Knives out at museum

Winners from Springfield School in Drayton
Winners from Springfield School in Drayton
Yachts taking part in last years Clipper Round the World Race			             	  Picture: onEdition

‘Team spirit’ will keep us buoyant on global challenge

0
Have your say

The knives were out when students competed against each other to redesign a restaurant in one of Portsmouth’s oldest museums.

A team of year nine pupils from Springfield School in Drayton took on year ten youngsters from Gosport’s Brune Park Community College for the challenge, set by Portmsouth’s Education Business Partnership to reinvent the Quartermaster’s Kitchen restaurant, at the Royal Marines Museum.

Each team had to form its own company to spruce-up the famous eatery, come up with a new menu and increase custom and profitability.

And it was the Springfield pupils who won the day with their ‘sea breeze’ themed proposal, that included recipes from countries with a coastline, including Greece, Italy, India and the UK.

They also devised a children’s menu, called Peter the Pirate, suggested re-organising the seating area to create 10 extra places, painting the walls blue and green and sourcing all their food locally.

John Lomas, assistant headteacher, says: ‘I’m very impressed with what our students came up with and am particularly pleased with their sustainability theme which the school is always aware of.’

Team members took on roles including chef, kitchen and restaurant designers and marketing managers. They were supported with advice from professionals from the Federation of Small Businesses (FSB).

Neil Eames, organiser for the Wessex region of the FSB, says: ‘It is important school children have the opportunities to experience and be inspired by business and enterprise wherever possible because the next generation will be responsible for our future economic wellbeing.’

Andy Grice, year 10 teacher at Brune Park, adds: ‘All the pupils chose to come to this day and have responded really well to the challenge.

‘They have been learning how to work together as a team in a business environment, taking on different roles and responsibilities and meeting challenges through lateral thinking, analysis and use of their skills in subjects such as maths.’

Springfield was awarded an FSB Enterprise Challenge trophy, vouchers and a date later this year to take over the running of the restaurant for friends and family.

Keith Leaning, catering manager and head chef of the Quartermaster’s Kitchen, says: ‘I am delighted the kids had such fun thinking about my venue.’