A NURSERY group has launched a new seasonal menu created by chefs.
Partou, which runs Little Manor Day Nursery in Runcorn and Willowdene Day Nursery in Widnes, introduced the autumn and winter menus to offer 'comforting, nourishing meals' for children during the colder months, supporting both their growth and enjoyment of food.
The dishes are served on a three-week rotation and are developed by in-house chefs through the company’s Chefs Academy programme.
Paul Egan, safety officer at Partou, said: "We're excited to share our new autumn/winter menus which feature a variety of delicious dishes which enable children to explore new tastes, textures and flavours in a positive and encouraging environment.
"Our recipe competition attracted more than 50 entries from Partou team members and added a fun and competitive element to the process.
"Children can look forward to a range of wholesome meals featuring wholegrains, protein, dairy foods, and plenty of fruit and vegetables.
"Alternative dishes for children with specific dietary preferences or requirements will also be available, including vegetarian options, together with a weaning menu."
The menus have been reviewed by early years registered nutritionist Laura Matthews to ensure they meet the latest Department for Education nutrition guidelines.
They also include winning dishes from a nationwide recipe competition open to staff at Partou’s 100-plus nurseries across the UK.
On Wednesdays, children will enjoy these winning recipes as part of the lunch menu.
In week one, the featured dish is a fajita bake with pineapple delight for dessert, created by Hira Mukhtar of Partou Ashmoor Day Nursery and Pre-school in Shipley.
Week two offers a chicken and vegetable jambalaya bake by Dominika Bogdanska from Partou Fernbank in Fulwood, with other options including beef or mixed vegetable lasagne and chicken or chickpea garden fingers.
Desserts on offer include banana, avocado and date cookies.
Week three’s winner is a vegetarian sausage and mash with peas, sweetcorn, and reduced-salt gravy, followed by apple crumble and Greek yoghurt.
This dish was created by Danielle Sutton from Partou Little Darlings in Stockport.
Kirsty Jackson, co-managing director at Partou, said: "Congratulations to Paul and everyone at the Partou Chefs Academy for working so hard to produce such impressive autumn/winter menus.
"Once again, they have produced an array of healthy and nourishing dishes incorporating different textures and flavours to excite young palates.
"We are fortunate to have such a talented group of chefs at Partou settings across the country."
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