With healthy, sustainable, food as our top priority we try to use the best available ingredients, organically produced or free-range, as well as fair-trade or ethically produced items, in our recipes. Our dishes include whole grains, pulses (dried beans, peas and lentils), nuts and seeds, meat, poultry, fish and dairy produce, olive oil and other good oils and an abundance of fresh fruit and vegetables.
We are aware that some of the foods we use are more expensive, particularly animal produce. However if a wider variety of plant based, nutritious foods are incorporated into the diet, the consumption of more expensive animal produce will be less. By eating meat products 3 times a week, fish twice weekly and vegetarian dishes for the rest of the week, makes your diet healthy and varied and could help the budget stretch to buying the more expensive ethically produced meat, dairy produce, eggs and fish.
We feel strongly that it is every young person’s right to learn how to cook and the younger they start the better. We also feel that all children should understand more about how food is produced as how else can they make informed choices or influence decisions regarding the food they choose to eat in the future. Bearing this in mind, during the sessions, we discuss food and its relation not only to our own health and wellbeing but also to the sustainability of the planet. With the many food scares, particularly for livestock and dairy produce, the diminishing fish stocks and the high cost to the environment in the production of these foods, our students begin to understand the importance of a varied diet which uses plenty of plant based foods as well as moderate amounts of ethically produced animal produce.Click here to read about our day trip to Sheepdrove Organic Farm
