Snapdragons is passionate about teaching children where their food comes from so they understand that it doesn't start life on a supermarket shelf.
The nursery's cook Rachel plays an important part in this by welcoming children into her kitchen where they can watch food being prepared for their meals and snacks, and lend a helping hand. Recently the children observed Rachel descale, fillet and carefully remove the bones from a whole fish.
Children also have the opportunity to visit farms and get involved in growing their own food. They particularly enjoy harvesting the fruit and vegetables they have grown in the nursery garden - which include sweetcorn, carrots, potatoes, courgettes, sweet potato, butternut squash, beetroot and strawberries - and shelling fresh peas and broad beans together around a shared table.
These activities help the children to understand the origins of food and support the EYFS curriculum.
Also in the nursery garden are flowers to attract butterflies and insects, and a pallet outside the kitchen which contains herbs and a 'cut and come again' salad box.
The nursery's award winning menus at Keynsham, one of eight settings operated by Snapdragons Nurseries, are accredited by the Soil Association and the Vegetarian Society, and offer children a good range of seasonal dishes, which are bright in colour and feature a variety of textures. This helps to introduce children to a wide range of food experiences at a young age.
Food is locally sourced and, where possible, organic produce is used.
The nursery in Keynsham takes great care in managing children's special diets by using a sticker system.
Staff cater for children who are vegetarian, lactose or glucose intolerant. One child at the nursery has Phenylketonuria (PKD), a condition in which a baby is born without the ability to break down an amino acid called phenylalanine, found in foods that contain protein.
Thanks to nursery cook Rachel's ability to quickly grasp the complexities of such a condition, this child is able to eat a similar diet to everyone else at the setting, which has helped the parents feel relaxed and comfortable about leaving their child there.
HIGHLY COMMENDED
Tootsies Private Day Nursery, Farnham, Surrey
Children at Tootsies enjoy freshly prepared meals made from scratch by the nursery's chef Tristian, who works tirelessly to successfully implement a positive food culture throughout the setting.
The talented chef makes his own sausages, patties and a variety of breads that he bakes at 4:30am every morning, which are clearly enjoyed by children and staff.
He also produces his own versions of childhood favourites without any nasties or additives - including baked beans, fish fingers and jammy dodgers - and makes sure any children with special diets are catered for.
Along with preparing creative meals, Tristian shares his enthusiasm and knowledge of cooking with parents by providing them with easy-to-follow recipes and taster menus. He also runs cookery classes for dads at the local children's centre.
FINALISTS
Hale Day Nursery, Elmscot group, Altrincham, Cheshire
Triangle House Day Nursery, Sowerby Bridge, West Yorkshire
CRITERION
Open to early years settings whose approach to and provision of nutritious food promotes children's health and well-being.
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