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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...
Two talented students from Bushey Meads School participated in the prestigious Rotary Young Chef competition hosted by Andy Wakeford, Head of School for Food Academy &...
Mrs Hanbury and Ms Amao’s enthusiastic Year 11 Food Preparation and Nutrition students held a delightful scone tasting event for Year 6 students and prospective parents. The Year...
Can you prepare in two hours, a two-course healthy meal comprising a main course and dessert for two people and costing up to £18.00? If so email Mrs...
BMS welcomed Little Reddings Primary School this week as Year 6 students are spreading holiday cheer by baking mini Christmas cakes. These delectable treats are part of a special...
Offshore Shell’s Generous Donation Enriches Students’ Culinary Education BMS has been handpicked as one of the fortunate recipients of a generous donation from...
Local Students Showcase Culinary Skills at Rotary Young Chef Competition Three talented students from local schools participated in the prestigious Rotary Young Chef competition...
Calling our young chefs in Year 8,9,10 or 11 Can you prepare in two hours, a two-course healthy meal comprising a main course and dessert for two people and costing up to...
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 weeks, they have been delving into the world of gluten structure, learning how it contributes to the texture of bread, and investigating the role of yeast in producing carbon dioxide to make our baked goods rise.
With this knowledge in hand, students have put their skills to the test by making a variety of flavoured breads, including garlic, cheese, herbs, cinnamon, and even chocolate! They have also taken on the challenge of crafting Chelsea buns, adding their own unique twists to the classic recipe. To round off their learning, students have been making homemade pizzas, using their newfound understanding of dough development to create delicious, well-textured bases.
