All meals are prepared daily by our dedicated cook, Pip, using only fresh ingredients. We take our children's nutritional needs very seriously. The nursery menu's are low in fat, contain no additional salt or sugar and are nutritional and tasty. The children have access to a snack bar which consists of fresh fruit, salad, milk and water throughout the day.


We cater for vegetarians and children with special dietary requirements.


We can provide breakfast for your child if required with a choice of Weetabix, Cornflakes or Toast.


Week 1

Day Lunch & Dessert Tea
Monday Oven baked sausages, waffles and baked beans.
Fruit yoghurt.
Toasted fruit loaf.
Tuesday Homemade lamb and vegetable moussaka.
Strawberry whip made with fresh milk.
A selection of freshly made cheese/meat/tuna sandwiches with a side salad.
Wednesday Fish cake served in a bread bun with a side salad.
Homemade lemon sponge and custard.
Baked beans on wholemeal toast.
Thursday Homemade Mexican chicken served with vegetable rice.
Ice cream and madarins.
Homemade pitta pizzas.
Friday Homemade spaghetti bolognaise served with garlic bread.
Homemade trifle.
A selection of freshly made cheese/meat/tuna sandwiches with a side salad.
Snack AM: Breadsticks, cheese, apple and carrot sticks.
Snack PM: Breadsticks, cheese, pear and carrot sticks.


Week 2

Day Lunch & Dessert Tea
Monday Homemade Chili con Carne served with Rice and Garlic bread.
Homemade apple and sultana sponge and custard.
Yoghurts pots with fresh fruit and oats.
Tuesday Homemade sausage casserole with fresh vegetables
Jelly and pears.
Spaghetti and Toast.
Wednesday Homemade beef lasagna.
Homemade jam sponge and custard.
A selection of freshly made cheese/meat/tuna sandwiches with a side salad.
Thursday Fish fingers, potato waffles and spaghetti.
Chocolate whip made with fresh milk.
Toasted fruit bread
Friday Homemade chicken and vegetable korma with rice and naan bread.
Homemade pineapple upside down cake and custard.
Beans on whole meal toast
Snack AM: Cream crackers, cheese, grapes and cucumber sticks.
Snack PM: Cream crackers, cheese, banana and cucumber sticks.


Week 3

Day Lunch & Dessert Tea
Monday Chicken burger served in a bread bun with a side salad.
Ice Cream and mandarins.
Spaghetti on toast.
Tuesday Meatballs in a tomato sauce, served with spaghetti pasta.
Homemade chocolate sponge and custard.
Freshly prepared yoghurt pots with fresh fruit and oats.
Wednesday Homemade cowboy casserole made with fresh vegetables.
Homemade trifle.
Fresh meat/cheese/vegetarian wraps served with a side salad.
Thursday Homemade penne gratinata.
Homemade lemon sponge and custard.
Baked beans on whole meal toast.
Friday Vegetable fingers served with potato waffles and spaghetti.
Strawberry whip made with fresh milk.
A selection of freshly made cheese/meat/tuna sandwiches with a side salad.
Snack AM: Rice cake, cheese, pineapple and carrot sticks.
Snack PM: Rice cakes, cheese, apple and carrot sticks.


Week 4

Day Lunch & Dessert Tea
Monday Homemade spaghetti bolognaise served with garlic bread.
Homemade pineapple upside down cake and custard.
Beans on whole meal toast.
Tuesday Fish fingers served with potato waffles and spaghetti.
Fruit yoghurt.
A selection of freshly made cheese/meat/tuna sandwiches with a side salad.
Wednesday Homemade chicken and vegetable korma and rice with naan bread.
Ice cream and pears.
Toasted Fruit Loaf.
Thursday Homemade sausage and vegetable casserole.
Homemade Trifle.
A selection of freshly made cheese/meat/tuna sandwiches with a side salad.
Friday Homemade vegetable lasagna.
Homemade jam sponge and custard.
Fresh meat/cheese/vegetarian wraps served with a side salad.
Snack AM: Cheese/ham thins. Cheese, melon and cucumber sticks.
Snack PM: Cheese/ham thins, cheese, orange and cucumber sticks.



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