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After three months of dedicated after-school cooking sessions open to all Year 8–Year 11 students, three talented young chefs were selected to represent BMS in the annual Rotary...
Last week, our Year 8 students took on an exciting Design & Technology challenge — to design, build, and test their very own Mars Rovers! Over a two-hour session, C7 was...
Our Year 9 students have made an excellent start to the year in Technology. This term, they have a fantastic opportunity to explore each of the Design and Technology specialisms....
Last week, the Food Department was delighted to welcome Year 6 students from Little Reddings and Hartsbourne Primary School. As part of an exciting cooking session, the pupils...
This week, the warm and fragrant smell of freshly baked focaccia filled the air as Mrs Hanbury’s kitchen transformed into a little slice of Italy for Culture Day. Students from...
Mrs Hanbury’s and Ms Amao’s Year 9 Food groups had the pleasure of a visit from an education speaker, Anant Joshi from Animal Aid last week to help consolidate the topic of...
Year 10 Food Preparation and Nutrition students have truly impressed Mrs Hanbury and Ms Amao during the practical element of their PPEs. Tasked with planning, preparing, cooking,...
In preparation for British Science Week 2025, our Year 9 Food students have been busy in the kitchen, exploring the fascinating science behind bread-making. Over the past few...
Healthy Eating the Chinese Way! Both Year 10 food groups had a real culinary treat this week when they had a visit from the Ming-Ai (London) Institute. Two healthy eating...
Last weekend, Jacob took part in the highly anticipated second round of the Rotary Young Chef of the Year competition, held at Castle Newnham School in Bedford. The event brought...
After three months of dedicated after-school cooking sessions open to all Year 8–Year 11 students, three talented young chefs were selected to represent BMS in the annual Rotary Young Chef Competition, Hertfordshire round. The event took place at West Herts College on Saturday 29th November.
Mason, Sameer and Jacob arrived early—excited and understandably nervous—but each performed incredibly well. They produced a range of beautiful, expertly presented dishes, including salmon rillette, toasted marshmallow, Karachi lamb, Bombay potatoes and lamb kofte. The standard of cooking and presentation from all three students was outstanding.
We are extremely proud to share the results:
Congratulations to all three students for their hard work, professionalism and culinary flair. They have been fantastic ambassadors for BMS, and we wish Sameer the very best of luck in the next stage of the competition!
