetable sticks and olives
    • Homemade soup and dippers
    Thursday
    • Wholemeal toast, sugar free fruit spread, pears and a glass of milk
    • Corn thins with butter, melon and cucumber
    • Vegetable lasagne
    • Banana and cinnamon rice pudding
    • Melba toast with homemade tuna pate and tomatoes
    • Spanish omelette
    Friday
    • Wholemeal muffins with butter and honey, fruit and a cup of milk
    • Breadsticks and cucumber sticks with a Philadelphia and sweet chilli dip
    • Smoked haddock kedgeree
    • Creamy blueberry yoghurt
    • Homemade corn bread and grapes
    • Cheesy potatoes wedges with sweetcorn and peppers
  •  
    • Breakfast
    • AM Snack
    • Lunch
    • Pudding
    • PM Sanck
    • Dinner
    Monday
    • Choice of cereal with fruit and orange juice
    • Crackers and butter with grapes and cucumber
    • Tuna pasta bake
    • Fresh fruit salad
    • Malt loaf pineapple and carrot sticks
    • Homemade vegetable soup with wholemeal dippers
    Tuesday
    • Cereal with orange segments and banana
    • Oatcakes with vegemite and salad sticks
    • Spaghetti and turkey meatballs
    • Vanilla and raison semolina
    • Homemade cheesy vegetable bread and melon
    • Homemade baked bean and vegetable pie with a cheesy mash topping
    Wednesday
    • Wholemeal toast with sugar free fruit spread, with pear slices and a cup of milk
    • Melba toast with tuna pate and tomatoes
    • Vegetable risotto
    • Homemade pear sponge
    • Banana on wholemeal toast
    • Homemade chicken nugget with baby potatoes and sweetcorn
    Thursday
    • Crumpets with butter, bananas and a cup of milk
    • Breadsticks with cream cheese and sweet chilli dip and carrot sticks
    • Thai chicken curry
    • Homemade fruity flapjacks
    • Wholemeal pitta break with homemade tzatziki dip and peppers
    • Cheesy potato bake
    Friday
    • Cereal with fruit and orange juice
    • Crackers with cheese and tomatoes
    • Homemade fish goujons with mash potato and pease
    • Natural yogurt with homemade fruit puree
    • Homemade cheesy muffins and carrot sticks
    • Vegetable pasta bake
  •  
    • Breakfast
    • AM Snack
    • Lunch
    • Pudding
    • PM Sanck
    • Dinner
    Monday
    • Choice of cereal with fruit and orange juice
    • Crackers with vegemite, carrot batons and apple slices
    • Spaghetti with tuna bolognese
    • Creamy rice pudding and honey
    • Homemade flatbread with homemade bean dip and salad sticks
    • Roast dinner seasonal vegetables
    Tuesday
    • Crumpets with butter and banana slices with a cup of milk
    • Oat cakes with cream cheese and peppers
    • Roasted vegetable bake with egg topping
    • Fresh fruit salad
    • Homemade corn thins with homemade tuna and sweetcorn paste
    • Salmon and crème fraiche pasta
    Wednesday
    • Choice of cereal with fruit and orange juice
    • Melba toast with homemade tuna pate and cucumber
    • Chicken Casserole with rice
    • Yoghurt and homemade berry compote
    • Homemade flapjacks and grapes
    • Homemade seasonal vegetable soup with dippers
    Thursday
    • Wholemeal toast with sugar free fruit spread, blueberries and a cup of milk
    • Natural yoghurt and banana
    • Homemade pesto pasta with roasted vegetables and homemade garlic bread
    • Homemade carrot cake
    • Mini local cheeseboard
    • Pork ball casserole
    Friday
    • Ready brek with honey, apple slices and orange juice
    • Breadsticks with homemade hummus and tomatoes
    • Homemade tuna fish cakes with new potatoes and homemade baked beans
    • Bananas and homemade custard
    • Wholemeal pitta slices with homemade tzatziki and peppers
    • Homemade vegetable pizza

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.

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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