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Charity raises over £11,000 for food education across Merseyside

2nd Aug 2022 - 06:00
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The Royal Academy of Culinary Arts’ Adopt a School Trust raised over £11,000 at a fundraising dinner with the money going towards delivering vital food education to children and young people across Merseyside.

The Adopt a School Trust, a national charity which delivers food education and cooking sessions to over 17,000 school children nationwide each year, has benefitted over 3,000 children from across the region to date through sessions in schools and on farms in Merseyside, as well as holiday club activity in partnership with Liverpool FC Foundation.

Helena Houghton, executive director of Adopt A School, said: “Inspiring the next generation about food and hospitality is one of the main aims both of Adopt a School and the Royal Academy of Culinary Arts, so we were absolutely thrilled that the very best chefs from across the region gave their time to cook alongside local students.

“To have the opportunity to work with chefs of this calibre is an invaluable opportunity for them and I know that it was a thoroughly enjoyable experience for all involved. Take 6 Colleges has been an enormous boost to Adopt a School and has provided a great deal of funding to allow us to continue to provide children with the good food education they deserve.”

Over the course of the evening, guests heard from young people who have entered the hospitality industry thanks to support from the Adopt a School Trust and from a local teacher whose students had benefitted from the programme.

James Brammer, year 6 teacher at St James’ Primary School in Skelmersdale, added: “Having Adopt a School regional chef James in our school had an enormous impact on the youngest children in particular. He provided each child with a hat and apron which made them feel like they were professional chefs for the day. Our school is a mixed catchment area, and we encourage high aspirations for the students and after the programme, many of them wanted to go on to be a professional chef.

“A programme like this cannot be understated as we can take for granted that a child might think that a pizza comes from the freezer or from a local supermarket, so having this opportunity for students to learn where food comes from and how it is made is truly priceless.”

Written by
Edward Waddell