'Wouldn't it be fun?' said Miss Batty 'if we cooked our own lunch one Saturday?'

So last Saturday, menus planned, chefs hats at the ready, the boarders accepted the challenge!

The older girls worked alongside Head chef Paul, chopping, slicing and stirring  in the school kitchens to prepare Chicken Cordon Bleu with Fondant potatoes and vegetables and pasta with both tomato and mushroom  sauces. Younger girls took over the Food and Nutrition rooms to prepare delicious brownies and golden pineapple upside down pudding.

Tables were laid for 64 hungry and expectant boarders, who polished off the lot( including seconds), leaving clean plates all round! The girls were very appreciative of each other's efforts. What an example of School values in action!

Special mention must go to Elfreda who was also given the prestigious honour of preparing the apple crumble for the Remembrance Sunday luncheon guests the next day.

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