A RASTRICK school has won a ‘guest chef’ to assist its catering team on Roast Dinner Day.
William Henry Smith School has also won a free hamper of local ingredients kindly donated by Keelham Farm Shop in Queensbury.
The school entered into the Food for Life Partnership competition by sending in its idea for a main course followed by a seasonal crumble and one side of vegetables put together by boys in Newton House.
The school was asked to consider where it might source the ingredients from, and how balanced the meal would be as well as seasonal, local, organic and high animal welfare ingredients.
The judges decided that the school had taken into consideration locally sourced references, the use of its own farmed eggs, seasonality and religious requirements.
Paul Johnson, who heads up The Chefs’ School at The Viaduct for one of the key partners in the Food for Life Partnership, Focus on Food, visited the school’s catering team and the pupils.
Business manager Caroline Booth said: “We are all really proud of the boys for taking so much time to consider the sources of the ingredients for their menu.
“They were very busy in the run up to the competition as they were collecting the eggs daily from our on-site chickens and they had already been out foraging for the fruits for the crumble.
“The students also learnt about the religious and ethical considerations in cooking during the run up to the event. We had a fantastic day and appreciated the visit from the guest chef.
“We would also like to thank our catering team who is putting a lot of effort into the event. The school is now working towards accreditation with the Food for Life Partnership and winning this competition has been a really positive start.”