
2 minute read
Back in Time
ISI INSPECTION REPORT 2022
Be Creative
Taste the Globe

There has been a focus on sustainability in Cooking and Nutrition throughout the Spring Term. Our boys have been exploring plant-based ingredients and discovering recipes that reduce meat consumption.

The topic of the term was International Food and Culture, with a focus on sustainability.
Our Year 4 boys have been learning how to use ‘bridge and claw’ plus other methods for the first time. They started exploring different flavour combinations, understanding how we can enjoy different flavour profiles. A particular favourite was making Basil Pesto Pasta where our boys used a pestle and mortar for the first time, crushing ingredients including fresh basil picked from our Kitchen Garden at the school.
In Year 5, our boys got to grips with transferring knife skills learnt with cutlery knives in Year 4, to perform



Top: Year 6 boys tucking into their fresh pizza in the garden
Left: Year 4 boys learn to make basil pesto
the skills with chef knives, as well as learning about sustainable healthy plant-based meals.
The highlight for our Year 6 boys was making their own bread and pizza, working individually to complete tasks and selecting their own bespoke toppings.
Our boys in Year 7 started to explore spices in more depth, beginning to experiment with different flavours. Next term, this will be continued when they develop their own plant-based curry recipes.
Year 8 have moved onto their sustainability unit. They have been looking at ways to increase plantbased ingredients in some of their favourite dishes, such as Chilli Con Carne, in effort to reduce meat consumption yet still enjoy the meals.
They have also learnt the importance of fibre for a healthy digestive system, as well as stabilising blood sugar levels. It was discussed that plantbased proteins are a rich source of fibre, as well as vitamins and minerals.
Considering sustainability, across all years, we have been collecting our food cut-offs and waste produce and delivering them to a local chicken farm on a weekly basis.
View our story and gallery of images. In Year 5, our boys have got to grips with transferring knife skills learnt with cutlery knives in Year 4, to perform the skills with chef knives.