Created by the Partou Chefs Academy and reviewed against the latest nutrition guidance, Partou's new autumn and winter menus are designed to support healthy eating in early years.
Learn how chefs, nutrition specialists and nursery teams brought them to life.
Our autumn and winter menus have launched, carefully designed to offer comforting, nourishing meals that support children’s growth, wellbeing and enjoyment of food throughout the cooler months.
The dishes, which will rotate on a three-week cycle, have been developed by in-house chefs through the Partou Chefs Academy programme.
To ensure the highest standards of nutrition, they have worked alongside early years Registered Nutritionist Laura Matthews, who has reviewed the menus against the latest Department for Education early years nutrition guidance.
Meals sure to prove popular with children include the three winning entries in a recipe competition, open to all team members in Partou’s more than 100 nurseries around the UK, which will be served on rotation on Wednesday lunchtimes.
On week one of the three-week cycle, children will enjoy a fajita bake, created by Hira Mukhtar from Partou Ashmoor Day Nursery and Pre-school in Shipley, with pineapple delight for dessert
Chicken and vegetable jambalaya bake, a recipe from Dominika Bogdanska of Partou Fernbank in Fulwood will feature on week two, alongside choices such as beef or mixed vegetable lasagne, chicken or chickpea garden fingers, and a varied dessert line-up with banana, avocado and date cookies a stand-out inclusion.
And on week three of the Wednesday rotation, chefs will serve up vegetarian sausage and mash with peas, sweetcorn and reduced-salt gravy, followed by apple crumble and Greek yoghurt, all devised by Danielle Sutton from Partou Little Darlings in Stockport.
Paul Egan, Partou Safety Officer, said:
“We’re excited to share our new autumn/winter menus which feature a variety of delicious dishes which enable children to explore new tastes, textures and flavours in a positive and encouraging environment.
“Our recipe competition attracted more than 50 entries from Partou team members and added a fun and competitive element to the process.
“Children can look forward to a range of wholesome meals featuring wholegrains, protein, dairy foods, and plenty of fruit and vegetables.
“Alternative dishes for children with specific dietary preferences or requirements will also be available, including vegetarian options, together with a weaning menu.”
Kirsty Jackson, Partou Co-Managing Director, said:
“Congratulations to Paul and everyone at the Partou Chefs Academy for working so hard to produce such impressive autumn/winter menus.
“Once again, they have produced an array of healthy and nourishing dishes incorporating different textures and flavours to excite young palates.
“Congratulations our three winning chefs – Hira, Dominika and Danielle – whose dishes will feature on the menus each Wednesday.
“We are fortunate to have such a talented group of chefs at Partou settings across the country.”
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