Food & Nutrition

At our nursery, we believe that good nutrition is the cornerstone of healthy growth, learning, and happiness. That’s why we’ve designed a pescatarian menu for our children, focusing on nutrient-dense foods that meet their needs without relying on meat. Inspired by guidelines like Eat Well, Start Well and backed by science, we prioritise balance, variety, and wholesome ingredients to give your child the best possible start.This page offers a deep dive into our ethos and methodology, along with the principles that shape every meal. It’s a window into how we nurture your child’s health, one bite at a time, and why we’re confident this approach sets them up for a lifetime of wellbeing.

Macronutrients and Micronutrients
Building Strong Bodies and Minds

When it comes to nutrition, children aged 0-5 have different needs than adults, and that’s why we’ve chosen a predominantly vegetarian diet at our nursery with some occasional fish dishes (Pescatarian). Adult macronutrient ratios are usually optimised for goals like weight loss or muscle gain, with common splits like 40% carbs, 40% protein, 20% fat. But for young children, it’s all about fueling rapid growth, brain development, and energy for play. Their small stomachs and fast metabolisms need a balance that’s gentle yet nutrient-packed, prioritising development over restriction. Meat-heavy diets favoured by some adults can overload childrens’ systems with excess protein or saturated fats, while a pescatarian approach delivers just what they need without the extras they don’t, perfectly suiting their unique stage of life.

For 0-5-year-olds, the optimal macronutrient ratio evolves but keeps growth in focus. Babies from 0-6 months get about 40% carbs, 10% protein, and 50% fat from breast milk or formula, supporting their early brain boom. As they move to solids from 6 months to 5 years, experts like the UK’s Scientific Advisory Committee on Nutrition (SACN) suggest 50-55% carbs (from whole grains and fruit), 10-15% protein (around 13g daily from legumes, eggs or dairy), and 30-35% fat (think olive oil, dairy or fish) for 1-5-year-olds. This mix gives steady energy, builds muscles, and boosts brainpower without taxing little kidneys or livers, per SACN (2011) and NHS (2023).

Fluids
Pure and Simple Hydration

Hydration matters just as much as food, and we keep it pure: water and milk are the only drinks served at mealtimes.

We use filtered water from Water2 to remove impurities, ensuring it’s as clean as it is refreshing and readily accessible to the children at any time throughout the day.

Research highlights water’s role in helping little bodies absorb nutrients and stay energized (Popkin et al., 2010), while sugary drinks—linked to tooth decay and obesity—are firmly out of the picture (SACN, 2015). The Eat Well, Start Well guide agrees: plain water is the gold standard for young children.

Milk complements our menu with calcium (around 120mg per 100ml) and healthy fats, vital for growing bones and brains (NHS, 2023). Together, water and milk support hydration without the risks of juice or sweetened drinks, which can contribute up to 10% of daily sugar intake even in small amounts (Public Health England, 2016).

By fostering a taste for water early, we’re setting your child up for a lifetime of healthy habits.

Avoiding Salt, Sugar & Seed Oils

Salt is kept low—around 1g across five daily meals, matching SACN’s guideline for children up to 12 months (SACN, 2011). We extend this approach as your child grows because evidence shows excess salt in early years can strain developing kidneys and shape lifelong taste preferences (He & MacGregor, 2009).

Added sugars are off the menu too, protecting teeth and aligning with NHS advice to limit sugar to 5% of daily energy for healthy growth (NHS, 2023). Our menu only uses natural sugars from fresh fruits (fructose) and diary (Lactose).

We carefully limit seed oils like sunflower or rapeseed in our menu to maintain a healthy omega-3 to omega-6 fatty acid balance, which science shows can reduce inflammation and support long-term health in young children. These oils are often high in omega-6 fats, and too much can tip the balance, potentially increasing inflammation over time (Simopoulos, 2016). Instead, we use small amounts of olive oil or butter, rich in omega-3s and monounsaturated fats, ensuring your child gets the right fats for growing brains and bodies without the risks.

Being conscious of Common deficiencies

Iron is one of the most common vitamin deficiencies in children, which is why we take extra care in ensuring a variety of iron rich foods. Iron is critical for brain development and energy, with a recommended daily allowance of 7mg for this age group (NHS, 2023). One Weetabix biscuit delivers 2.9mg—nearly half the daily need—while our menu staples like kidney beans (1.5mg per small serving) and lentils (up to 3mg) finish the job (USDA, 2020). These plant-based options also bring gut-friendly fibre and protective antioxidants, which research links to better long-term health (Slavin, 2013). Unlike meat-heavy meals that can fill tummies without the same nutritional punch, our choices ensure every bite nourishes.

