A simmering pot, sharp knives and fresh catch set the scene as pupils swapped theory for practice, stepping into the fast-paced world of professional kitchens under the guidance of industry experts.
Students from All Saints Academy Plymouth have been gaining hands-on experience of the food industry through a community project with the Plymouth Fishing and Seafood Association.
Year nine pupils worked alongside chef Matt Corner and chief executive Edward Baker in one of the school’s technology kitchens, batch producing a fish soup.
The session offered a practical application of skills developed in food and nutrition lessons. Students prepared vegetables and fish while learning directly from professionals in the seafood sector.
The finished soup was described as a success, with pupils expressing pride in both the process and the final dish. The experience also provided an insight into food production and potential careers within catering and the seafood industry.
All Saints Academy Plymouth, part of the Ted Wragg Trust, combines academic learning with practical and professional opportunities. The school said initiatives such as this help prepare students for apprenticeships, employment in local industries and further education through a broad careers programme.
Head teacher Scott Simpson-Horne said: “It was brilliant to see our students getting stuck in and applying what they’ve learned in the classroom.
“Working alongside industry professionals gave them real insight into the food industry, and it’s wonderful to see their confidence and teamwork in action.”
Edward Baker, chief executive of the Plymouth Fishing and Seafood Association, said: “It is great being able to work with local students to show them the diversity of fresh local fish that is available on their doorstep.
“It is especially good to see their enthusiasm and know that you are passing on knowledge about making the best use of all our food to the next generation.
“It’s a pleasure working with All Saints Academy.”
