National School Meals Week with Lower Hurst Farm


This week is National School Meals week and yesterday I was up at Buxton Junior School working with Lower Hurst Farm. As from yesterday Lower Hurst Farm now supply their free-range sausages to Derbyshire County Council for school meals. It just so happens that this week is also National Sausage Week.

After a delicious bonfire night themed lunch of bangers (sausages), fiery wedges, beans and apple sponge with custard we then set about transforming the hall in to a sausage roll demo workshop.

As time was limited, and due to the age of the kids, we decided making sausage rolls would be the best way to introduce kids to how sausages are made. First Nicky from Lower Hurst Farm explained how mince is made and what free-range stands for then it was very hands on. With my instruction, along with a good helping of maths & science (you know I love my cross curricular links) they all made some superb sausage roll. Some pupils even correctly guessed the extra ingredient we added, parsley. As sausage rolls take a good 30 min to cook, in true Blue Peter fashion the pupils taste tested a batch of sausage rolls I’d made earlier in the day. One child said they were even better than Greggs sausage rolls (I’ll take that as a compliment!)

National School Meals Week is all about promoting the benefits of a school meal and how they work with local producers for an added benefit. A big thank you to Buxton Juniors, Derbyshire County Council and Lower Hurst Farm for inviting me to take part in their NSMW activities.


About Julie @ Apple & Thyme

A Derbyshire/Staffordshire based business that provides creative food education with the aim of making good food and cookery skills accessible for all.

Posted on November 6, 2012, in children, Service, Workshop and tagged , . Bookmark the permalink. Leave a comment.

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