In a rural setting in West Sussex, Oathall Community College brings a new meaning to the often-used phrase 'locally produced food' - it has a farm on the premises. This offers unique opportunities across the whole curriculum, but most obviously in cooking, where head of department Margaret Cooper helps students create a stir-fry with pork from a pig they may have passed on the way to class. Howard Wood who runs the farm says, 'What I'm trying to bring back is that direct link between growing something and cooking or eating it'. The students make a range of meals from fresh tomato soup to a pork stroganoff and the value of their newly-acquired skills are summed up by one of them - 'Because of what I'm learning here I can sometimes make a meal for my family at home'.

Video Series: KS3-4 Food Technology
Release Date 2008