Food, Glorious Food!

The Food Tech Department have been busy this term bringing the joy of catering to the community though a number of fantastic culinary initiatives. Understanding the importance of healthy eating and being able to prepare wholesome meals is a vital skill everyone must learn. This is why Food Technology is embedded as a critical part of our Lower School curriculum at Leighton Park and we offer the more scientific, Food Preparation and Nutrition as a GCSE option.  But whilst developing this vital knowledge, why not have some fun at the same time?

Our new Food Tech teacher, Jennie, and her trusted and talented assistant, Annie, have offered up a wonderful range of opportunities both in lessons and as part of an active cross-curricular programme. Students can continue to learn Food Tech higher up the School through the hobbies programme even if they have not selected to study it.  “I am delighted to have been able to join the Leighton Park teaching family this term.” enthused Jennie, “Annie and myself have really enjoyed putting together projects to encourage cooking throughout the School and through independent activities.   We have been really pleased with how well students, parents and staff have participated this term.   We are looking forward to continue developing projects to inspire a love of cooking for all next term.”

Students always look forward to their Food Tech lessons and this term has been no exception. Even in year group bubbles, clubs have been offered to four of the School’s seven year groups, with Lower School experiencing ‘Fryer and the Chocolate Factory’ and the Sixth Form getting stuck into ‘Cooking for Uni’.

The Chocolate Factory has been a tremendous hit with our youngest chefs creating everything they can related to the humble cocoa bean, from fudge to chocolate pudding. They have even been offered an overview of the history of chocolate, entwined with the history of a number of successful Quaker brands such as Cadbury, Rowntree and Bournville.

The Sixth Formers have explored chilli, pizza and pasta amongst other delicious dishes, with menus that encourage sound nutrition and vegetarian options which make good student sense for financial and environmental reasons.

Annie and Jennie have provided recipes to day students across the School each week through the eBulletin in The Great LP Bake Off, where pupils from all year groups can submit photos of their great bakes. The challenges have ranged from fun cupcakes and kawaii biscuits to more technical recipes such as pineapple upside down cake, Cornish pasties and culminating in a festive yule log for Christmas.

Boarders have been given a goody box each week with ingredients for them to compete against the other Houses in a cooking competition that wins even more edible treats for their House! Their recipes have included granola bars, cheese straws, pizza and even a full English Afternoon Tea. After a strong start to the term by School House, Reckitt boarders were quick to catch up and the latest round (garlic dough balls) has seen a triumph from Field; it’s a wonderful way to spend time with friends and in lockdown 2 the kitchen has clearly been the place to be!

The final event as Christmas approaches, will be an online webinar being broadcast by UK Food Science on the penultimate day of term. If you would like to learn about the science of mince pies and the current trends of this traditional treat, tune in to hear Andrew Holt, Product QA Manager from Waitrose & Partners, from 4.30-5.15pm on Tuesday 15^th December.