YOUNGSTERS pressed apples and got up close and personal with beehives as part of British Food Fortnight.
Pupils from Wicor Primary School in Hatherley Crescent, Portchester, got stuck into workshops during the action-packed day.
It’s so important for our pupils growing up to know where their food comes from and that they can grow it themselves.Alison Nash, teacher at Wicor Primary School
A total of 438 children took part, with chefs, farmers and producers coming together to teach them about where their food comes from.
In its second year, the event saw the school’s grounds filled with pupils exploring how they can develop a healthier way of living.
Teacher Alison Nash said: ‘It’s so important for our pupils growing up to know where their food comes from and that they can grow it themselves.
‘They had a lovely time and all put so much enthusiasm and energy into taking part, which is great for us.’
Top chefs got stuck in to teach the children, with Paul Watts of the Meon Valley Marriott Hotel cooking chalk steam trout and Fergus Coyle from Rick Stein’s in Winchester cooking outside.
Pupils pressed apples from Swanmore-based Hill Farm Juice and explored the beehives with Bee Good.
Will Dobson, from Hill Farm Juice said: ‘It’s great that the school is getting involved and encouraging pupils to know more about the food around them.
‘I’ve never seen such enthusiasm from the groups I saw today and I think it was really successful as everyone got involved well.’
Stuart Smith, a beekeeper from Bee Good added: ‘The kids were so eager to learn.
‘I’ve seen adults more scared to approach the hives then some of these kids.
‘They ask so many questions and want to do as much as they can so it’s been a pleasure to be a part of this.’
Also taking part on the day were foragers from the Tree Council, Riverford Portsmouth and the World Wildlife Team, while Juicy Goddess was serving smoothies.