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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...
I attended a workshop by Manisha and Karam from HSBC on investing. They shared key insights into investing to the business and economics students. They defined investing as...
We are very proud of our students at Bushey Meads and we are delighted to recognise hard work in all forms. The pastoral team are privileged to work alongside such dedicated...
It was a pleasure to observe a year 8 science lesson this week, delivered by Mrs Bevil- Gahan, Lead SEND teacher. The lesson focused on the Earth’s magnetic field with the...
At BMS we always like to celebrate World Book Day and use it as another opportunity to profile the importance of reading. This year we want to build around the day and celebrate...
Year 10 undertook a Moments Circus. Students were presented with 6 stations, each giving an example of an object that demonstrates moments in action. They had a few minutes at...
This week was Children’s Mental Health Week and the theme of this week’s Assembly was Resilience. Mrs Ash, Head of Safeguarding, Standards and SEND spoke about what it...
Please use the half-term break to ensure your child returns to school in perfect uniform. This includes blazer, tie and school shoes (not trainters). Please also make sure that...
We have been delighted to have already received so many wonderful projects from the More Able Handbook. Examples include Aashiyana’s stunning photograph below, and a...
At BMS we are very grateful to our top practitioners and key members of our Teaching and Learning Team for the outstanding continuing professional development (CPD) opportunities...
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!
