Our School Kitchen Garden has proven to be a highly successful initiative, fostering active involvement from students, staff, and volunteers alike.

Throughout the year, students participate in our fortnightly gardening sessions, held on Wednesdays, where we focus on planting seeds and seedlings, spreading mulch, and harvesting a variety of vegetables. These include dwarf beans, radishes, snow peas, sugar snap peas, carrots, broad beans, and purple climbing beans.

The produce from the garden also plays a key role in our Grub Club cooking classes. We incorporate a range of garden-grown ingredients, including beetroot, spring onions, kale, lettuce, eggplant, chives, cucumbers, corn, and zucchini. Some of our most popular recipes include chocolate beetroot cake, kale chips, baba ghanoush, Caesar salad, and creamy chive dip. It is always a joy to see our students thoroughly enjoying the dishes.

In addition, it is a pleasure to provide fresh produce for the school canteen, where ingredients such as iceberg lettuce and broad beans are utilised in preparing nutritious meals for our students.