Cooking up a storm

Budding young gardeners had the "nicest lunch ever" after canteen staff made spaghetti bolognaise with onions grown in the schools very own allotment.

Year five and six pupils from Dover Road Community School have spent months growing the onions as part of the primary's eco and cookery club - set up in partnership with Gravesham Borough Council's The Gr@nd.

After picking the onions, the children handed them over to the cooks on Monday 13 October, to be cooked with the spaghetti bolognaise being made for the school's lunch on Thursday 16 October.

The club, which runs weekly, allows the youngsters to choose the vegetables they want to grow including potatoes, cabbage, strawberries, beans and tomatoes, sew the seeds, maintain them and harvest them.

This allows the children to understand where the food they eat comes from as well as opening their eyes to a whole range of fruit and vegetables they might not otherwise get to try.

Healthy Schools Co-ordinator Sue Smith said: "We have had the allotment here for about two years now and it is a real asset.

"They teach children about where the food they eat comes from and because they grow all the food they are really excited about trying it."

The cookery club, which is a five week after school family activity run by Community Chef Meryl O'Shea, is held in conjunction with Kent County Council's 2010 objectives for healthy eating.

With 28 years experience in catering Meryl draws on her knowledge to help families and communities enjoy preparing and cooking a range of affordable fresh and wholesome dishes such as bakes and soups.

Note to editor:

Dover Road Community School was awarded Healthy School Status 18 months ago.

Pictures available at request.