There has never been a better time than the present to educate youngsters about the benefits of healthy eating and the importance of ethically sourcing local produce. We have recently joined forces with London’s Billingsgate Seafood School to do just that by co-delivering a workshop at St Helena School with a sole focus on seafood.
The road show educated students about the health benefits of eating fish, the importance of ethically sourcing produce and techniques for preparation. Students were then able to get hands-on by preparing different types of produce ranging from; Trout, Monkfish, Crab, Herrings and more – preparing them for the fish filleting element of the new GCSE Food Technology syllabus. The visit was kindly supported by Direct Seafoods Colchester and the M&S Forever Fish campaign, which focuses on encouraging people to eat the lesser known British fish species, without compromising on quality.
Paula Williams, Schools Co-ordinator at Billingsgate Seafood School comments about the importance of educating young people about sourcing seafood responsibly:
“There are over 100 different types of fish which can be eaten, however, to this day; the most popular fish are cod, haddock, prawns, salmon and tuna. We’re keen to engage with secondary schools and encourage students to think about where their food is sourced from. We want to educate students about the different variety of fish that can be eaten – not only as a main meal, but as snacks and starters as well. This road show enables us to communicate with students about the importance of keeping a varied diet and maintaining a healthy balance.”
Martin Fordham, Head of Catering and Hospitality at the College comments about the importance of promoting healthy eating in secondary schools:
“We are delighted to have teamed up with the Billingsgate Seafood School to enrich St Helena School students’ knowledge of seafood and its preparation. We have thoroughly enjoyed showing the pupils different varieties of fish, preparation techniques, provide them hands on filleting experience and the opportunity to taste some of the fish. I’m extremely grateful to Billingsgate Seafood School for supporting education in this way.”
Jude Rowlands, age 15, student at St Helena School comments about what he learned from the road show:
“It’s been really interesting and I’ve really enjoyed how interactive Martin has been with the practical activities and he made the session really enjoyable. The road show has made me think a lot more about using fish as an ingredient – as it’s very high-skilled and you can make so many different dishes with it. I will definitely benefit from this activity, as it will give me insight into preparation techniques ready for my GCSE modules next year.”
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