Bluebells Day Nursery, Partridge Green

Bluebells Day Nursery, Partridge Green

We provide day care for children aged 3 months to 5 years from 8.00a.m. – 6.00p.m. throughout the The Nursery is situated next to Jolesfield C.

of E Primary School to the north of the village. We have our own secure garden area which overlooks adjoining farmland. The spacious garden includes a patio area that enables the children to play outdoors all year, weather permitting. We provide the highest standard of care for your children. We do this by working in partnership with you, the parents, and with Ofsted. We believe that the key to th

Operating as usual


Please share with other parents and caregivers to prevent such accidents. 💙

There have been a number of reports on social media and in the press about a recent incident involving silicone feeding bowls: a baby feeding themself placed a silicone bowl, like the one pictured here, over their face, and the bowl formed an airtight seal across their mouth and nose.

When a vacuum is formed in this way, it can be difficult for the parent/carer to remove the bowl which in turn causes them both to panic. Whilst no fatalities have been reported, incidents such as this are potentially dangerous and extremely frightening for the parent and baby.

Read more about the hidden danger of silicone baby bowls in our recent blog:

Photos from Bluebells Day Nursery, Partridge Green's post 03/10/2023

Today, the preschool children walked over to the church for the Harvest Festival. They met Reverend Alison, and one of the children thought she might be a princess!

She greeted them warmly and talked about helping those who are in need. The main message was about being thankful and helping others, especially during this time.

During the event, we sang a song called 'Bouncing Up and Down on the Tractor' - which is a big hit! After the music, the children gave their donations to the church.

Some of the children asked if they could take the donated food back, showing they're still learning about the process.

After this experience, we headed back to Willow, what a fantastic morning.


We are very proud to share the grading from our recent Ofsted visit. The full report is available on the school website.

Photos from Bluebells Day Nursery, Partridge Green's post 02/09/2023

We are ready!!! ☀️
Bake Away By Amy is here too!


A big thanks to everyone who made it to our preschool graduation today! 🎉
Wishing all our little grads the best as they head off to big school adventures!

Feel free to share any photos you've got!


Join us at our Summer Fair on Saturday 2nd September, from 12-3pm ☀

Bluebells Day Nursery, Partridge Green We provide day care for children aged 3 months to 5 years from 8.00a.m. – 6.00p.m. throughout the year except Bank Holidays.



Roasted Cauliflower Pilaf - This dish is fantastic for lunch or tea and would be a perfect addition to a Summer BBQ!!

Ingredients (serves 6)

300g Easy cook rice
400g frozen cauliflower florets
500ml veg stock
1 red onion
Lemon zest and juice
1tbsp Harissa seasoning
2 tbsp olive oil
200g frozen peas
200g frozen green beans
100g spinach
1 handful freshly chopped coriander
1 tbsp turmeric
1 tsp garlic puree

1. Preheat the oven to 220c
2. Put pan of water on to boil for the rice
3. Place the cauliflower in a deep roasting tin and toss with the harissa, add 1 tbsp oil and roast in oven until starting to char
4. Thinly slice the red onion and add to pan with oil and gently fry, add peas, beans and washed spinach.
5. Zest and juice the lemon and stir into the vegetables
6. Stir in garlic puree and stock and allow to reduce.
7. Once rice is cooked drain and stir through turmeric.
8. Add rice to cauliflower tin and mix in the vegetable mix.
9. Add some more thin slices of lemon and place on top of rice serve onto plates and sprinkle freshly chopped coriander to garnish.



This week we started the Summer menu. The children have enjoyed some new additions as well as some old favourite dishes.


Willow have a new addition! We can’t wait to see how this impacts the children’s play 😍👋🏼🛶

Thank you for the donation, we love it! ☀️💗

Photos from Bluebells Day Nursery, Partridge Green's post 05/05/2023

🇬🇧A garden party fit for a king 👑

Photos from Bluebells Day Nursery, Partridge Green's post 04/04/2023

☀️Alfresco Dining! ☀️

Today it was warm enough for the children to eat outside.
Willow enjoyed their afternoon snack in the sun while Maple and Oak dined outside together for tea!



Mexican Chicken Traybake with roasted baby potatoes.


