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In preparation for British Science Week 2025, our Year 9 Food students have been busy in the kitchen, exploring the fascinating science behind bread-making. Over the past few...
Celebrations like St. Patrick’s Day offer a perfect opportunity to reflect on how diverse traditions enrich our lives. While St. Patrick’s Day is traditionally known as an Irish...
Thanks again to all the parents who attended our meetings last week. We’ve now collated the feedback and summarised the key discussion points and suggestions. Several themes have...
Mr Carter, Head of English, is supporting groups of Year 11 students in the lead up to their English Language and Literature GCSE exams. This week the focus was on the set text ‘A...
Work experience for this academic year has officially come to an end. It had been such an incredibly successful week for our Year 10s… whether they were researching and...
Name: Isobel House: Oak Reason for nomination: For her outstanding contribution to school life during the work experience week. She is truly an asset to Bushey Meads...
Next week is Flair Week! An exciting array of events will be taking place across all faculties, providing exciting opportunities for students to learn and be inspired. All...
Character Development: Contact Your Coach As part of our ongoing efforts to enhance our contact information, a list of Character Development Coaches is available below. These...
What an exciting week for our Year 10 students. For many of them this is their first experience entering into the world of work. Our fabulous pupils have chosen a variety of...
Ms Pattni, Lead Practitioner, and Mr Godfrey, Advanced Lead Teacher, delivered extremely useful CPD to staff on Friday morning on the topic of marking and feedback. The CPD gave...
In preparation for British Science Week 2025, our Year 9 Food students have been busy in the kitchen, exploring the fascinating science behind bread-making. Over the past few weeks, they have been delving into the world of gluten structure, learning how it contributes to the texture of bread, and investigating the role of yeast in producing carbon dioxide to make our baked goods rise.
With this knowledge in hand, students have put their skills to the test by making a variety of flavoured breads, including garlic, cheese, herbs, cinnamon, and even chocolate! They have also taken on the challenge of crafting Chelsea buns, adding their own unique twists to the classic recipe. To round off their learning, students have been making homemade pizzas, using their newfound understanding of dough development to create delicious, well-textured bases.
