Fareham school celebrates British food

Lili Callard, nine, and Trey Dyer, nine, with Nathaniel Vowden, front of house at Rick Stein in Winchester and Liam Richardson, sous chef at Rick Stein in Winchester, showing the children a live lobster. ''Picture: Sarah Standing (151582-5847)
Lili Callard, nine, and Trey Dyer, nine, with Nathaniel Vowden, front of house at Rick Stein in Winchester and Liam Richardson, sous chef at Rick Stein in Winchester, showing the children a live lobster. ''Picture: Sarah Standing (151582-5847)

Primary school in Gosport celebrates one year since merger

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YOUNGSTERS celebrated British food by juicing apples, digging up vegetables and tasting honey.

The event at Wicor Primary School, in Hatherley Crescent, Fareham, saw 
cookery lessons and visits from top chefs, local producers and businesses.

A range of activities took place in the school’s grounds, organised with community food group Hampshire Fare, to celebrate the national British Food Fortnight.

Headteacher Mark Wildman said: ‘At Wicor we grow a lot of our own food, which the children harvest for cooking or have for sale in our organic veg box scheme. We also have hens and are hoping that our bees will soon be producing honey, all of which provide first-hand experiences for the children to plant, nurture, harvest and use local produce.

‘British Food Fortnight was the perfect opportunity for us to build on this philosophy.’

Businesses that took part in the day included The Southern Co-operative, Riverford Organic, Sunnyfields, Garsons, Bee Good, Hill Farm Juice and Fit2Cook.

Chefs Paul Watts, from 
the Meon Marriot Hotel and Liam Richardson, from Rick Stein, also participated.