TOPS Day Nurseries has launched a new menu centred around game meat dishes.

The menu is designed to 'captivate young taste buds' while providing nutrition and aligning with its sustainability mission and ethos.

Working in collaboration with Eat Wild, Tops Day Nurseries has developed five wild meat meals, which will be incorporated into the nursery's menu.

Across the 32 sites, the children will be provided with wild meat meals twice within a three-week cycle, totalling 3,000 wild meat meals per month.

The inspiration behind this new menu comes from a strong belief in the nutritional value and benefits of game meat.

Pete Ttofis, catering manager at Tops Day Nurseries, said: "Having worked in the hospitality industry for so long, I had always been aware of how delicious wild foods were, especially game.

"The variety and how natural it is always appealed to me as I knew it hadn't been subjected to courses of intense growth hormones or antibiotic treatment and is left to roam freely eating natural foods within its natural environment because, after all, we are what we eat, right?"

Tops Day Nurseries have incorporated wild foods into familiar dishes to familiarise the children with new flavours.

Dishes like venison bolognaise and garlic bread will appear on its winter menu.

Leon Challis-Davies is the culinary director at Eat Wild and is leading the project.

Leon said: "It's so important that we get the younger generation to eat more nutritional and vitamin-rich food to help them develop.

"Wild meat is not only healthier, but it's also more sustainable than what we consume from our current meat-producing sector.

"It's much more flavoursome too."

He added: "For the countryside community in particular, this is a huge win, and we hope to take it to the next level and introduce wild meat into higher education and beyond."