On Thursday 21st November, Waverley Preparatory School’s full Year 5 cohort enjoyed a fun trip to Leighton Park School, taking part in a sustainable cooking workshop led by Food Technology teacher, Karen Hicks. The workshop was designed to teach the students practical cooking skills while fostering an understanding of sustainability, one of our School’s core values.
In our Food Technology Kitchen, the students were introduced to safe food preparation techniques, including the ‘Bridge and Claw’ method for cutting fruits. This hands-on experience was a first for many, and the students eagerly got to work peeling, chopping, and assembling their ingredients for a delicious crumble; including apples from trees in our School grounds and pre-picked berries, frozen to preserve their freshness.
Throughout the session, the students were encouraged to reflect on the environmental benefits of reducing food miles and minimising waste. The children learned about the benefits of eating in-season produce and the sustainability of growing and consuming local food rather than relying on imported goods. Karen also highlighted the importance of other sustainable cooking practices, such as composting scraps.
Our School’s dedication to sustainability has been recognised through numerous awards, including most recently the Green Senior School Award 2023 by Citykidsmagazine.
Guy Shore, Head Teacher of Waverley Nursery, Pre-Prep and Preparatory School, said he brought his students so “the children could do something they are not able to do at school” and added “they enjoyed the cooking experience but were also able to see a senior school in action”. The experience left most the children including Charlotte, Aurelia, Sienna, Molly, Rebecca, Sacha and Mikey all wanting to “stay longer”. This collaboration between Waverley Prep and Leighton Park School is a great example of how practical activities can inspire the next generation to embrace sustainable living and make a difference.
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