The learners will be required to create a two-course meal from scratch in a timeframe of two hours. We are getting in lots practice and encouraging the chefs to experiment and adapt recipes. This week the group created their own take on “Spicy Chicken Stir-fry”- as you can see by the photo it looks amazing, what you can’t see is the moth-watering smell that wafted around the Upper site today!

Key stage 3 have also been exploring the versatility and seasonality of vegetables. They have used similar vegetables to create a range of dishes from Winter warming soup to a delicious stir fry.

We have explored the origins of our ingredients, their impact on food miles, nutrition and global warming. Hopefully, some of our learners will add a few more portions of vegetables to their diets!