1 Red onion
2 Teaspoon Smoked Paprika
1 Tablespoon Cumin
2 Chicken Breasts
1 Tablespoon chopped Garlic
2 Peppers
1 Teaspoon Olive Oil
1 tbsp veg oil
Baby potatoes (to serve with)
1 Can Chopped Tomatoes
100g Kidney Beans
Generous helping of sweetcorn


1. Chop potatoes and add to pan of cold water, bring to boil.
2. Slice chicken and season with 1 tbsp smoked paprika. Place on baking dish and cook in oven 200c for 20-25mins.
3. Meanwhile, dice the onion and pepper then gently fry in the oil with the cumin and 1 tbsp of smoked paprika.
4. Add garlic, sweetcorn, chopped tomatoes and drained kidney beans to onions and peppers cook for a few more minutes ensuring the mix doesn’t stick to the pan.
5. Put veg oil in roasting tray and place in oven for 10 minutes
6. Once potatoes are part boiled, drain and transfer to hot oil from oven. Place back into oven.
7. Transfer mix into tray with chicken, cover with foil and place in oven bottom shelf
8. Cook until potatoes are crispy!



Check out our new Spring/Summer menu launched this week! We have kept some of the children's favourite dishes as well as some new ones..


Last week we provided a special menu for St Patricks day with some traditional Irish dishes. We also made green jelly St Patricks day hats! If you would like the recipe for any of these dishes please pop us a message! 🍀


This Valentines day the children enjoyed a special valentines menu with lovely dishes throughout the day!

Photos from Bluebells Day Nursery, Partridge Green's post 27/01/2023

This week the children have enjoyed a plant based menu at lunch time. We have served a variety of hot, plant based meals that are simple to cook at home! If anyone would like the recipe for any of these dishes please do not hesitate to send us a message.

Timeline photos 14/01/2023

Tomorrow is the deadline to apply on time for your child to start at primary or infant school or transfer to a junior school for your application to be considered on time. Don't delay



Sausage and bean cassoulet

Allergens: Sulphites

Ingredients (serves 6)

6 Sausages (Sainsbury taste the difference British pork)
1 tsp oregano
1 tbsp olive oil
1 tsp smoked paprika
1 onion, diced
400g tin butter beans, drained
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, crushed
2 tbsp tomato purée
2 tsp thyme
1 x 400g tin chopped tomatoes
350ml Chicken or pork gravy (Sainsbury free from)


1. Preheat oven to 180C. Cook Sausages and leave to cool.
2. Gently fry diced onion in a pan with the oil.
3. Add the garlic and paprika then cook for another minute.
4. Add the diced carrot and celery.
5. Make up the gravy and add to pan.
6. Chop cooked sausages and mix in with the cassoulet then add herbs and beans.
7. Allow to simmer on a low heat for at least 45minutes.
8. Serve with mash potatoes or crusty bread.



We are recruiting!

✨Are you looking for a change of career?

✨Do you enjoy working in childcare and are looking for Ad Hoc work?

✨Are you already qualified and looking for a new adventure?

Get in touch to find out more!

NEWS: Ofsted launches Annual Report 2021/22 13/12/2022

NEWS: Ofsted launches Annual Report 2021/22 Today (13 December 2022) HM Chief Inspector Amanda Spielman has presented Ofsted’s Annual Report 2021/2022, setting out the ‘state of the nation’ view of education and social care in England, including early years and childcare



Ingredients (serves 6)

500g Unsalted Gammon Joint
Pork or Chicken Gravy Granules
2 Bay Leaves
2 Tbsp Vegetable Oil
1 Teaspoon Black Peppercorns
1 Tbsp Dried Rosemary
1 Small Brown Onion
1 Tbsp Dried Sage
500g New potatoes
500g Mixed Veg


1. Place Gammon in pan and cover with water add bay leaves, peppercorns and quartered onions bring to boil.
2. Simmer for around 45mins-1hour until the middle of the gammon joint reaches 75c.
3. Take the Gammon out of the pan and leave on the side to cool.
4. Preheat oven to 200c
5. Chop the potatoes in half and put in a pan of cold water and bring to the boil until potatoes are slightly soft. Place Oil in oven dish and allow to heat in oven for 5 minutes.
6. Once meat is cool slice and place in an ovenproof dish. Drain the potatoes then coat with rosemary and sage. Add potatoes to the hot oil.
7. Make up gravy and add to dish with gammon slices. Place the meat and potatoes in oven for at least 45 minutes occasionally shaking the potatoes.
8. Meanwhile boil water for veg and drain once cooked.
9. Take meat out of oven once core temp 75c and potatoes are golden.



With Strep A infections, including scarlet fever, on the rise, keep an eye out for the symptoms.



