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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...
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...
Offshore Shell’s Generous Donation Enriches Students’ Culinary Education BMS has been handpicked as one of the fortunate recipients of a generous donation from...
Design and Technology plays a crucial role in the Key Stage 3 curriculum, providing students with the opportunity to develop a range of practical skills, creativity, and...
Mrs Hanbury’s and Mrs Hewitts Year 9 Food groups had the pleasure of a visit from an education speaker, Lynne Snowden from Animal Aid last week to help consolidate the...
It is lovely to witness the growing crates of donations from students and staff towards the local Red Trust Food Bank. Each House has a crate in which to place their donations of...
I was so delighted to welcome both year 4 classes from LRS this week for an opportunity to carry out a brilliant rainbow salad practical! Students in year 4 have been learning...
The Year 11 Food Preparation and Nutrition group carried out their first food science investigation today. The NEA 1 food science investigation is back on the curriculum after it...
I took a group of year 7,8 and 9’s to the Brick Lane area of East London for enrichment day. We were joined by and excellent tour guide Eddie on his Locals love: East End tour...
Last week, Year 6 came up to Bushey Meads to learn about WW2 and rationing. Students who hadn’t been on the school residential trip had been in school completing a range of...
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!
