Our catering team have devised our approach to food and infant nutrition in line with the guidance set out by the British Nutritional Foundation with specific reference to the Government's Eatwell Guide on delivering a healthy, balanced diet for infants, toddlers and preschoolers.
We take the health and safety of your children very seriously, which is why we use management systems to secure weekly reports on children's attendance and their dietary and allergy needs, direct to our in-house catering teams. All of our chefs are qualified in the culinary arts, have advanced food hygiene training and follow the procedures outlined in the Safer Food Better Business guidance from the Food Standards Agency, so you can rest assured, your children's nutrition is in the best possible hands
We strive to take parenting struggles away to make weaning processes easier and recognise that there isn’t one size fits all. Nursery staff create a partnership with families to ensure the baby’s nutritional needs are met.
Toddlers
Toddlers are provided with high-quality nutrition meeting standards set out by the UK Eatwell guide. Meals provide toddlers with a variety of foods and flavorus from our multicultural meal plans.
Preschoolers
Hatching Dragons understands that as children grow nutrition demands increase. At mealtimes the nursery provides increasingly more food to support maintenance and growth of older children.
Our Seasonal Menus
Spring Menu
Our Spring menu plan is influenced by the Arctic and polar regions, China, East Asia, France, Spain, Italy, and the southern Mediterranean.
Summer Menu
Our Spring menu plan is influenced by Arctic and polar regions, China, East Asia, France, Spain, Italy, and the southern Mediterranean.
Autumn/ Winter Menus
Our Autumn/Winter menu plan is influenced by the Middle East, South, Central and North America, Northern Europe, and the UK.
Chef Param started cooking at the age of 19 in his own restaurant. As time went by he moved to the UK for overseas study while continuing his cooking profession. Chef Param worked with several companies like Mitchells and Butlers alongside professional chefs from different countries. Which helped him to develop an interest and passion for different cuisines from various regions. Chef Param has experience with Indian, Japanese, Italian cuisines and other continental foods while having a different style of cooking such as baking, roasting, broiling, sautéing, and grilling. Some of Chef Param's qualifications are an MBA with 4 years of professional experience in kitchens. Including training in food safety and hygiene level 2, health and safety, food allergy and intolerance training, manual handling, and fire safety
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