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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...
Cast in pewter Our Year 7 students recently embarked on an exciting project: designing and creating pewter keyrings. The journey began with in-depth research into ancient...
This half term our Year 10 textiles students have showcased their creativity by designing and printing their own fabric and transforming them into stunning quilted toiletry bags....
There is always a great buzz in the tech block on Tuesday’s after school, when students come with enthusiasm and ideas to explore during our weekly STEM Club sessions....
Before the half term holiday it was so good to drop in to an inspiring Graphic Design A level lesson and see students in Year 12 working on completing a module based around...
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...
This last term has seen some amazing projects come to life in the textiles department! Take a look at the wonderful Year 7 pencil cases, Year 8 food cushions and Year 9 shorts as...
In Technology on Tuesday morning there was a hive of activity across many lessons with students enjoying putting their carefully crafted designs into action. In one lesson...
It was great to see our new team of robotics students enter their first tournament on Saturday 27th January. As a rookie team, it was always going to be a big challenge competing...
The students in Years 7, 8, and 9 have been hard at work, honing their design and crafting skills to produce impressive projects. Year 7: Pewter Cast Keyrings In Year 7, students...
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 together talented young chefs, each eager to showcase their culinary skills and creativity.
The judging panel featured Ian Marvell, Director of Marmite Fine Dining Catering and a distinguished judge for the Rotary Young Chef of the Year competition. With years of expertise in the culinary world, Ian was the perfect person to evaluate the contestants’ skills and dishes.
Jacob’s dish was a standout in the competition, featuring Mushroom and Sage Stuffed Chicken, served with fondant potatoes, glazed carrots, and a flavorful pea puree. For dessert, Jacob crafted a delicious Muscovado Streusel with banana mousse, topped with a honey glaze and ginger snap tuile. The combination of flavors and presentation impressed the judges, earning high praise for his talent and precision in the kitchen.
In a thrilling moment, Ian Marvell shared an exciting piece of news: Jacob has been invited to cook at the third round of the competition! This is a fantastic opportunity for Jacob to continue his journey and showcase his culinary abilities even further.
The competition was a great success, and we can’t wait to see what Jacob will bring to the table in the next round—his culinary future is definitely one to watch!
