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During May and June, we partnered with Magic Breakfast, a UK charity which aims to combat children’s food poverty by providing healthy breakfasts to schools, with the aim of giving them the best start to a day of education and learning.
To enhance the impact of our partnership, we welcomed a Year 6 class, from a London primary school that Magic Breakfast support, to Skylon in Southbank to learn all about healthy eating, food waste and of course to get stuck in to a tasty breakfast while they were at it!
First on the menu was a brief introduction to Skylon, covering fun facts like the origin of the name. Did you know that its namesake is a huge sculpture that was unveiled at the South Bank’s Art and Culture festival in the 1970’s?
They were then guided through a talk about healthy eating and introduced to each of the ingredients out on the table. They learnt about the different types of sugars, such as healthy ones from the fruits they were about to enjoy as well as the not so healthy sugars in chocolate and sweets.
After the introductory talks, it was time for the kids to get stuck in to making their pancakes, loaded with all the healthy toppings you could imagine, and get creative whilst doing it.
After breakfast, the focus of the day turned to food waste; how we reduce it at Skylon and how the kids can try to do the same in their own homes. They got to learn all about over at the Bar, where Skylon is committed to reducing food waste by using leftover fruit and turning it into something useful: think peels, pulps and purees!
Once they’d learnt the tricks of the trade, they put them into practice by concocting their own smoothies. They used leftovers from their breakfast as well as purees and juices pre-made by Skylon’s team using leftover fruit and veg, and followed the session swiftly with a tasting of their delicious drinks.
Head Chef Emanuel rounded off the day with a talk all about his role in the kitchen, as well as the many other important jobs that keep the kitchen running. He spoke about the importance of reducing food waste, in addition to health and safety, dietary requirements and what he loves about being a chef, inspiring a whole new generation of culinary connoisseurs.
