World Food Day was the subject of the week’s Focus Week, and it has been fantastic to see pupils showing off their culinary skills in a number of different ways.

Many pupils have sent in pictures of their homemade bakes or meals and, judging by the quality, we definitely have a few future Michelin star chef potentials, or Bake Off winners, in our midst!

The message of the week focused on sustainable eating, and pupils have been learning about this through their tutor time activities and in assemblies. Even members of staff donned their aprons and took up the challenge of live cooking (with limited equipment!) during assembly. Highlights of the week included Mr Simpson’s French toast and Mr Cartner’s veggie pasta. There were one or two dicey moments with some over-enthusiastic stir -frying, but I’m relieved to report that the theatre curtains remain intact.   

Elsewhere, we were pleased to welcome ex-student and renowned local chef Jack Dubberley ( ) into school to work with our Year 10 and 11 Hospitality and Catering classes as well as cooking up a storm with some of our Year 8 pupils.

Year 10 and 11 pupils were shown how to split a whole chicken into the different cuts; they then had the opportunity to have a go themselves.

Year 8 pupils were treated to a lesson in how to fillet a plaice, and also a cooking masterclass using wagyu beef.

Sam Sullivan, Assistant Headteacher, said: “The students were really impressed by Jack’s skills, particularly when trying to replicate these themselves. They also learnt a valuable lesson in how to reduce food waste and keep costs down by using a bit of extra effort, rather than buying pre-prepared and pre-packaged meat.”