This month's inspiring school is Hotwells Primary School in Bristol. Teachers at Hotwells Primary School go to great lengths to incorporate cookery and food-related topics within the National Curriculum. Early Years make biscuits and butter to help meet curriculum targets in ‘Knowledge’ and ‘Understanding of the World’. Reception learns about Healthy Eating with talks by the local Fruit and Veg shop owner.

Local restaurant chefs have shown Years 1 and 2 how to make bread - a demonstration of irreversible changes and micro-organisms. A presentation by an egg producer has linked to Year 3’s study of Life Cycles and Nutrition Science and making vegetarian Cornish Pasties has taught them about reversible and irreversible changes. Year 4 have made a Bramley Apple Cake to link in with their lessons on Changing State and then had a talk from the local supermarket about cheese, which they linked to literacy sequences and instruction writing. Year 5 have baked Plum Crumble and Apple Pies to link with Healthy Eating, 5-a-day, Materials and Changing State in Science. Year 6 weren’t left out! The local delicatessen has given them a talk about fish that was linked to Life Cycles in their Science lessons. To top it off kitchen supervisor, Annette Morgan, has cooked a celebratory traditional British lunch for all the pupils with the help of Barny Haughton, the chef and owner of local restaurant, Quartier Vert.