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- Search - Section - Go -
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- Education > Active Kids Get Cooking
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- Active Kids Get Cooking
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Active Kids Get Cooking 2008 - Winners!

The challenge this year was to create and cook a two-course meal using local and/or regional ingredients. National winners of the Active Kids Get Cooking 2008 are listed below.

All winners attended an Awards event in London on 25 June 2008. Jamie Oliver, Prue Leith and Stephanie Valentine judged all the national winners to select a UK winner for primary and secondary schools. The UK winners were Gracehill Primary School (County Antrim, Northern Ireland) and Malton School (North Yorkshire, England).

Primary national winners
 England - All Saints C.E.P. School, Kent - Cauliflower flavour power followed by Rockin’ rhubarb rumble
 Northern Ireland - Gracehill Primary School, County Antrim - Surprise burger and chips followed by Chocolate orange explosion
 Scotland - St. Peter’s R.C. Primary School in Old Aberdeen -  Isle of Skye salmon and leek parcels followed by baked vanilla sponge cake
 Wales - Nantgaredig Primary School, Camarthen - Welsh lamb burgers, beetroot salsa and potato wedges followed by pancakes with rhubarb ice-cream and apple sauce

Secondary national winners
 England - Chloe Potts from Malton School, North Yorkshire - Oakcliffe pheasant with Ampleforth cider followed by Yorkshire rhubarb dream
 Northern Ireland - Victoria Price from Parkhall College, Antrim - Pork chops and peppercorn sauce with colcannon followed by rhubarb fool and shortbread hearts
 Scotland - Naomi MacKenzie from Plockton High School in Ross-shire - Smoked mackerel kedgeree followed by west Highland clootie dumplings
 Wales - Nicola Peate from Castell Alun High School in Flintshire - Cheesy Welsh stuffed aubergine followed by strawberry, orange and Caerphilly crumble

Judges’ commendation
 Isebrook School, Northamptonshire - Pork meatballs flavoured with home grown basil and tomato sauce followed by Northamptonshire pudding
 Judith Anderson from Inverurie Academy, Inverurie - Hearty Highland fling with mustard mash and country garden salad followed by Granny’s rhuberry crumble
 Longspee School and Service, Poole - Poole clams and cockles with pasta followed by dorset apple cake
 Oakvale School from Guernsey - Guernsey crab mushrooms followed by Guernsey gâche bread and butter pudding

Active Kids Get Cooking is a collaborative initiative from Sainsbury’s, the Design and Technology Association and the British Nutrition Foundation. The scheme is welcomed by the Department for Education and Skills, the Scottish Executive’s healthyliving campaign and the School Food Trust.

© British Nutrition Foundation 2008

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