Behind the Menu: Meet Our Nursery Chef
With our new Winter Menu here, we sat down with our in-house chef, Tabita, to chat about all things food at WRAP Nursery.
From her favourite dish on the new menu to creating nutritious, 100% plant-based meals for little ones, we wanted to find out a little more about the care and thought that goes into every plate.
What’s your favourite dish on the new winter menu, and what makes it a favourite?
My favorite dish from the new menu is the tofu and potato goulash. Coming from Romania, the flavours of this dish remind me of home and I find it a perfect winter meal being so hearty and filling.
When you’re planning a nursery menu, how do you make sure the children are getting all the nutrition they need while still creating meals they’ll enjoy?
A lot of thought goes into planning the menu and making sure it’s as balanced as possible. Using a variety of beans and pulses, as well as lots of seasonal vegetables and fruit ensures the children get a well rounded nutrition. I find that combining new ingredients with flavours they already know and love helps a lot with them being more open to trying new things - a great example for this is the aubergine (not something many kids or adults eat) ragu (a classic favourite).
Our menu is 100% plant-based. What do you love about cooking plant-based food for the children, and are there any ingredients you particularly enjoy using?
I love the fact that most of the time they can all share the same meal and also how many of the allergens are not an issue for us as a setting. Learning how to use spices and a slow cooking technique to develop the flavour is a big part of cooking plant-based too. I really enjoy using pumpkin seeds both into my cakes and pesto, for their texture and nutritional value.
What goes into creating a new seasonal menu at WRAP? Do you start with nutrition, seasonal ingredients, children’s favourites, or a bit of everything?
Definitely a bit of everything. Nutrition is definitely at the top. Keeping in mind children's favourite is a must because I want them to enjoy the food before anything else. Choosing seasonal ingredients and maintaining a good balance between new ones and what the children are used to I think is key to creating a successful menu.
What’s the best reaction you can get from the children at mealtimes? Are there any dishes that always get a particularly enthusiastic response?
Passing through the rooms to see empty plates is always lovely. I find that the favourites are the cauliflower and tofu curry and anything pasta, as well as the mushroom “sausage“ rolls.
