Menus & Nutrition

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Please see our 5 week rotating menu below: 

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Week 1 

Week 2

Week 3

Week 4

Week 5

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At Scallywags Nursery, we are proud to provide freshly prepared, nutritious well-balanced meals and snacks to promote healthy attitudes and a healthy lifestyle for growing and developing minds and bodies, in line with new EYFS statutory framework nutritional standards and the governments 'Eat Better, Start Better' campaign.

 

All menus are prepared on site by our in-house chefs, who freshly prepare two meals a day (lunch and tea) in our fully equipped on-site kitchen. We are proud to uphold a yearly hygiene rating of '5 - Very Good'.

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We aim to provide children with their ‘5 a day’ when attending for a full day at nursery and aim to use fresh local produce where possible. Fresh drinking water and milk are always available throughout the day for healthy teeth and gums.

 

All meal and snack times are treated as positive experiences for children. Children are encouraged to enjoy meals and snacks and they are treated as social occasions with their peers and teachers. We promote good table manners and children are encouraged to use their utensils where possible and appropriate. 

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What we do to promote healthy and hygienic mealtimes:

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• Ensure all children wash their hands before meals and snacks, pictures relating to healthy hand washing is on display near to all wash basins

• Sit with the children at the table at mealtimes and eat along with the group to be good role models.

• Staff prompt children in exhibiting good manners at the table, encouraging them to say “please” and “thank you”, and initiate conversations about the food the children are trying.

• Encourage the children to make their own choices by serving up their own lunch, feeding themselves and pouring their own drinks. 

• The areas children eat, are clean and bright - all tables are cleaned before and after every meal with disinfectant and children are sat in seats inline with their age and development

• Children, if they are slow eaters, are never rushed to finish their meal and children are discouraged from over filling their mouths and given plenty of time to eat slowly. 

• Take portion sizes into account regarding each individual child’s needs.

• Provide access to, and offer frequently, fresh drinking water for all of the children throughout the course of the day. 

• Provide Cow's milk or Oat drink (for those with lactose intolerance) to children alongside their daily meals

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The Nursery Manager has completed her training on providing healthy and nutritious meals and snacks, and used guidelines from this training to compile our five-week menus. The menu complies with the guidelines on providing a balance of starchy foods, protein, dairy and fruit and vegetables. 

 

All of our meals meet and exceed the government’s compulsory minimum nutritional requirements such as:

• A balanced diet with a lot of varied meals

• Plenty of fresh fruit and vegetables

• Minimal use of salt and sugar within our meals

• Plenty of food high in calcium and iron

• Provide a diverse menu to develop children’s tastes

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In planning the menu, we take account of individual dietary needs and aim to provide both a nutritious and varied range of meals and snacks to meet the dietary needs of all our children. We are more than happy to cater for all different dietary requirements, so don't hesitate to discuss these with us. Our delicious menu is updated twice a year, but reviewed continuously throughout, and runs on a rolling 5-week program to reflect varying tastes, cultural variations and diversity. We are proud to go above and beyond government requirements, to make sure your little one is receiving the best nutrition possible while at Scallywags. 

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For breakfast, after school and holiday club children, menus are planned in line with nursery to ensure children get a balance of tasty dishes during their time with us. 

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Nursery provides three meals and two snacks in between them. 

Meal timings are as follows;​

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·       Breakfast is served between 7.30am and 9.00am, to ensure that everyone has time to have a breakfast.

·       Morning snack is at 10.30am

·       Lunch -12.00pm

·       Afternoon snack is at 2.00pm

·       Dinner -3.45pm

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All meals and snacks are included in the fees paid for by parents. We encourage all comments and suggestions from Parents/Carers with meal ideas and feedback. Staff will provide feedback to parents regarding how children have eaten throughout the day through feedback sheets or verbal accounts (age dependant) at the end of each child's day. 

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Stated in our attached healthy eating partnership, we know many families like to celebrate occasions such as your child’s birthday or other events by bringing in cake or sweets to the nursery to share with peers. Going forward we politely ask that Parents and Carers refrain from bringing in items such as cakes and sugary treats and instead please bring along stickers, colouring pencils or other non-food based items.

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We thank you for supporting our healthy eating campaign!

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Click Here for Public Health England Guidance:

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​Click Here for Our Updated Ethos and Parent Partnership: 

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​Click Here for Our In-depth Health and Hygiene Policy:

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Allergy, Intolerance, Feeding & Safe Eating

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Please see below our in-depth management of allergies, intolerance, feeding and safe eating policy, please do not hesitate to get into contact with the nurseries should you have any further questions.  

