Congratulations to Anna Woodman, Food & Nutrition teacher at Market Lavington School and a former pupil Isabel Johnson for gaining an award from the British Nutrition Foundation at a ceremony in London, 22nd November 2016. The award was one of a number presented by Her Royal Highness The Princess Royal to recognise the outstanding and highest achieving students for GCSE Food studies. Wiltshire based business, Wilde Food, met Anna when she came to one of its earliest Masterclasses. ‘Anna is an enthusiastic, talented and very dedicated food teacher which will undoubtedly have contributed towards Isabel’s achievement. We are delighted to see a student from a local and rural school being recognised for their outstanding exam result. ’ said Nicola Wilde.
Wilde Food are delighted to have received an educational grant from All Saints Educational Trust that will support and subsidise the cost of a series of events for food teachers in England. Meat, Fish and Poultry masterclasses will be run at 8 venues around England during the school year. Read more
Would you like to host a half day Wilde Food Meat Masterclass or Food Skills Course at your school?
What we need…
- Access on a Saturday
- Space and equipment for practical activities for a minimum of 20 teachers
- A demonstration area and white board in the room
- A separate area or room for serving refreshments
What you get… Read more
Celebrate the short season of rhubarb from the Rhubarb Triangle in Yorkshire (January – March). Yorkshire Forced Rhubarb holds Protected Designation of Origin status, awarded by the European Commission to products and foodstuffs produced, processed and prepared in a given geographical area using recognised know-how. Read more
The easy option after Christmas is to sit on the sofa and reach for another mince pie. After the excess of the festive season who doesn’t feel sluggish and uninspired? However, cutting out flavour and taste is not a prerequisite to kick starting a less calorie laden diet. Utilising winter greens like savoy cabbages in lighter, but tasty, dishes is a positive step towards a healthier regime.
Public Health England in association with British Nutrition Foundation has published two frameworks, for primary and secondary schools, to help implement the requirements for food within the new National Curriculum for Design and Technology in England, the GCSE Food Preparation and Nutrition and the Core Competencies for Children and Young people aged 5 – 16 years. Read more
The Food Teacher Professional Portfolio programme will provide a comprehensive range of resources, training and events including:
The second of this year’s Meat, Fish and Poultry Masterclasses from Wilde Food is to be held in Pewsey Vale School (Nr Marlborough) on Saturday 7 November 2015.
Aimed at KS3 and GSCE D&T teachers who are required to teach Food Preparation and Nutrition.
Each delegate will have the opportunity to observe demonstrations and then put into practice, for themselves, the necessary skills for the preparation of red meat, fish and poultry, for use in savoury dishes.
Not a day for the faint-hearted!