On Monday 9th June, Year 5 students from St Mary’s School enjoyed a deliciously educational visit to Leighton Park School for a Sustainable Cookery Workshop, exploring the connections between food, sustainability and hands-on cooking.
The day began in the classroom, where the students delved into key environmental topics such as food miles, carbon footprints and the benefits of eating seasonally. With sustainability being a core value at Leighton Park, the session inspired the children to think more deeply about the environmental impact of their food choices.
Energised by what they’d learned, the students then headed into the food technology kitchen for the highlight of the day: making their very own seasonal fruit crumble. Using locally sourced and frozen berries picked at their peak, the children discovered how freezing can help reduce food waste while preserving flavour and nutrition. They also learned key kitchen skills, including the ‘Bridge and Claw’ cutting technique to safely prepare ingredients.
Buddy declared: “It was amazing. I loved it and I would do it again,” adding that he didn’t want the day to end. Aniella was just as enthusiastic, saying it was “fabulous,” and that if she were telling a friend about it, she’d say: “It was the best day ever and I’d recommend it to them.”
Their visit concluded with lunch in our school restaurant, Oakview, where sustainability and preventing food wastage is a major priority. All the students agreed that Oakview’s food was delicious so food wastage should not be an issue at LP! In fact, Nathaniel wished he had “a bigger stomach so [he] could eat more delicious food!”
St Mary’s Head, Stephen Blundell, summed up the experience simply: “It was a brilliant day!” Thank you to all the Year 5 children for their enthusiasm and we hope to see St Mary’s all again soon.
You can read more about Leighton Park’s approach to sustainability here and how we strive to develop the changemakers of the future here.
Visit our online photo gallery for more pictures from the day.
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