Meals
We use a four weekly menu, which changes seasonally. Meals are made freshly each day at the nursery and are balanced and nutritious. Toybox was awarded the Cardiff Healthy Eating Option Award in October this year.
Please see an example of our four weekly menu below:
Week One
Monday
Lunch: Spaghetti Bolognaise with fresh fruit.
Tea: Cheese and onion flan with orange yoghurt.
Tuesday
Lunch: Sausages with onion gravy and herby vegetables followed by fresh fruit.
Tea: Sandwiches and home made jam tarts.
Wednesday
Lunch: Home made vegetable soup with wholemeal rolls and fresh fruit slices.
Tea: BBQ beans and toasted fingers with cake and custard.
Thursday
Lunch: Creamy Turkey Korma with basmati and wholemeal rice followed by fresh fruit.
Tea: Sandwiches with jelly and ice-cream.
Friday
Lunch: Cod and tomato gratinee and fresh fruit.
Tea: Cheese on toast with home made shortbread and milkshake.
Week Two
Monday
Lunch: Vegetable pasta medley with fresh fruit.
Tea: Sandwiches with apple pie and cream.
Tuesday
Lunch: Cheese and potato pie and baked beans followed by lime jelly and custard.
Tea: Chicken and ham pate on toast with fresh fruit.
Wednesday
Lunch: Roast Chicken with seasonal vegetables and fresh fruit.
Tea: Slices of cheese and tomato pizza followed by angel delight.
Thursday
Lunch: Fish Pie with hedgehog roasts followed by fresh fruit.
Tea: Wedges of cheese with crackers and apple followed by victoria sponge.
Friday
Lunch: Home made lamb burgers in wholemeal rolls with oven chips and ice-lollies made with fresh fruit juice.
Tea: Egg salad and fresh fruit.
Week Three
Monday
Lunch: Sweet and sour chicken with rice and fresh fruit.
Tea: Sandwiches and pineapple upside down cake.
Tuesday
Lunch: Vegetable crumble and banana yoghurt.
Tea: Hot dogs with onions and fresh fruit.
Wednesday
Lunch: Home made vegetable soup with wholemeal rolls followed by fresh fruit slices.
Tea: BBQ beans and toasted fingers with cake and custard.
Thursday
Lunch: Chicken stew with crusty french stick and oaty biscuits.
Tea: Sandwiches and fresh fruit.
Friday
Lunch: Fishcakes with potato wedges and spaghetti hoops and ice-cream sodas.
Tea: Baked beans on toast and fresh fruit.
Week Four
Monday
Lunch: Meatballs and pasta shells in a tomato and herb sauce followed by fresh fruit.
Tea: Tuna in a light mayo with pitta bread and cake and custard.
Tuesday
Lunch: Turkey loaf with onion gravy and mashed potato with jelly and ice-cream.
Tea: Spahetti on toast with fresh fruit.
Wednesday
Lunch: Cheese, spinach and potato layer and fresh fruit.
Tea: Ploughman's tea and trifle.
Thursday
Lunch: Spanish mince with potato wedges and swiss roll.
Tea: Sandwiches and fresh fruit.
Friday
Lunch: Mushroom and fish kedgeree and melon boats.
Tea: Cheese and crackers with fresh fruit.
Vegetarian alternatives are always available. Milk and diluted fruit juice are offered as drinks, with cool fresh water always available.