The judges were impressed by the welcoming and relaxed family feel of, not just the dining area, but the whole nursery. Meal and snack times are social occasions where the children sit in small groups with their key people. Staff encourage children to eat different foods and encourage their independence.
Co-owner and trained chef Janis Crutch is assisted by two on-site cooks and devises a new menu every week. Meals include a variety of dishes from around the globe, made from scratch each day with fresh, organic ingredients. Janis takes time to source healthier ingredients, while ensuring the food is appealing. For instance, she uses wholemeal couscous and has found a sugar alternative called agar nectar which is slightly lower in sugar by weight compared to sugar and also has a lower GI.
Register now to continue reading
Thank you for visiting Nursery World and making use of our archive of more than 35,000 expert features, subject guides, case studies and policy updates. Why not register today and enjoy the following great benefits:
What's included
-
Free access to 4 subscriber-only articles per month
-
Unlimited access to news and opinion
-
Email newsletter providing activity ideas, best practice and breaking news
Already have an account? Sign in here
