Monday 9th October saw the very first Sustainable Cookery Workshop in action thanks to Food Tech teacher, Karen Hicks, who led a class of Year 5 and 6 pupils through the experience of creating apple crumble and custard from ingredients foraged from the Park.
Twelve students from Hemdean House spent the morning collecting apples from under the trees by School House and reflecting on the sustainability of growing and eating your own food rather than importing and/or buying it. The workshop aligns with the Quaker values which fully embrace sustainability. Leighton Park is currently a finalist in the Independent Schools of the Year 2023 awards for the Environmental Achievement category and a Finalist in the Independent Schools Association (ISA) Awards for Excellence in Sustainability.
Katie Hind, Year 6 teacher at Hemdean House, felt that her pupils had benefitted by “understand[ing] the process of making a finished product using something home grown to reduce air miles and releasing gases.”.
Her student Bethany was enthusiastic about her experience: ”My favourite part of the Sustainable Cooking Workshop was getting to learn new things. The teachers were really nice. And being able to make my very own apple crumble and custard. It was one of the best days I have ever had, I highly recommend it and I would also love to do it again.”
Classmate Ines agreed, saying “I had a fabulous day cooking.”
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