Our Menus
Our menus are created carefully incorporating seasonal produce over a four week cycle so children are exposed to new foods, tastes and textures throughout the year. For many children nursery meals are their main daily source of nutrition and substance, therefore the quality of our ingredients is very important. Patrycja achieves this by working close with our suppliers to ensure we get the best produce from our local butcher and green grocers. She is constantly checking produce to support with new special diet alternatives, constantly trying and developing new recipes for the future.
Our nurseries are currently enjoying our delicious Spring/Summer Menu — thoughtfully crafted for the longer, warmer days. Highlights include Creamy Salmon with Buttered New Potatoes, Rainbow Pasta Salad, Korean-Style Turkey with Rice, and more fresh, seasonal favourites.
Explore a selection of our most popular recipes enjoyed by children across our nurseries.
Each recipe has been carefully reviewed to ensure it is nutritionally balanced, offering a variety of wholesome ingredients designed to spark children’s curiosity and expand their taste for different foods.
We understand that nutritious meals are essential to a child’s growth and development. That’s why many of our nurseries feature their own on-site Chef, who prepares fresh, high-quality meals every day.
*All our meals, snacks and drinks are included in our fees (only applicable for our standard fees and fees and funding packages)
Meet our Head Chef: Patrycja Kozak
I am Patrycja, Senior Chef at Hungry Caterpillars Day Nurseries. My base nursery is our Acton Park branch but my role allows me to move around the group supporting the catering team. I am on a mission to improve nutritional value of nursery food for children. I am very ambitious in my mission and have a wealth of experience spanning over 15 years. My own children are my biggest source of motivation that drives me to improve the quality of food in early year’s settings.
I have now taken on the role of lead Chef and I am responsible for menu planning, training the team of chef’s, supporting with inspections and paperwork and generally being on hand to advise on menus for particular dietary needs across the group.
