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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,...
I am pleased to share that our Year 8 Spanish students will soon have the opportunity to take part in a Kids Lingo Spanish event, giving them a valuable chance to use their...
It was great to see Mr Newton’s A Level physicists in action on Wednesday morning of this week and see them completing an engaging experiment to explore the...
12 Willow – Scarlett D Always punctual and participating in all the activities,a model student.
With less than one week to go till curtain up, you’ll be wanting to get your tickets to catch our production of Seussical straight away. The production is looking fantastic....
A huge thank you to all the parents and carers who joined us last week for one of our parent school improvement meetings. Hosted by our Deputy Headteachers Mr Beswick and Ms de...
Last week, our Design & Technology department was buzzing with high-fashion energy as Year 9 and 10 students participated in a specialist workshop led by industry expert Usha...
When people talk about mental health, boys’ mental health doesn’t always get enough attention. There’s often pressure on guys to “man up,” stay tough, or deal with things on their...
This week I had the pleasure of visiting a Year 8 Textiles lesson. The classroom was absolutely buzzing with productivity. The students, expertly guided by Mrs Pattni, were all...
Reading has always been at the heart of our school community, and this year our students have taken that commitment to a whole new level. The impact of Sparx Reader across Years...
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.”
