One important factor, high on parents list is the menu and quality of food offered to the children.

At Circus, as a daily array of beautiful aromas diffuse throughout the setting, we can safely say this is a high priority and focus.

Our head chef Kerry, aptly qualified as a mother to a beautiful daughter who attends the setting, has her work cut out.  She and her assistant work diligently to ensure all children’s needs are met on a daily basis, being mindful of any special allergies and dietary requirements.

We are proud to offer, not 5, but up to 7 portions of fresh fruit and vegetables each day. We prepare food from start to finish to ensure children receive a balanced and healthy diet and include samples of new dishes for the children to try, developing new exciting culinary tastes.

We also enjoy seeing lots of “over and above” delicious homemade cakes and puddings being whipped up, always with a passionate smile!  Both chefs visit the rooms each day to deliver the deliciously prepared food to the children, carefully monitoring any firm favourites and taking on board any constructive feedback from children and staff.

Following many years of receiving a five-star award, we can say with full confidence that the kitchen runs to a very high standard. We are proud to show families this wonderful hub of child cuisine, where we hope you will have the opportunity to meet the dedicated duo on your personal tour and see the delicious menus we have.

A Sample of Circus Kid’s Cuisine


Weetabix and milk, peaches, toast spread with raisins, rice crispies and milk, apple and banana


Summer chicken casserole, served with new potatoes and green beans (with a vegetarian option), followed by tropical fruit salad (mango, pineapple, melon)

Cheese and spinach pasta bake served with carrots, followed by banana and custard

Chilli con carne served with couscous and peas, followed by a selection of fresh fruit

Homemade fish cakes served with beans (with a vegan option), followed by pear sponge pudding


Fruit and rice cakes, pitta and dip, oatcakes and grapes, yoghurt, cheese and crackers, pear, cheese thins and raisins


Scrambled eggs on toast, melon slices, cucumber, macaroni cheese and peas

Cheese ploughman’s with pickle and celery, wholemeal rolls, yoghurt, nectarines, cheese and potato pie with carrots