Celebrating a Food Education Award

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.

Rhubarb Triangle

RHUBARB by Wilde FoodCelebrate 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

Get off the sofa and grab yourself some greens … and oranges while you’re at it!

Winter BrassicasThe 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.

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Meat, Fish & Poultry Masterclass, Sat 7 Nov, Pewsey Vale School, Wilts

Spiced Chicken & pickled plums recipeThe 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!

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