Click here for Sample menu.
To say we are fortunate to have fantastic chefs is
definitely an understatement. James joined the
Stationhouse team in 2015 and comes with a
wealth of catering experience. He has worked at
two Michelin Star restaurants, conducted cookery
classes across Bristol Schools, Won the principles
award at Weston College for initiative and best
practice, along with winning Chef of the year.
Before joining us he worked as a Chef for the National Trust at Tyntesfield where he made
amazing meals out of produce grown and foraged on the estate and worked with local
farmers to source the best meat. James has the incredible skill of producing healthy,
flavoursome, restaurant quality food that tantalises the taste buds of the under 5’s and us
James and his assistant Carol prepare nutritionally rich meals from
scratch every day and ensure each dish is beautifully balanced for
children’s growing brains and bodies. A lot of thought and planning
goes into our weekly menus so the children have the opportunity to
try new and exciting flavours and textures. Our meals are free of
artificial flavours, and are low in salt and sugar. Our menus are
created each term and are on a 3-week rolling rota so we can take
full advantage of fruit and vegetables that are in-season. We provide
breakfast, a two-course lunch, a two-course tea and two healthy snacks throughout the day,
all freshly made onsite. For babies we make our own fruit and vegetable purees, so you just
need to bring your baby’s milk if they still have breast or formula milk.
The chefs are very creative at catering for any allergies and
dietary requirements your little one may have, most of the time
managing to make their meal look the same as everyone else’s.
We work with families to learn about the food they have at
home and make the most of any opportunity to introduce new
foods and meals to our menus. Taking into consideration
families heritage we often have theme days to celebrate our
diverse community and as an opportunity to experience new
flavours and tastes.
We source our meat locally from the Butchers’ Block on the high street, and as a company we
try to be as sustainable as possible and keep our carbon footprint to a minimum. The chefs
are conscious of environmental sustainability, and due to the high methane output of certain
animals, we offer beef and lamb just once a week and have successfully incorporated veal
and goat into our menus. Did you know that veal has 20-25% less saturated fat than beef and
is softer in texture so the children love it!
Mealtimes are an important part of our nursery day where we try
to create a homely, social dining experience. The team sit with
the children during mealtimes and we all eat together. This is a
great opportunity to discuss the ingredients and what they enjoy,
role modelling manners and using cutlery whilst conversing
about the day. We also bake a Birthday cake for children when
they are at nursery on their special day, so they can blow out a candle with their nursery