Page 43 - Independent Schools Magazine
P. 43

 Hands on experience at cookery masterclass
GCSE cookery students from Sheffield High School for Girls stepped outside the classroom for real life experience with three professionals in a cookery master class.
The 13 pupils, who are the first to study GCSE Food Preparation and Nutrition at Sheffield Girls’ Senior School, rolled up their sleeves to
join in workshops with Waitrose butcher and fishmonger John Barker and former alumna, now baker at BakesbyButter, Lizzie Schofield.
They were also given an insight into working in a professional kitchen by Leslie Buddington, head chef at award-winning Sheffield restaurant Brocco on the Park.
The session was hosted by Harriet Coulthard of family run bespoke
kitchen making company My Fathers Heart.
Helen Simpson, Sheffield Girl’s cookery and nutrition teacher, said: “The aim of the day was to provide the students with the expert skills that they need to achieve the top grades in their qualification.
“You cannot beat hands on experience from professionals away from the classroom to translate text book information into practical skills.”
John Barker showed the students how to fillet and bone mackerel, dover sole and chicken while Lizzie Schofield gave a baking workshop on best techniques followed by tips on presentation and plating from Leslie Buddington.
Winning refectory design
Maccreanor Lavington has designed a new refectory building for Ibstock Place School, London. The practice was appointed after winning a competition to design the new wing.
Work has begun on the new building, which has been crafted to sit harmoniously at the heart of the school campus. The new refectory will provide a high quality, enjoyable dining environment with abundant natural light and garden views.
The generous floor space increases capacity and supports a diverse multi-use programme. The building accommodates a full commercial kitchen with specialist pastry room and hospitality annexe.
A soft stock brick and plain clay
tiles have been chosen to reflect the adjoining landscape and buildings; they are materials which will weather well and age gracefully, supporting
a timeless longevity to the building. The intricate timber roof structure provides both a sense of intimacy and grandeur. Rising to three glazed lanterns, the roof volume supports
a simple natural ventilation strategy and defines the uses below.
Maccreanor Lavington’s Tom Waddicor, Project Associate said: ‘We recognise the vital importance of lunchtimes in supporting pupils’ social and emotional development, providing a time for rest, reflection and camaraderie. Providing an inclusive, calm and comfortable environment for students and staff was integral to the design. We want the refectory to be a celebration
of communal life at the school – a dynamic and engaging space that
is functional and flexible and which Ibstock Place can enjoy for many years to come’.
    professional hospitality solutions
 For independent bespoke advice on your School’s Catering Services
 Do you wish to evaluate your current catering services, or need to know how the offering could be improved? Whether outsourcing or in-house, our nationwide-based specialist education catering consultants are here to help. Please call us for a no-obligation discussion.
Our expertise and advise include:
Operational & Strategic Reviews  Value for Money Audits Tender Support  Healthy Eating Focussed Menus & Marketing Catering Capital Projects  Contract Monitoring Recruitment & Staff Reviews  5 Star Food Safety Compliance
For further information, please call us on tel 0330 133 1238
or email services@panacheconsultancy.co.uk
          Organic food initiatives
The charity Garden Organic is able to run a range of training sessions in regional locations and individual schools or clusters of schools. Many of the courses can be run as whole day events with practical activities, or half day
or twilight sessions as more of a general overview.
‘An introduction to food growing for school cooks and caterers’ advises on the use of locally grown fruit and vegetables when they are in season as well as how to start growing food for school meals.
‘Business enterprise in schools through organic gardening’
explains how to successfully run an organic food growing-based enterprise project with young people as part of wider learning, including practical activities that can be linked to enterprise initiatives.
Other courses available include: • ‘Organic food growing for
schools’
• ‘From plot to pot – planning
what to grow’
• ‘Organic fruit growing’
For further information, please contact:
Colette Bond, Head of Education, Garden Organic Email: cbond@gardenorganic.org.uk
Tel: 02476 30821
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