Why Sussex Venison is the Star of Our New Winter Menu
We understand that venison might be a surprising addition, and some parents may be unfamiliar with it. That’s why we want to share exactly why we’ve chosen it, and how it perfectly aligns with our values of sustainability, quality, and ethical sourcing.
Sustainably and Ethically Sourced
Our venison comes from wild deer that roam freely across the Sussex countryside. These animals are not intensively farmed or kept in enclosures — they live naturally in their habitat. Local deer populations, particularly fallow and roe deer, have grown significantly in recent years, and careful management is essential to maintaining a healthy ecosystem.
The venison we use is harvested by trained, licensed stalkers who follow strict welfare and sustainability guidelines. This process ensures minimal stress to the animal and supports the natural balance of the environment.
Supporting Local Communities
By sourcing from Sussex estates and small producers, we’re not only reducing food miles, but also supporting local rural communities. Every step — from the careful harvesting to the expert butchery — takes place within our region, meaning your child’s meal truly comes from close to home.
Nutrient-Rich and Delicious
Venison is a lean red meat, naturally low in fat and high in protein, iron, and essential vitamins — all vital for growing children. It has a mild, slightly sweet flavour that’s gentle enough for young taste buds and works beautifully in warming winter dishes such as stews, casseroles, and cottage pies.
Aligned With Our Values
At Little Tums, we believe in food that is:
- Seasonal – Using produce that’s at its best for flavour and nutrition.
- Sustainable – Choosing ingredients that are kind to the planet.
- Ethically Sourced – Respecting animal welfare and supporting local communities.
Sussex venison ticks every one of these boxes. It’s a meat with a story we can be proud to tell, and one we feel confident serving to the children we cater for.
This winter, our venison dishes will be prepared with care, paired with seasonal vegetables, and cooked to be both nourishing and comforting. We can’t wait for our young diners to try it and discover a new, wholesome flavour from our own countryside.
You can preview our Winter menu below, which will be launching on the 17th of November 2025
Lunch menu
Monday
Pesto Pasta Bake:
Conchiglie pasta in a pesto sauce, topped with grated cheese and baked, served with a side of peas.
Followed by flapjack.
Tuesday
Chicken Tikka:
Diced onion, peppers, green beans, chicken breast and fresh coriander in a fragrant tikka sauce, finished with vegan cream, served with naan bread.
Followed by fruit yoghurt.
Wednesday
Irish Lamb Stew:
Minced lamb, onion, carrot, peas, diced potato, pearl barley and fresh herbs in a rich gravy.
Followed by chocolate and raspberry sponge.
Thursday
White Fish Mornay:
Responsibly caught white fish, leeks, peas and boiled potatoes in a cheese sauce, served with cauliflower and broccoli.
Followed by vegan jelly.
Friday
Beef Chilli:
Beef mince, onions, carrot, celery and kidney beans in a fragrant tomato sauce, served with mixed rice.
Followed by fresh fruit salad.
Monday
Chicken a la King:
Diced chicken breast, onions, red peppers and mushrooms in a cream and parsley sauce, served with mixed rice.
Followed by fruit yoghurt.
Tuesday
White Fish Goulash:
Diced onion, peppers, green beans, spinach and flaked white fish in a smoky tomato sauce served with chilled quinoa.
Followed by orange and poppy seed sponge.
Wednesday
Roasted Vegetable and Tomato Pasta:
Roasted mixed vegetables and penne pasta mixed through a herby tomato sauce, served with green beans.
Followed by vegan jelly.
Thursday
Turkey Bolognese:
Turkey mince, onion, carrot and celery in a traditional Bolognese sauce, served with spaghetti and grated cheese.
Followed by fresh fruit salad.
Friday
Venison Bourguignon:
Locally sourced diced venison, bacon, onions, carrots and mushrooms in a rich red wine and parsley gravy, served with boiled potatoes.
Followed by vanilla shortbread.
Monday
Lamb and Sweet Potato Tagine:
Lamb mince, chickpeas, sweet potato, chopped dates and vegetables brought together in a mixed spiced tomato sauce.
Followed by spiced cranberry flapjack.
Tuesday
Winter Vegetable Soup:
A hearty mixed vegetable, red lentil, sweet potato and macaroni soup, with a herby and tomato base finished with vegan cream, served with a bread roll.
Followed vegan jelly.
Wednesday
Tuna Pasta Bake:
Responsibly sourced tuna flakes in a cream and vegetable sauce, mixed through penne pasta, topped with grated cheddar and baked, served with sweetcorn.
Followed by fresh fruit salad.
Thursday
Beef Stroganoff:
Diced beef and vegetables in a creamy garlic and mushroom sauce, served with mixed rice.
