As part of our celebrations for British food fortnight we took a trip to our local town of Totnes to shop for ingredients to create a meal made using ingredients from our local area.
Our students chose to make a vegetable pasta bake with organic kale, broccoli, spinach and leeks from farms in the surrounding area. We chose milk from Riverford Dairy and visited the speciality cheese shop to buy Quickes cheddar produced in Exeter.
We discussed the importance of supporting local farmers, shops and producers and how it positively impacts the economy and environment.
During the week we celebrated British ingredients and seasonal eating by cooking with some of our very own allotment vegetables and home-grown fruit.
We made cinnamon apple muffins using apples from our own trees and foraged blackberries for a crumble.
