5.1 really enjoyed cooking this week, we made summer rolls by chopping,grating and peeling vegetables. We all thought they were delicious!

6.2 have started the week with food preparation as part of their D&T topic. First, we learnt about the health benefits of fruits and vegetables and then prepared the ingredients for our noodle soup. Great cutting skills were demonstrated by everyone.

Thrilled Hugh Fearnley-W could inspire us today at the CUSP DT Food Festival. Thank you for your words of wisdom to all our incredible children.
Unity Schools Partnership Griff Unity Schools Partnership HeadteacherChat
Delicious, sustainable and powerful food - legumes are where it’s at!

2.1 made cowboy caviar this week. We fine-tuned our chopping and dicing skills and tasted different beans together.
Verdict: ‘Tasty, actually!’

Unity Schools Partnership Alex Bedford A great afternoon in Y6 making chapattis and a cumin spiced topping to add to our Lentil Dhal! Still so many lovely flavours (and aromas) to come around Steeple this week too!

Year 4 enjoyed the DT Food Festival Live Q and A session this afternoon with Alex Bedford and Joe Gaze. We learnt that pulses are good sources of protein and fibre! They are good for us and the environment.

Would appreciate a retweet; we’re aiming to include the widest range of secondary schools possible School Food Matters Royal Academy of Culinary Arts TastEd Food for Life Veg Power Children's Food Campaign Jamie Oliver bestfoodforward.co.uk/post/importanc…

A great start to the Curriculum with USP Food Festival.
Here's a snapshot so far. Alex Bedford

CUSP Food Festival next week - legumes! Guests include Hodmedod's Tim Spector MD (Prof) Hugh Fearnley-W Quadram Institute Benedicts. Should be a blast Alex Bedford Curriculum with USP Unity Schools Partnership #legumes #kids cooking

CUSP Food Festival, we love legumes! All recorded cook alongs are on the website. Homemade baked beans and pea guacamole to name a few. #CUSP #primaryfood #legumes

Alex Bedford Curriculum with USP Lauren Meadows They look better than mine, top job Y6!

5A made a Mezze Bowl using lots of different fresh ingredients like carrot, cucumber, tomato, chickpeas and pomegranate. We even made our own harissa dressing with yogurt! ⭐️ We practiced our chopping, peeling and grating skills

Year 5 enjoyed baking garlic flatbread today in Design & Technology whilst learning about cultural influences on food. Curriculum with USP

Making smorresbrod- a traditional Danish open sandwich made with rye bread. The focus was on presentation- colour, height and odd numbers of ingredients. Everyone made a Marie Rose dressing to accompany it. Taste feedback was very positive.

Such a wonderful day spent last week working with reflective leaders, passionate about curriculum. Look at these books, pupils in Norfolk applying their learning in CUSP to real world events. AMAZING!

Last week in my current role and the kids are making it hard to leave

Our chickpea curry was delicious! Griff

WE BELIEVED!!!!!

Cracking knife skills from SCITT Primary trainees today. Summer rolls ahoy Suffolk & Norfolk SCITT - now recruiting as NESTT

Embraced my vulnerable side & was very honest about urgent need for Ofsted reform in an article I wrote for The House Magazine. Really hope it helps Members of Parliament/House of Lords, who all get a copy, understand how essential it is that the accountability process changes.🤞🏻