Our food
At Little Forest Folk all our food is healthy and nutritious. We give our children a balanced diet with at least five portions of fruit and vegetables each day, with meals made up of locally and seasonally sourced food whenever possible. Homemade cakes are available as treats and on cold days a delicious warming hot chocolate is served around the campfire. Menus are designed and cooked by our chef Becky Beasley.
Learning about food
We want to teach children more about healthy lifestyles and encourage the adoption of healthy eating.
Understanding the importance of nutrition is easier if children have been active participants in food preparation from a young age and if allowed opportunities to ask questions about what constitutes a healthy balanced diet. That's why we began our weekly cooking lessons at each of our nurseries!
Eating in the forest
Children's morning snack, lunch and afternoon snack are always served in our forest site. Children will of course wash hands carefully before eating as they learn the importance of hygiene.
Lunches in colder weather are usually soups which are fantastically warming and offer an easy way to get lots of vegetables into the children without them realising they are eating something very healthy!
Bread is provided with the soup and when possible this will be cooked over a campfire by your child! All fires will be lit, managed and supervised by our Forest School qualified staff.
If you have any concerns with your child’s eating habits, please let us know, although you’d be surprised how well a child who is fussy at home will eat with us!
Water is available at all times throughout the day. In colder weather we will also have warm drinks available, including homemade spiced teas and the occasional hot chocolate! In summer, we will also have healthy and homemade ice lollies.
Our menu
Note: our menus change seasonally
New Dishes For April
Smoky Roasted Vegetable Pot
Packed with nine different vegetables this dish packs a super nutritional punch! Sweet potatoes, butternut squash, courgette and garlic bulbs are mellow roasted with olive oil, herbs, sweet smoked paprika, garlic and a squeeze of lemon before being added to a slow cooked pot of onions, celery, potatoes, sweet peppers, carrots, tomatoes, cannellini beans and red lentils.
Carrot, Orange and Coriander Blend
Carrots, coconut and freshly-pressed pure orange juice are slowly cooked alongside onions, celery, garlic, ginger and red lentils with herby cannellini beans and chopped coriander stirred through after blending. Sunshine in a bowl!
Zupa Pomidorowa with Cannellini Beans
Our tasty new version of this super tasty Polish tomato and noodle soup is on the menu for April with cannellini beans and red lentils for extra goodness!