Year 6 pupils from Staniland Academy in Boston rolled up their sleeves and grabbed a fork to take part in the third Freshtime Fun Club session.
A total of 64 children assembled in the school’s hall yesterday (Tuesday) to welcome Mel Miles and Julia Pires from chilled food producer Freshtime, also based in the town.
After a short introduction about themselves and the company, Mel and Julia handed out a variety of Freshtime’s prepared salads which marked the start of a tasting and rating session.
The children soon tucked in to sample the food which included: Italian chicken and pesto courgetti; tuna Niçoise, supergreen and king prawn noodle salads; tomato and cheese pasta and falafel and hummus.
Armed with pens and paper, they were asked to write down what they thought about each pot and rate them based on criteria such as nutritional value and taste.
Suzie Pell, Year 6 Teacher at Staniland Academy, helped out on the day. She said: “It was great to see the children really getting stuck in to tasting and they decided just as quickly which ingredients they preferred over others.
“I was slightly taken aback when I heard one pupil exclaim, ‘I love kale!’
“The fun club has not only provided a great opportunity for the children to try new and different flavour combinations, but it has also got them thinking more about their current eating habits.”
Mel, Head of Agronomy at Freshtime, said: “It’s wonderful to see the children trying new foods and flavours. Most of the flavour combinations have been produced for a more adult palate so it’s fantastic to see them exploring, smelling and tasting the salads, which helps them to think about the benefits of healthy eating.”
To conclude the session, Mel played a video of Freshtime’s Managing Director Mark Newton, who set the challenge of creating a new salad and mini-marketing campaign ahead of the final fun club session on 13th July.
Suzie added: “We had a brilliant time – one pupil even described it as ‘the best afternoon ever’!
“Tuesday’s activity will have helped them to figure out what foods go well together and they’re already excited about working towards the last session.”