The NHS recommends that all children aged 1-4 take a daily supplement of 10 micrograms (400 IU) of vitamin D from October to March, as sunlight is limited and many children don’t get enough through diet alone. This helps support strong bones, teeth, and immune health. Parents may be eligable for free vitamin supplements on the NHS for vitamins A, C and D

Shared Values with Trusted Partners

Back in 2021 we selected The Yum Yum Food Company, partnered with Annabel Karmel, to prepare our lunches, whilst the rest of our meals are prepared in house. They share the same commitment to nourishing young children with care and quality. Like us, they prioritise a menu free from added sugar and low in salt, ensuring every meal supports growing bodies without overwhelming delicate systems. Their use of olive oil in cooking aligns perfectly with our focus on wholesome, natural fats that promote health without the drawbacks of seed oils. This partnership reflects our dedication to a nutrient-dense approach, delivering fresh, homecooked meals that meet the highest nutritional standards, keeping children energised, happy, and healthy.

Rotational Menu without Sugary Desserts

Our 3-week rotational menu strikes the perfect balance between variety and familiarity, ensuring children enjoy a diverse range of nutrient-dense, meals. This approach keeps meals exciting with fresh flavours and textures each week, while the repetition over three weeks helps the children become familiar with the dishes, making them more likely to try and enjoy new foods.

Research shows that young children often need 8-15 exposures to a new food before accepting it, as their natural neophobia (fear of new foods) can take time to overcome (Nicklaus, 2016, Appetite).

We don't offer desserts. Instead we encourage second portions of the main meal. By offering consistent, wholesome options in a predictable cycle, we gently build their confidence and appetite for healthy eating, supporting steady energy, growth, and lifelong habits, without the temptation of desserts that might distract them from their nutrient-rich mains.

References

Messina, V. (2014). Nutritional benefits of plant-based diets. American Journal of Clinical Nutrition, 100(Supplement 1), 320S-328S: https://academic.oup.com/ajcn/article/100/suppl_1/320S/4576486

NHS (2023). Milk and Dairy: Nutritional Benefits: https://www.nhs.uk/conditions/baby/weaning-and-feeding/milk-and-dairy-foods-for-children/

NHS (2023). Nutrition for Children: Guidelines: https://www.nhs.uk/conditions/baby/weaning-and-feeding/vitamins-for-children/

NHS (2023). Fats and Your Child’s Diet: https://www.nhs.uk/conditions/baby/weaning-and-feeding/foods-to-avoid-giving-babies-and-young-children/

Popkin, B. M., et al. (2010). Water, hydration, and health. Nutrition Reviews, 68(8), 439-458: https://academic.oup.com/nutritionreviews/article/68/8/439/1849719

Public Health England (2016). Sugar Reduction: The Evidence for Action: https://www.gov.uk/government/publications/sugar-reduction-the-evidence-for-action

SACN (2011). Dietary Reference Values for Energy and Nutrients: https://www.gov.uk/government/publications/sacn-dietary-reference-values-for-energy

SACN (2015). Carbohydrates and Health Report: https://www.gov.uk/government/publications/sacn-carbohydrates-and-health-report

Slavin, J. (2013). Fiber and prebiotics: Mechanisms and health benefits. Nutrients, 5(4), 1417-1435: https://www.mdpi.com/2072-6643/5/4/1417

USDA (2020). FoodData Central: https://fdc.nal.usda.gov/

West, C. E., et al. (2015). The gut microbiota and inflammatory noncommunicable diseases. Nature Reviews Immunology, 15(5), 282-296: https://www.nature.com/articles/nri3748

WHO (2007). Protein and Amino Acid Requirements in Human Nutrition: https://www.who.int/publications/i/item/9241209356

Simopoulos, A. P. (2016). The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Nutrients. https://www.mdpi.com/2072-6643/8/5/252

Nicklaus, S. (2016). The role of food exposure and neophobia in children’s food preferences. Appetite, 103, 32-38. https://www.sciencedirect.com/science/article/pii/S0195666316300175