Small wonders: Why chefs should consider downsizing their adult menu to cater for increasingly sophisticated younger diners

From Chantelle Nicholson's seven-course junior tasting menu at Tredwells to child-sized tacos at Wahaca, children's options are becoming increasingly sophisticated, not to mention healthier. Stephanie Sparrow looks at the latest options for younger diners

Octopus salad, coconut mousse and the much-maligned spinach are not the stereotypical components of children's menus, but far-sighted chefs and operators are realising that their young guests are becoming increasingly receptive to trying new foods.