STUDENTS at Court Fields School in Wellington have been expanding their knowledge of fish and seafood - in partnership with the Food Teachers Centre and the Fishmongers’ Centre Fisheries Programme.

The aim of the programme is to see more children learn how to prepare and cook fish. Whether it is frozen, fresh, in a can or smoked, fish can be extremely sustainable and a much healthier protein source then meat.

Educating young people about diet and how to be healthy promotes a better mental well-being, gives them confidence to be independent cooks, the ability to use spare food from the fridge and leads them to be great resourceful cooks later in life.

The programme locates regional seafood suppliers willing to provide affordable products suitable for use in the classroom and matches local schools with the best, local, seafood source, helping teachers plan inspiring learning for all children.

Among other elements of fish and seafood cooking, the students have experienced enrichment workshops teaching them to prepare and cook mussels.

One GCSE student involved in the programme said: "I have really enjoyed this project. I had never even seen a mussel before we started this tonight, and I’m not sure I would ever have been brave enough to try eating one if we hadn’t done the session.

"Now I have seen, prepared, cooked and eaten mussels. This sort of lesson really helps me to be braver about the food I eat as well as what I will try cooking."

Food technology teacher Vere Kennett added: "I signed up to fish in school heroes so that I could increase students’ skills and knowledge regarding fish, increase the amount of fish recipes within school and promote eating fish and seafood to pupils.

"A lot of the time students find it difficult to step outside of what they know with food, and we know that nationally young people are eating less and less fish and that there is an obesity crisis among children.

"I really wanted to promote fish as part of a healthy lifestyle and as a sustainable food choice. I have been thrilled with the attitudes of the students who have really engaged with the programme and produced some excellent dishes."