Meal Times at Playtime
At Playtime Day Nursery, we believe that mealtimes should be just as enjoyable and nourishing as playtime. That’s why, in 2025, we partnered with Zebedees, the UK’s leading nursery catering company, to make sure every child enjoys delicious, balanced meals each day.
With a strong focus on fresh, local, and seasonal ingredients, Zebedees creates a wide variety of dishes that introduce children to new flavours while supporting their healthy growth. Mealtimes are a chance to refuel, try something new, and enjoy eating together. You can feel confident knowing your child is receiving the nutrition they need every day while discovering just how tasty healthy food can be.
To keep your children propped up between meals, we also provide fruit and vegetable snacks twice a day, paired with a healthy cracker, yogurt, breadstick on a rotating two-week menu. Drinks include water, milk, or oat milk, giving children mindful choices throughout the day.
The menu revolves on a three weekly cycle and has been put together to go above and beyond the EYFS nutrition guidance. Early years settings provide an ideal opportunity to help every child eat well, enjoy a varied diet and establish healthy eating habits to take with them into their school years. A balanced diet for children provides a range of essential nutrients that children need to grow and develop.
(Vegetarian and all other cultural, allergy, and dietary needs can be catered for)
View our Menus Below:
WEEK A Menu
Monday
Lunch: Italian Beef Bolognaise, Pasta Pudding: Apple & Mango Fromage Frais
Tea: Spinach, Soft Cheese & Cheddar Flatbread, Sweetcorn & Diced Pepper Pudding: Apricot Protein Bar
Tuesday
Lunch: Vegetable Dahl, White Rice, Pudding: Fruit Salad (Pineapple, Apricot & Apple)
Tea: Chicken & Rainbow Slaw Brown Roll, Cucumber Slices Pudding: Pineapple Yoghurt
Wednesday
Lunch: Chicken Casserole, Mashed Potato, Blueberry, Sweet Potato & Cream Cheese Sponge
Tea: Soft Flour Tortilla Wrap with Grated Cheddar Cheese, Hard Boiled Egg Wedges Pudding: Orange Slices
Thursday
Lunch: Cuban Pork, Brown Rice Pudding: Diced Peaches with Vanilla Yoghurt
Tea: Tuna, Sweetcorn & Soft Cheese White Roll, Grated Carrot Pudding: Fruit Loaf
Friday
Lunch: Tuna & Salmon Mascarpone, Pasta Pudding: Fresh Melon
Tea: Homemade Margarita Wholemeal Pizza, Roast Chicken Slices Pudding: Diced Pears
WEEK B Menu
Monday
Lunch: Coconut & Chickpea Curry, Wholewheat Noodles Pudding: Summer Berry Yoghurt
Tea: Tuna, Cucumber & Crème Fraîche Flatbread, Sweetcorn & Grated Carrot Pudding: Diced Peaches
Tuesday
Lunch: Simply Chicken, Pasta, Courgette Pudding: Pineapple & Cream Cheese Sponge
Tea: Egg, Cheese, Chive & Mayonnaise White Roll, Cucumber Slices Pudding: Strawberry Yoghurt
Wednesday
Lunch: Vegetable & Apricot Tagine, Rainbow Rice, Diced Pears with Vanilla Yoghurt
Tea: Homemade Chicken & Pineapple Wholemeal Pizza, Grated Courgette & Carrot Pudding: Banana Flapjack
Thursday
Lunch: Roast Turkey in Gravy, Baby New Potatoes, Cabbage, Carrots & Sweetcorn, Pudding: Banana Fromage Frais
Tea: Charlotte’s Traffic Light Pasta Salad, Corn Cakes with Pea & Spinach Houmous Pudding: Melon Slices
Friday
Lunch: Sausage Ragu, Wholewheat Pasta Pudding: Cranberry & Yoghurt Flapjack
Tea: Broccoli, Spring Onion & Cheddar Muffin Square, Roast Chicken Slices Pudding: Orange Slices
WEEK C Menu
Monday
Lunch: Chipotle Beef, White Rice Pudding: Cherry Yoghurt
Tea: Homemade Roasted Red Onion, Pepper & Courgette Wholemeal Pizza, Roast Chicken Slices, Pudding: Diced Apple & Apricot
Tuesday
Lunch: Sweet & Sour Chicken, Wholewheat Noodles, Charlotte’s Plum, Banana & Oat Sponge
Tea: Soft Flour Tortilla Wrap with Grated Cheddar Cheese & Carrot, Hard Boiled Egg Wedges, Pudding: Orange Slices
Wednesday
Lunch: Mild Vegetable Chilli, White Rice Pudding: Diced Apple with Vanilla Sauce
Tea: Chicken, Spinach & Crème Fraîche White Roll, Grated Courgette & Carrot Pudding: Raspberry Yoghurt
Thursday
Lunch: Creamy Red Pesto Chicken, Pasta Pudding: Fruit Salad (Peach, Pear & Apricot)
Tea: Tuna & Cream Cheese Flatbread, Cucumber Slices Pudding: Carrot & Cinnamon Flapjack
Friday
Lunch: Mini Chefs Menu
Tea: Mozzarella, Tomato & Feta Scone with Sunflower Spread, Hard Boiled Egg Wedges, Pudding: Melon Slices