Grainville’s Y10 Culinary Arts students spent a terrific day with Kaspar from SCOOP learning about and applying the phrase ‘From Farm to Fork’. Firstly, they visited Ollie at LOMAH Farm whose focus was sustainable farming practices followed by a visit to Sarah at GREENGRO’s farm to learn about organic produce. Students fed chickens, collected eggs and picked both kale and spinach in preparation for their visit to SCOOP where students used these incredibly fresh ingredients to create cappelletti and agnolotti style pasta, stuffed with two different fillings together with two different sauces. The end result was thoroughly enjoyed by all. A truly amazing and engaging experience from start to finish #makingconnections
