Year 10 GCSE Food Preparation and Nutrition students, accompanied by Mrs Goddard and Mrs Kirby, visited Tuppenny Barn, an organic small holding in Southbourne. Tuppenny Barn are passionate about the environment and provide learning experiences in growing, sustainability, healthy eating and biodiversity.
After a tour of the grounds including talks on composting, rainwater harvesting and visiting the bee hives, the girls enjoyed a presentation by a local chef who explained the benefits of using local seasonal produce, avoiding food waste and portion control. The girls then prepared and cooked a range of starters to meet a given brief, harvesting their ingredients in glorious sunshine from the site.
Dishes included homemade sorrel and basil pesto pasta with sunflower seeds, roasted vegetables and cucumber ribbons produced by Imogen, Dhilly and Grace. Team Jenna, Abi and Anna made a delicious seasonal leek and tomato soup garnished with kale crisps and a potato chip medley. Suzie and Astrid presented Italian flavours using a rainbow of fresh produce with tomatoes, red onion, cucumber and garlic to make a fabulous crunchy bruschetta garnished with fresh fragrant basil. On completion, the girls presented their finished dishes for judging. The judges all agreed that the standard of work, the technical skills demonstrated and the presentation was of a very high standard.
After lunch, the girls finished with a quiz to test their knowledge before departing for home. It was a pleasure to take the girls who embraced the practical challenge and benefitted from the hands on experience provided by Tuppenny Barn. It was a great day!
Mrs Goddard, Head Of Design & Technology: Food