Followed by fruit yoghurt.
Friday
Chicken Roast:
Chicken breast served in gravy accompanied with a side of roast potatoes, carrots and cabbage.
Followed by fruit sponge cake.
Hot tea menu
Monday
Pork Sausage Casserole:
Pork sausage, diced swede, turnip, carrot, celery and diced onion in a herby tomato sauce served with mixed rice.
Followed by fruit yoghurt.
Tuesday
Vegetable Stew:
Mixed root vegetables, cauliflower, broccoli and pearl barley mixed through a herby gravy, served with roast potatoes.
Followed by cherry crumble cake.
Wednesday
White Fish Korma:
White fish, diced onion, spinach, peppers and red lentils in a homemade korma sauce, served with green beans.
Followed by vegan jelly.
Thursday
Moroccan Beef Meatballs:
Beef meatballs and vegetables in a Moroccan spiced sauce, served with chilled cous cous.
Followed by whole fresh fruit.
Friday
Chicken and Chorizo Casserole:
Chicken breast cooked in a rich Spanish spiced tomato stew, with mixed vegetables, potatoes and chorizo.
Followed by homemade ginger biscuit.
Monday
Caribbean White Fish Curry:
White fish, kidney beans, potatoes and vegetables served as a one pot Caribbean spiced curry.
Followed by fruit pastry whirl.
Tuesday
Ham and Leek Pie:
Gammon ham, diced onions, leeks and peas in a tarragon cheese sauce, served with mashed potato and a puff pastry lid.
Followed by fresh melon and pineapple.
Wednesday
Chicken Casserole:
Diced chicken breast, onion, carrots, peas, broccoli and boiled potatoes mixed through a rich gravy.
Followed by banana and blueberry muffin.
Thursday
Hot Dogs:
Pork sausage and a hot dog roll, served with baked beans and sweetcorn.
Followed by fruit yoghurt.
Friday
Vegetable Lasagne:
Roasted mixed vegetables in a traditional Bolognese sauce layered between lasagne sheets, topped with bechamel sauce and cheese before being baked, served with garlic bread.
Followed by vegan jelly.
Monday
Vegetable Crumble:
Roasted peppers, cauliflower and broccoli in a rosemary and thyme bechamel sauce, topped with a savoury cheese crumble and served with peas.
Followed by whole fresh fruit.
Tuesday
Sweet and Sour Chicken:
Diced chicken breast, onion, carrots and red peppers in a homemade sweet and sour sauce, served with mixed rice.
Followed by oat biscuit.
Wednesday
Venison Pie:
Locally sourced venison mince, diced onion, carrots and celery in a rich rosemary and thyme gravy, served with mashed potato.
Followed by vegan jelly.
Thursday
White Fish Linguine:
Responsibly caught white fish, diced onion, peas and linguine mixed through a tomato and basil sauce, served with cauliflower.
Followed by mincemeat pastry whirl.
Friday
Macaroni Cheese:
Good old fashioned macaroni cheese, served with broccoli.
Followed by fruit yoghurt.
Cold tea menu
Monday
Coronation chicken pasta salad, grated carrot and sweetcorn.
Followed by fruit yoghurt.
Tuesday
Cheese and apple wrap served with hummus, cucumber and pepper batons.
Followed by cherry crumble cake.
Wednesday
Mini Picnic:
Bread roll served with sliced ham, soft cheese, cucumber batons and green beans.
Followed by vegan jelly.
Thursday
Margherita pizza served with baby corn, cucumber batons and LT tomato ketchup.
Followed by whole fresh fruit.
Friday
Cheese and pesto pastry whirl served with grated carrot, cucumber batons, pepper batons and hummus.
Followed by homemade ginger biscuit.
Monday
Turkey sandwich served with baby corn, pepper sticks and a cranberry dip.
Followed by fruit pastry whirl.
Tuesday
Chicken and pesto pasta salad served with grated carrot and cucumber sticks.
Followed by fresh melon and pineapple.
Wednesday
Vegetable pizza served with baby corn, pepper batons and LT ketchup.
Followed by banana and blueberry muffin.
Thursday
Tuna mayonnaise wrap served with cucumber, pepper batons and hummus.
Followed by fruit yoghurt.
Friday
Homemade sausage roll served with grated carrot, cucumber batons and a cream cheese & chive dip.
Followed by vegan jelly.
Monday
Cheese wrap served with vegetable sticks and roasted red pepper hummus.
Followed by whole fresh fruit.
Tuesday
Homemade pesto sausage roll served with green beans, cucumber and pepper sticks with a cream cheese dip.
Followed by oat biscuit.
Wednesday
Brie and cranberry savoury muffin served with grated carrot, cucumber and pepper sticks.