Cod Mornay

Ingredients (serves 4)

Mornay Sauce
25g Butter
25g Plain Flour
500 ml Milk
80g Cheese (grated, e.g. mature cheddar, gruyere)

4 Skinless boneless cod fillets
100g Breadcrumbs
Handful of fresh parsley (finely chopped)


Preheat oven to 180
First make the cheese sauce

1. Melt the butter in a saucepan.
2. Stir in the flour and cook for 1–2 minutes.
3. Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed, and the sauce is smooth and shiny before each addition of more milk. This will help ensure you get a smooth sauce with no lumps. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil.
4. Stir in cheese and allow to melt. Don't re-boil the sauce or it will become stringy.

Place the cod in a baking dish. Pour the sauce over the top and sprinkle breadcrumbs with parsley on top. Bake in oven for 30mins until the breadcrumbs are golden.

Great with new potatoes or mash.



Are you or someone you know looking for casual work to fit round your current job? Or wanting extra hours in the school holidays?

If so then a bank role at Bluebells is for you! 🎉

With the bank hours available at Bluebells you choose which hours you work; Monday-Friday between the hours of 8am-6pm - giving you flexibility and freedom to suit your schedule.

Email [email protected] or DM us for more information.



Beef Lasagne

500g Beef
1 Box Lasagne Sheets
50g Cheddar Cheese
2 Tsp Garlic Puree
1 Tsp Oil
1 Large Onion
Cheese Sauce
3 Peppers
2 Tsp Mixed Herbs
500ml Milk
1 Carton of Passata
50g Grated Cheddar
3 Tbsp Tomato Puree
50g Vitalite or Butter
1 Can Chopped Tomatoes
50g Plain Flour


Cheese Sauce

1. Make a roux by melting butter in pan and adding flour until a ball has formed.
2. Slowly add milk and cheese, whisk until a smooth, lump free consistency has been achieved.
3. Set aside

Beef Mix

1. Finely dice the onion and pepper, gently fry in oil.
2. Add the garlic fry off for a couple of minutes and then add brown the beef mince in a separate pan adding the herbs.
3. Once beef is browned stir into the onion mix. Stir the puree once that has mixed add passata and chopped tomatoes.
4.While the beef mix is simmering boil a kettle and use hot water to soften the lasagne sheets.
5. Take ovenproof dish and begin layering by starting with the beef mix at the bottom of the dish with a small drizzle of cheese sauce then completely cover with lasagne sheets. Continue this process ensuring the top is covered in a layer of cheese sauce and extra cheese sprinkled on top.
6. Bake in oven 200c for 45 minutes


Photos from Bluebells Day Nursery, Partridge Green's post 21/11/2022

✨ We are recruiting ✨ To discuss career opportunities, please email [email protected]



Ingredients (serves 6)

1 Small Brown onion
1 Sweet Potato
1 Carrot
1 Teaspoon Ground Black Pepper
1 Ltr Reduced Salt Beef Gravy
3 Tablespoons Pearl Barley
1 Teaspoon Olive Oil
Half Swede
1 Parsnip
1 Tsp Black Pepper
500g Lean Diced Irish Beef
Pinch of dried Parsley
300g New Potatoes


1. Place pearl barley into a bowl and cover with water.
2. Peel and dice all of the vegetables except the new potatoes which you just cut into quarters
3. Gently fry onion in oil for at least 20 minutes until onion is almost transparent then add the beef to stock pot.
4. Brown the beef, season with black pepper and then add the diced vegetables. Make up gravy and add to the stock pot.
5. Drain the pearl barley and add to the stock pot.
6. Allow to simmer for at least 1hour. Keep checking and topping up with water if necessary.
7. Preheat oven 200c
8. Place new potatoes in pan of cold water and bring to boil.
9. Place the stew into a casserole dish
10. Cook the stew for a further 30 minutes
11. When the new potatoes are cooked, drain and sprinkle with parsley then serve with the stew.




Beef Ragu with Tricolore Fusilli

Ingredients (serves 6)
500g Lean Diced Beef
1 Pepper
1 Teaspoon Smoked Paprika
1 Tin of Chopped Tomatoes
1 Tablespoon of Tomato Puree
1 Small Brown Onion
1 Teaspoon chopped Garlic
1 Teaspoon of mixed herbs
300g Tricolore Fusilli Pasta
1 Teaspoon Oregano
Handful of fresh basil
2 Teaspoon Olive Oil
2 Carrots
500g Passata
1 Bay Leaf


1. Finely dice the onion and pepper gently fry half in a pan. Add diced beef and brown off.

2. Meanwhile put a pan of water on to boil for the pasta.

3. Once beef is brown, add tomato puree, chopped tomatoes and passata.

4. Next add diced carrot, garlic, paprika and herbs (except fresh basil)

5. Allow to simmer for a minimum of 45 minutes so carrots and beef soften.

6. Drain the pasta and stir into the ragu.

7. Chop the fresh basil and add to ragu.

8. Take out the Bay leaves and discard.


Photos from The Curiosity Approach's post 07/11/2022

Today the childred enjoyed a special 'Bonfire night' menu throughout the day!



