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Both Year 10 food groups enjoyed a real culinary treat this week with a visit from the Ming-Ai (London) Institute. Two Healthy Eating Chinese Ambassadors, Carina and Jingting,...
Our enthusiastic Year 7 STEM Leaders have launched an exciting new project, and they have been busy putting their creativity and problem-solving skills to great use. This term,...
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....
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...
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...
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...
Both Year 10 food groups enjoyed a real culinary treat this week with a visit from the Ming-Ai (London) Institute. Two Healthy Eating Chinese Ambassadors, Carina and Jingting, visited Bushey Meads as part of the FUN:) HCCA Project (Healthy Chinese Cuisine Ambassadors).
Each group took part in a two-hour session where they learned about Chinese culture and traditional foods. Students discovered fascinating facts, such as how eating noodles during Chinese New Year is believed to increase longevity.
One ambassador introduced the groups to traditional Chinese festivals, dishes, and cooking methods, explaining why certain techniques are used. This was followed by a practical demonstration from a Chinese chef, who showed the steps involved in making chicken in black bean sauce. Students learned different vegetable chopping techniques and how to safely debone a chicken thigh. Health and safety guidance was reinforced throughout the session, and students were also introduced to Lee Kum Kee sauce products.
The students then had the opportunity to cook the dish themselves using the chicken and vegetables they had been asked to bring in. The results were impressive — the food was delicious, rich in flavour, and beautifully presented. At the end of the lesson, all students received a sachet of the sauce used, and the ambassadors selected the best dishes based on taste and presentation.
Congratulations to Arjun and Bethan in Mrs Hanbury’s group, and Anjola and Joshua in Ms Amao’s group, who were awarded a pair of chopsticks for being the best chefs. All students also received free sachets of Lee Kum Kee products.
“I really enjoyed learning about Chinese culture and cooking the dish! I will definitely try to recreate it at home.”
“I found the day a new experience, as we cooked a meal from a different culture. I learned important information about the background of the food and where it originates from.”
