Meet the team.
Melanie Fearnley-Heath (Manager/Proprietor)
Responsible for the daily management and routines of the nursery. Overall responsibility for the baby room and the ladybird room. Melanie is also the named person responsible for the Safeguarding and Behaviour Management.
Lousia Fearnley-McCoy (Manager/Proprietor)
Responsible for the daily management and routines of the nursery. Overall responsibility for the butterfly room. Louisa is also the named Foundation Leader.
Claire Sudell.
Is the Senior Nursery Practitioner in the ladybird room.
Kelly Wright.
Is the Senior Nursery Practitioner in the caterpillar room.
Amanda Doveston (Deputy Manager)
Is a Nursery Practitioner in the Pre-school room and the Butterfly room. Amanda is also the named Foundation Leader.
Charlene Greenwood (Deputy Manager)
Is a Nursery Practitioner in the Pre-school room and the Butterfly room. Charlene is also the named Early Language Leader.
Ofsted Quotes.
“The quality of teaching is good”
“Leadership & management is good”
“Children are settled and relaxed in a well organised environment”
Healthy Meals
The Importance of Nutrition
Fearnley Private Day Nursery has always elevated the importance of healthy eating, which is reflected in the nutritious, balanced meals that the nursery provides.
Fearnley Private Day Nursery is committed to delivering quality, balanced meals and snacks to all the children attending our nursery, and will continue to set the standard for food excellence at Fearnley Private Day Nursery and the childcare sector as a whole.
Sample Weekly Menu
View Our 4 Weekly Menu
Week 1 - Mid morning daily healthy snack is either, Honeydew Melon, Grapes, Oranges, Pears, or Pineapples.
Monday
Breakfast -Toast and milk.
Dinner - Cheese and potato pie with peas. Fruit yogurt.
Teatime - Freshly made sandwiches, fruit, a biscuit and a cup of milk.
Tuesday
Breakfast -Toast and milk.
Dinner - Tuna pasta bake. Chocolate mousse.
Teatime - Freshly made sandwiches, fruit, a biscuit and a cup of milk.
Wednesday
Breakfast -Toast and milk.
Dinner - Sausage casserole with cabbage. Pear halves.
Teatime - Freshly made sandwiches, fruit, a biscuit and a cup of milk.
Thursday
Breakfast -Toast and milk.
Dinner - Macaroni cheese. Fruit cocktail.
Teatime - Freshly made sandwiches, fruit, a biscuit and a cup of milk.
Friday
Breakfast -Toast and milk.
Dinner - Fish fingers, Creamy mash and mixed vegetables. Jam roly poly and custard.
Teatime - Freshly made sandwiches, fruit, a biscuit and a cup of milk.