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Managing Allergies and Food Intolerances

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A. Identification and Risk Management

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• Upon enrolment, all parents/guardians are required to complete a Health and Dietary Requirements Form including:

  • Known allergies (e.g., nuts, dairy, eggs, wheat, shellfish)

  • Food intolerances (e.g., lactose, gluten)

  • Cultural or religious dietary restrictions

• This information is:

  • Shared with all relevant staff

  • Displayed clearly (with consent) in kitchen prep areas and in each classroom

  • Included in the child’s personal care plan

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B. Preventative Measures

 

• Meals and snacks are prepared separately for children with allergies or intolerances

• Colour-coded plates (purple) or labels are used to prevent mix-ups

• Strict handwashing and sanitising protocols are in place before and after food handling

• Staff ensure:

  • No cross-contamination during food storage, prep, or serving

  • No food sharing between children

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C. Symptoms and Emergency Response

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• Symptoms to watch for:

  • Mild: rash, itchy eyes, sneezing, tummy upset

  • Moderate: swelling (lips, face), vomiting, diarrhoea

  • Severe (anaphylaxis): difficulty breathing, wheezing, confusion, pale or blue skin

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• Treatment Procedures:

  • Immediate administration of prescribed medication (e.g., antihistamines, adrenaline auto-injector)

  • Call emergency services if symptoms escalate

  • One staff member remains with the child; other contacts parents/carers

  • Document and review the incident with parents and healthcare professionals

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Feeding, Weaning & Introducing Solids

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A. Collaborative Approach with Parents

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• Parents are regularly consulted about:

  • Current feeding routines

  • Weaning progress and readiness signs

  • Preferences for baby-led or spoon-fed weaning

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• We maintain a Food Introduction Log for each child to record:

  • New foods offered

  • Portion size

  • Child’s reaction or tolerance

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• Changes to diet or allergies are updated in care plans immediately

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B. Individualised Feeding Plans

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• No assumptions are made based on a child's age alone

• Feeding routines reflect the child’s unique pace and readiness, not a pre-set schedule

• Infants may remain on milk/formula until weaning is developmentally appropriate

 

C. Weaning Process Support

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• Stage 1: Smooth purées (single ingredients, e.g., carrots, apples)

• Stage 2: Mashed/soft lump textures, mixed flavours

• Stage 3: Soft finger foods and family-style meals, safely prepared

• Staff encourage:

  • Self-feeding to develop coordination

  • Tasting a variety of flavours and textures

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Safe Eating and Choking Prevention

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A. Food Preparation Standards

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• Staff prepare food with choking risks in mind:

  • Foods similar to grapes, cherry tomatoes, and sausages are sliced lengthwise and quartered

  • Hard fruits and vegetables are steamed or grated

  • No whole nuts or hard sweets are allowed

• Portion sizes are small and manageable for the child's developmental stage

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B. Feeding Environment

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• Babies are always fed upright in a secured high chair

• Toddlers and older children sit at child-sized tables with safe chairs

• Designated eating spaces are:

  • Calm and quiet (no toys or screens)

  • Equipped with proper seating and hygiene facilities

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C. Supervision Protocols

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• Children are always within sight and hearing of staff when eating

• Staff:

  • Face the children while eating

  • Watch for silent signs of choking (open mouth, wide eyes, no sound)

  • Never leave a child unattended during meals

• One adult is assigned as the “eating safety monitor” during each mealtime

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D. Choking Incident Procedure

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• Immediate response includes:

  • Follow paediatric first aid steps (back blows, chest thrusts if necessary)

  • Call emergency services if needed

  • Inform parents promptly

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• All incidents are:

  • Recorded in the Choking Incident Log

  • Reviewed by the nursery manager

  • Evaluated for any necessary policy changes

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Staff Training and Accountability

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• All nursery staff:

  • Complete training in paediatric first aid, food safety, and anaphylaxis management

  • Attend refresher courses annually

  • Understand each child’s dietary care plan and emergency protocol

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• Key staff are designated for:

  • Preparing special diets

  • Monitoring food hygiene

  • Supporting children through weaning phases

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Monitoring, Communication & Review

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• Parents receive daily updates on meals, new foods tried, and any concerns

• Allergy/intolerance plans are reviewed termly or when changes occur

• This policy is reviewed annually and updated in line with:

  • NHS guidelines

  • Local authority and Ofsted regulations

  • Parent and staff feedback