National Healthy Eating Week

This week we've been celebrating National Healthy Eating Week with lots of activities for students and staff.  The week began with a fantastic event, run by Steve Spofford and his team from our catering provider Aspens, which involved Year 8 students in an engaging nutritional discussion and hands-on cook-off. Two teams competed to cook and serve their own style of falafels, served with homemade flavoured flatbread and citrus-y kale, mango and pomegranate salad! Yum! Special thanks to Aspens for their support, and to all students and staff who participated.                        

On Tuesday 11th June, we were lucky enough to have Josh Eggleton, owner of the Michelin starred restaurant Pony & Trap, join us to give a food demonstration to our GCSE and Year 7 students using local produce and showing us how to cook mackerel three ways. Josh was accompanied by ex-Churchill student, Nick Woodhouse. Nick has continued to follow his dream within the food industry, currently studying a culinary arts degree at Derby University, yet in his spare time works for Josh at the Salt & Malt in the Chew Valley.

The day continued with a special evening event, with Josh Eggleton officially opening our Food Rooms in the new Athene Donald building. A spectacular, well attended evening began with our Chamber Choir singing three songs before Josh cut the ribbon to officially open our food rooms.  Rotarians Brian Kirkup and Merlin Saunders also presented awards to two of our students for their achievements in the Rotary Young Chef of the Year Award. A super evening where student successes were celebrated brilliantly. Thanks again to everyone involved in making this evening such a special, memorable experience and to all the companies that we have been privileged to work with in supporting our students to strengthen their learning in Food & Nutrition.
 
Wednesday, we were joined by two more chefs, Keith and Mark, from the Springboard Future Chefs Programme who worked with our Year 9 and Year 10 GCSE students. Students did a workshop making pasta, shaping and rolling different outcomes and presenting their outcomes which they were then able to take away. Thank you Mark and Keith for such an engaging, student led workshop!

The fun continued on Wednesday lunch time with various activities on offer for students; Yoga with Miss Bones, HIIT class with Team PE and Zumba! with Team Dance. Aspens also offered a healthy street food experience lunch for students that looked and tasted amazing! Again, these events cannot happen without the team support – huge thanks to Miss Bones, Miss Millett, Mrs Rees, Mr Hayne, Mrs Taylor and Miss Jones.

The week ended with a lunchtime food club for Year 7 making apple crumbles and offering staff homemade spinach and ricotta stuffed pasta with tomato and basil sauce for lunch!  Churchill has loved every minute of Healthy Eating week!

I would personally like to thank Julie Williamson, Food Technician, for once again going above and beyond with offering support to our students and events at Churchill. #Churchilllovesachallenge #foodislife #BNFHEW19 @Foodafactoflife