Our mission was to introduce them to a selection of delicious local produce and inspire their culinary curiosity. The afternoon was filled with fun, learning, and mouthwatering flavors as we embarked on a culinary adventure with the young students.
With our fresh produce at the ready, we embarked on a hands-on cooking experience.
We had Smoked Mackerel from Blydoit, Skibhoul oatcakes, Shetland Dairy Buttermilk and a selection of salad leaves from TransitionTurriefield.
We encouraged the students to embrace the vibrant flavours by preparing a refreshing Shetland salad. Using salad leaves sourced from Turriefield, we guided the students in creating a vibrant salad masterpiece. To add a zesty twist, we drizzled the salad with a tangy buttermilk dressing. The children's faces lit up with excitement as they explored the combination of flavours and textures.
Our visit wasn't just about the food itself; it was also an opportunity to educate the children about the importance of supporting local producers and understanding the journey from farm to table. Marian, with her wealth of knowledge, shared captivating stories about the origins of the ingredients, connecting the students to the wider community and the significance of sustainable food practices.
Finally, the moment everyone had been waiting for arrived—the chance to taste the culinary creations. The children eagerly sampled their homemade smoked mackerel pate on oatcakes, savouring the unique flavours.
Mary's Rhubarb Fizz stole the show as the students enjoyed the refreshing beverage. Excitement filled the air as many of them requested the recipe, eager to recreate the fizzy delight at home. Many queued for 2nds and 3rds. It was inspiring to witness their enthusiasm for learning new flavours and techniques.
Our visit to Cunningsburgh Primary School was a great experience that combined the joy of cooking with valuable educational lessons.
Through local produce and engaging activities, we were able to foster a deeper connection between the children and their food, promoting sustainability and pride in the Shetland community. We left with full hearts and a sense of fulfilment, knowing that we had planted seeds of curiosity and appreciation for the produce available locally.
We extend our heartfelt gratitude to Cunningsburgh Primary School for welcoming us and allowing us to share our passion for local produce. Together, we can inspire the next generation to celebrate the rich culinary heritage of Shetland and nurture a sustainable future.
Click here to see how Mary makes the rhubarb fizz
