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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,...
It was great to drop into the industry standard catering suite at BMS on Wednesday morning and see Archie and Erin hard at work (supported by their staff Sous Chefs!). They had...
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...
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, and presenting two Mediterranean-inspired, healthy dishes, the students rose to the challenge with creativity and skill.
Over the past few weeks, they’ve been researching and practising a range of technical cooking methods. This week marked the highlight of their hard work: a two-hour practical session where they brought their ideas to life.
The results were outstanding, with beautifully presented dishes including Chicken Parmesan with freshly made pasta, Tiramisu with fresh berries, paella, baklava, calzone, and ravioli.
Well done to all students involved—you’ve shown dedication, skill, and real culinary flair!
