A healthy diet and educating children about food and its production andpreparation was an important consideration when David and Jane Harrisonopened Red Hen Day Nursery five years ago.
Initially, Jane cooked all the meals but then other aspects of thenursery began to take up too much time; she now employs two cooks, aswell as her daughter, Lucy, who has completed a cookery course atEdinburgh School of Food and Wine.
Jane says, 'Red Hen believes that children benefit from knowing wheretheir food comes from if they are to build the skills necessary to makean informed choice about a healthy diet in the future. To this end, thesetting makes full use of its location on the proprietors' working farm,to which the children have regular supervised access to learn aboutfood, farming and nature. This also has the added benefit of providing arich source of learning opportunities in the Early Years FoundationStage.'
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