A:
Brue Farm, Lovington,
Castle Cary BA7 7PP

This Weeks Menu

Menu for WC 8 October, 2018

 

Monday

Tuesday

Wednesday

Thursday

Friday


Breakfast


Cereal, toast and porridge(d,g)


Cereal, toast and porridge(d,g)


Cereal, toast and porridge(d,g)


Cereal, toast and porridge(d,g)


Cereal, toast and porridge(d,g)


Lunch


Cottage pie with broccoli


Greek yoghurt with berries

(g,d)


Roast chicken, roast potatoes and vegetables (d,g)


Fruit ice lollies (g)


Crispy fish goujons, boiled potatoes, broccoli and peas (fish,g)

Apple crumble with creme fraiche (d,g)


Sausages with mashed potatoes, baked beans and carrots

(metabisuphite, g)




Spaghetti carbonara with garlic bread


Chocolate Tiffin (g,egg,d)


Tea


Tomato soup with french bread/fresh fruit

(d,g)


Pasta twirls with green/red pesto/fresh fruit (g,d)




Toasted flatbreads with tuna and sweetcorn mix/cream cheese and ham/mozzarella with tomato/fresh fruit (g,fish,d)          


Homemade pizzza with toppings/veg sticks/dips/Natural yoghurt with honey(d,g)


Toasted ciabatta with cold meats, cheeses, veg sticks,dips/Natural greek yoghurt with honey (d,g)

Week 2

 
Legislation from the Food Standards Agency (FSA) in conjunction with DEFRA requires all food providers to inform customers what is in their food.  Please see list below of the 14 allergens which Brue Farm Day Nursery is required to declare when used as ingredients.
 
  • Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats

  • Crustaceans for example prawns, crabs, lobster, crayfish

  • Eggs

  • Fish

  • Peanuts

  • Soybeans

  • Milk

  • Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts

  • Celery (including celeriac)

  • Mustard

  • Sesame

  • Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit

  • Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta

  • Molluscs like clams, mussels, whelks, oysters, snails and squid