Delicious UK – (10)October 2019

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FROM: SIAN STEELE
I couldn’t agree more with Polly’s
article. I vividly remember my
younger son’s humiliation when
I sent him to school on Greek Day
with freshly cooked squid, only for
him to be told it couldn’t be eaten
as it smelled fishy! My two boys
had cookery lessons at home
and elsewhere, and are both
adventurous eaters and capable
cooks. When my niece grew up in
Italy there was a strong focus on
where food and wine come from,
which I applaud. Well done for
raising this important topic.

FROM: STEPH FRANCIS
I’m a teacher in Bristol, and Polly
Robinson’s experience doesn’t
match up to mine. At a school
I once worked in, Key Stage 5
students were trained to plan and
serve meals in a small ‘restaurant’.
At my current school, we have an
allotment so students can cook with
what they grow and learn about
seasonality. There are pockets of
excellent practice. It’s a shame we
haven’t been able to see more of this
since the change in curriculum, but
a lot of inspirational teachers are
working hard to make that change.

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