Followed by vegan jelly.
Thursday
Rainbow pasta salad served with ½ boiled egg and cucumber batons.
Followed by mincemeat pastry whirl.
Friday
Ham sandwich served with hummus, cucumber and pepper sticks.
Followed by fruit yoghurt.
Lunch vegetarian menu
Monday
Pesto Pasta Bake:
Conchiglie pasta in a pesto sauce, topped with grated cheese and baked, served with a side of peas.
Followed by flapjack.
Tuesday
Cauliflower Tikka:
Diced onion, peppers, green beans, cauliflower and fresh coriander in a fragrant tikka sauce, finished with vegan cream, served with naan bread.
Followed by fruit yoghurt.
Wednesday
Quorn Stew:
Minced Quorn, onion, carrots, peas, diced potato, pearl barley and fresh herbs in a rich gravy.
Followed by chocolate and raspberry sponge.
Thursday
Quorn Mornay:
Diced Quorn, leeks, peas and boiled potatoes in a cheese sauce, served with cauliflower and broccoli.
Followed by vegan jelly.
Friday
Vegan Chilli:
Diced onions, carrots, celery, red lentils, cannellini beans and kidney beans in a fragrant lightly spiced tomato sauce, served with mixed rice.
Followed by fresh fruit salad.
Monday
Quorn a la King:
Diced Quorn, onions, red peppers and mushrooms in a cream and parsley sauce, served with mixed rice.
Followed by fruit yoghurt.
Tuesday
Vegetable Goulash:
Diced onion, peppers, green beans, spinach and broccoli in a smoky tomato and parsley sauce, served with chilled quinoa.
Followed by orange and poppy seed sponge.
Wednesday
Roasted Vegetable and Tomato Pasta:
Roasted mixed vegetables and penne pasta mixed through a herby tomato sauce, served with green beans.
Followed by vegan jelly.
Thursday
Quorn Bolognese:
Quorn mince, onion, carrot and celery in a traditional Bolognese sauce, served with spaghetti and grated cheese.
Followed by fresh fruit salad.
Friday
Vegetable Bourguignon:
Green beans, cauliflower, onions, carrots and mushrooms in a rich red wine and parsley gravy, served with boiled potatoes.
Followed by vanilla shortbread.
Monday
Quorn and Sweet Potato Tagine:
Quorn mince, chickpeas, sweet potato, chopped dates and vegetables brought together in a mixed spiced tomato sauce.
Followed by spiced cranberry flapjack.
Tuesday
Winter Vegetable Soup:
A hearty mixed vegetable, red lentil, sweet potato and macaroni soup, with a herby and tomato base, finished with vegan cream and served with a bread roll.
Followed vegan jelly.
Wednesday
Roasted Vegetable Pasta Bake:
Roasted peppers, onion, courgette, aubergine and tomatoes in a cream and vegetable sauce, mixed through penne pasta, topped with grated cheese and baked, served with sweetcorn.
Followed by fresh fruit salad.
Thursday
Vegetable Stroganoff:
Cauliflower and broccoli florets, with vegetables in a creamy garlic and mushroom sauce, served with mixed rice.
Followed by fruit yoghurt.
Friday
Quorn roast:
Quorn roast served in gravy, accompanied with a side of roast potatoes, carrots and cabbage.
Followed by fruit cake.
Pescatarian lunch menu
Monday
Pesto Pasta Bake:
Conchiglie pasta in a pesto sauce, topped with grated cheese and baked, served with a side of peas.
Followed by flapjack.
Tuesday
Cauliflower Tikka:
Diced onion, peppers, green beans, cauliflower and fresh coriander in a fragrant tikka sauce, finished with vegan cream, served with naan bread.
Followed by fruit yoghurt.
Wednesday
Quorn Stew:
Minced Quorn, onion, carrots, peas, diced potato, pearl barley and fresh herbs in a rich gravy.
Followed by chocolate and raspberry sponge.
Thursday
White Fish Mornay:
Responsibly caught white fish, leeks, peas and boiled potatoes in a cheese sauce, served with cauliflower and broccoli.
Followed by vegan jelly.
Friday
Vegan Chilli:
Diced onions, carrots, celery, red lentils, cannellini beans and kidney beans in a fragrant lightly spiced tomato sauce, served with mixed rice.
Followed by fresh fruit salad.
Monday
Quorn a la King:
Diced Quorn, onions, red peppers and mushrooms in a cream and parsley sauce, served with mixed rice.
Followed by fruit yoghurt.
Tuesday
White Fish Goulash:
Diced onion, peppers, green beans, spinach and flaked white fish in a smoky tomato sauce served with chilled quinoa.
Followed by orange and poppy seed sponge.
