Meals and snacks...

All snacks, drinks, a hot two course lunch (morning session), and a light tea (afternoon session) are included in the fees.  

All meals (other than the hot lunch) and snacks are prepared in house by staff who have been trained in food hygiene.

Breakfast (if required) must be supplied by parents, as must all bottle feeds and formula.

All dietary requirements are catered for.

Here is a sample menu for a week (this sample menu does not include any dietary substitutes):

We work with the British Nutrition Foundation to ensure we provide all children with the required nutrients to keep them fit and healthy.  We use the '5532-a-day Perfect Portions for Little Tums' to help with portion sizes and to make sure all children are getting a well-rounded diet:

For the full guidance, please click on the link:

Nursery Meals by Alex...

Our hot meal at lunch is supplied each day by 'Nursery Meals by Alex'. The children love the variety of food she provides and they are encouraged to try new foods on a daily basis. 

Here are recipes for two of the children's (and adult's!) favourite meals:



250grs thinly diced/sliced onion or celery

3 cloves garlic

2x tomato finely chopped or dessert spoon of tomato paste

1x tin chickpeas

1kg diced shoulder lamb

1 teaspoon oregano, 3x bay leaves, pinch of paprika, Persian saffron, cumin, cinnamon

1 pt vegetable stock or meat stock

200grs finely sliced Carrots

1 aubergine diced



Slow cook onions or celery or mixture of both for about 10 mins in little vegetable or olive oil with oregano, pinch of salt, bay leaves until onions are really soft. This will bring out the sweetness of the onion .

Add tomatoes with or without skin, paprika, and half the garlic. Cook until tomatoes are soft, for about 5 minutes at very low heat, then add lamb mixing well to ensure lamb absorbs the taste of the onions . Cover and cook for approximately 1 ½ hours until very tender, adding little stock at the time to ensure it doesn’t dry out. Then add, carrots, chickpeas, and add aubergine, saffron and left garlic at and cover with vegetable stock. Cook until carrots are soft for about 15 minutes. Serve with couscous.




2x small onions, finely chopped

3x cloves garlic, 3/4 bay leaves

2x teaspoon mild curry powder

Small handful of dried coconut

1x teaspoon turmeric powder

Pinch of cinnamon, pinch of cumin

Pinch of fresh chopped ginger or teaspoon of ground ginger

Teaspoon dried oregano or coriander or both

1x tin coconut milk

2x tin chick peas

1x large sweet potato small diced, about 250gr

150gr fresh or frozen spinach

Vegetable stock


Slow fry onions with little olive oil and bay leaves, pinch of salt, curry powder, cumin, oregano, turmeric and ginger for about 10 mins until soft and sweet. Add chickpeas, spinach, sweet potato, coconut, cinnamon, garlic and enough vegetable stock to cover. Bring to the boil for another 10 mins until potatoes are soft. Add coconut milk, bring back to boil and season to taste.

Add fresh chillies for a little heat for adults before serving.


Recipes by Alex De Freitas