Hawaiian Quesadilla

Ingredients (serves 4)

4 Corn on Cobs
4 Large Wheat Tortilla Wraps
75g Cheese
4 Slices thin ham
1 Small tin pineapple in juice


1. Put pan of water on to boil for the corn and cook for around 15mins
2. Drain the pineapple and keep the juice. Use a stick blender to make a pulp add juice as you go to obtain a spreadable consistency
3. Spread the pineapple puree on a tortilla wrap. Add 2 slices chopped ham, sprinkle cheese and place another tortilla on top. 2 sandwiched tortillas will give you 4 portions.
4. Place non-stick frying pan on a medium heat and place tortilla in the pan. Once the tortilla is starting to go crisp on the bottom, flip it to toast the other side.
5. Once toasted slice into quarters



This Halloween the children enjoyed a 'Spooktacular' menu throughout the day!

Photos from Bluebells Day Nursery, Partridge Green's post 31/10/2022

Happy Halloween!



Matar Paneer


1 package of paneer, 350 grams
1 tablespoon cooking oil
1 medium onion, diced
2 tablespoons ground ginger
1 teaspoon garlic puree
2 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon garam masala
1 tin tomatoes
1 cup frozen peas
½ cup plain yogurt


1. Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.)
2. Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes. Add the cumin, turmeric, and garam masala and let the spices cook for 1 minute.
3. Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan.
4. Stir in the peas and yogurt. Drain the paneer and add it to the pan then heat the curry gently over medium heat. Add up to ½ cup of water to thin the curry.
5. Serve with Naan bread.



NEW - Rishi Sunak has been appointed as the new leader of the Conservative party, and will become the next Prime Minister.

Commenting on the appointment, Alliance CEO Neil Leitch said: “As Mr Sunak prepares for the many challenges awaiting him as Prime Minister, it’s absolutely vital that tackling the ongoing early years crisis in this country is made a top priority.

“Quality early education and childcare is fundamental to any functioning society, and particularly at a time of economic crisis: our vital sector not only supports children to get the best possible start in life, but also ensures that parents across the country are able to work and contribute to our national economy.

"However years of neglect and, more specifically, underfunding have left us in an untenable situation where costs are continuing to spiral for parents while talented education professionals, sick of being overworked and underpaid, are abandoning the sector in their droves.

“Rather wasting any more time on a fruitless ‘deregulation’ agenda that would have only exacerbated an already-dire situation, we need a clear, comprehensive long-term early years strategy from government that actually supports the delivery of affordable, sustainable, high-quality care and education.

“As such, we urge Mr Sunak to scrap government plans to relax ratios in early years settings, and instead commit to the substantial investment needed to ensure the sector can not just survive, but thrive in the years to come."



Chicken Enchiladas

Ingredients (serves 4)

1 Tbsp Tomato Puree
4 Tortilla Wraps
1 Large Brown Onion
1 Tin Chopped Tomatoes
200g Passata
75g Grated Cheese
2 Peppers
2 Tbsp Mild Chilli Powder
2 Tbsp Oregano
2 Tbsp Cumin
1 Tbsp Garlic Puree
2 Tsp Black Pepper
2 Large Chicken Breast
1 Tbsp Olive Oil
1 Tbsp Smoked Paprika
2 Tbsp mixed herbs


1. Set Oven to 180c and slice the chicken into strips. Mix half the spices (except mixed herbs) oil and garlic together and stir in the chicken to marinade.
2. Slice the onion and peppers and fry in a little oil for a few minutes. Add the other half of the spices and gently fry until soft.
3. Fry chicken strips until fully cooked through and add to the onion and pepper mix.
4. Take a tortilla wrap place mixture down the centre and wrap then place in an ovenproof dish. Repeat this process until you have used all the wraps.
5. Mix chopped tomatoes, passata and mixed herbs together and pour over the top of the wraps.
6. Sprinkle cheese over the top and bake in the oven for around 20-25minutes.


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Everyday fun at Bluebells





21 Littleworth Lane

Opening Hours

Monday 8am - 6pm
Tuesday 8am - 6pm
Wednesday 8am - 6pm
Thursday 8am - 6pm
Friday 8am - 6pm
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