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.
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