Wednesday
Roasted Vegetable and Tomato Pasta:
Roasted mixed vegetables and penne pasta mixed through a herby tomato sauce, served with green beans.
Followed by vegan jelly.
Thursday
Quorn Bolognese:
Quorn mince, onion, carrot and celery in a traditional Bolognese sauce, served with spaghetti and grated cheese.
Followed by fresh fruit salad.
Friday
Vegetable Bourguignon:
Green beans, cauliflower, onions, carrots and mushrooms in a rich red wine and parsley gravy, served with boiled potatoes.
Followed by vanilla shortbread.
Monday
Quorn and Sweet Potato Tagine:
Quorn mince, chickpeas, sweet potato, chopped dates and vegetables brought together in a mixed spiced tomato sauce.
Followed by spiced cranberry flapjack.
Tuesday
Winter Vegetable Soup:
A hearty mixed vegetable, red lentil, sweet potato and macaroni soup, with a herby and tomato base finished with vegan cream, served with a bread roll.
Followed vegan jelly.
Wednesday
Tuna Pasta Bake:
Responsibly sourced tuna flakes in a cream and vegetable sauce, mixed through penne pasta, topped with grated cheddar and baked, served with sweetcorn.
Followed by fresh fruit salad.
Thursday
Vegetable Stroganoff:
Cauliflower and broccoli florets, with vegetables in a creamy garlic and mushroom sauce, served with mixed rice.
Followed by fruit yoghurt.
Friday
Quorn roast:
Quorn roast served in gravy, accompanied with a side of roast potatoes, carrots and cabbage.
Followed by fruit cake.
Vegan lunch menu
Monday
Pesto Pasta Bake:
Conchiglie pasta in a vegan pesto sauce, topped with vegan grated cheese and baked, served with a side of peas.
Followed by flapjack.
Tuesday
Cauliflower Tikka:
Diced onion, peppers, green beans, cauliflower and fresh coriander in a fragrant tikka sauce, finished with vegan cream, served with naan bread.
Followed by vegan koko yoghurt.
Wednesday
Tofu Stew
Diced tofu, onion, carrot, peas, diced potato, pearl barley and fresh herbs in a rich gravy.
Followed by chocolate and raspberry sponge.
Thursday
Vegetable and Bean Mornay:
Green beans, leeks, peas, butter beans and boiled potatoes in a vegan cheese sauce, served with cauliflower and broccoli.
Followed by vegan jelly.
Friday
Vegan Chilli:
Diced onions, carrots, celery, red lentils, cannellini beans and kidney beans in a fragrant lightly spiced tomato sauce, served with mixed rice.
Followed by fresh fruit salad.
Monday
Vegetable a la King:
Cauliflower, broccoli, onion, red pepper and mushrooms and parsley in a vegan cream sauce, served with mixed rice.
Followed by vegan koko yoghurt.
Tuesday
Vegetable Goulash:
Diced onion, peppers, green beans, spinach and broccoli in a smoky tomato and parsley sauce, served with chilled quinoa.
Followed by orange and poppy seed sponge.
Wednesday
Roasted Vegetable and Tomato Pasta:
Roasted mixed vegetables and penne pasta mixed through a herby tomato sauce, served with green beans.
Followed by vegan jelly.
Thursday
Vegetable Bolognese:
Aubergine, courgette, peppers, onion, carrot and celery in a traditional Bolognese sauce, served with spaghetti and grated cheese.
Followed by fresh fruit salad.
Friday
Vegetable Bourguignon:
Green beans, cauliflower, onions, carrots and mushrooms in a rich red wine and parsley gravy, served with boiled potatoes.
Followed by vanilla shortbread.
Monday
Tofu and Sweet Potato Tagine:
Diced tofu, chickpeas, sweet potato, chopped dates and vegetables brought together in a mixed spiced tomato sauce.
Followed by spiced cranberry flapjack.
Tuesday
Winter Vegetable Soup:
A hearty mixed vegetable, red lentil, sweet potato and macaroni soup, with a herby and tomato base, finished with vegan cream and served with a bread roll
Followed vegan Jelly.
Wednesday
Roasted Vegetable Pasta Bake:
Roasted peppers, onion, courgette, aubergine and tomatoes in a cream and vegetable sauce, mixed through penne pasta, topped with vegan grated cheese and baked, served with sweetcorn.
Followed by fresh fruit salad.
Thursday
Vegetable Stroganoff:
Cauliflower and broccoli florets, with vegetables in a creamy garlic and mushroom sauce, served with mixed rice.
Followed by fruit yoghurt.
Friday
Lentil Loaf Roast:
Lentil loaf served in gravy, accompanied with a side of roast potatoes, carrots and cabbage.
Followed by fruit cake.