We have always placed a very high emphasis on using high-quality local products and are committed to supporting our local economy and giving something back.
Our cook, Angel Scott, is a whiz in the kitchen. She prepares meals from scratch using fresh meat from a local farmer, vegetables from a local supplier and fresh fish bought no sooner than the day before it is used. Our bread is from nearby bakers and our milk is delivered daily by a milkman who also brings fresh eggs and yoghurts.
The extra cost is well worth it when we see how the children and staff enjoy their meals. On the point of cost, if the meals are being eaten and there is virtually no waste, then I believe cost is irrelevant.
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
