The Boutique Day Nursery and Preschool
For children aged 1-5 years old. Monday - Friday 7.45am - 6.00pm
Nutritional Values
Our nutritional values are based on our core beliefs that every child deserves to have the best possible start and we are exceptionally proud of our menus and nutritional provision.
Pip Fleming, a local, renowned food nutritionist set foundational principles which we have developed since to provide tasty, nourishing and satisfying meals throughout the day full of goodness and nutrients needed to grow and develop both the body and the mind.
We have strengthened our menus further to ensure we are offering a range of protein sources, a minimum diversity of 30 plants per week to support healthy gut microbiomes as well as exposing children to an aspirational range of flavours and foods to develop curiosity, appreciation and confidence.
Lara and our Head Chef Malika are committed to creating bespoke menus every 3 months to reflect our core beliefs and nutritional values based on the season we are in, the interests of our children and to reflect the diversity of our children and community.
We are equally passionate about the quality and source of our ingredients and purchase the majority of our food and fresh produce from Waitrose ensuring standards of quality, freshness and sustainability. All of our meat and poultry is carefully sourced from Hook and Cleaver, our trusted local, Ealing-based, traditional and high class butchers who are 'purveyors of the finest free-range and organic meats, poultry and game'. By choosing premium suppliers, we can be confident that every meal we serve is made thoughtfully in every step of the process.
An example menu can be accessed here. We always provide vegetarian and non-dairy options too.
Our nutritional ethos is outlined in our key principals:
An absolute minimum of 5 portions of fruit and vegetable per day
Fruits and vegetables provide plenty of fibre which helps to keep good gut bacteria, water to hydrate the brain and countless phytochemicals and polyphenols to enhance vitality.
A diversity of at least 30 different plants per week
Usually reaching a diversity of 35-40 per week to support a healthy gut microbiome, digestive system and immune function.
Only good and healthy fats
Only using healthy fats from olive oil and fish, unlike cheap refined seed oils, means the brain and body can grow and develop well.
Free-range poultry, meats and eggs; Organic milk only
Using free range meats, poultry and eggs; responsibly sourced fish and diversifying our sources of protein.
Plenty of hydration from our water infusions and filtered plain water
Adding fresh fruits and vegetables to water enhances hydration and filtering removes some of the harmful chemicals and toxins that might be found in our water.
A very low sugar and refined carbohydrates diet
This provides steady energy and avoids glucose ups and downs throughout the day.
A range of ancient and whole grains
As a society, we often rely too heavily on refined wheat so we want to incorporate energy-dense, nutrient-rich grains such as quinoa, spelt, bulgar and brown rice.
Capturing children’s imagination and curiosity around food
Involving children in the food they eat captures their imagination, ignites their curiosity and enriches their palettes. The children will be actively involved in the growing of some of the foods they eat in their growing gardens, taking part in preparing their meals and setting the table together as a family.