Students from All Saints Academy Plymouth have been gaining hands-on experience of the food industry through a new community project with the Plymouth Fishing and Seafood Association (PFSA).

Year 9 students joined PFSA chef Matt Corner and CEO Edward Baker in one of the school’s technology kitchens to batch produce a fish soup.

The project gave students a practical, real-world application of the skills they have developed in their food and nutrition lessons. Students learned from industry professionals as they worked together to prepare vegetables and fish.

The finished soup proved a success, with students proud of both the process and the final product. The experience gave them valuable insight into food production and careers within the catering and seafood industries.

At All Saints Academy Plymouth, part of the Ted Wragg Trust, learning combines academic study with practical and professional experiences. Opportunities like this help students prepare for apprenticeships, jobs in local industries and further education, supported by a wide-ranging careers programme.

Scott Simpson-Horne, Head Teacher at All Saints Academy, said:

“It was brilliant to see our students getting stuck in and applying what they’ve learned in the classroom. Working alongside industry professionals gave them real insight into the food industry, and it’s wonderful to see their confidence and teamwork in action.”

Edward Baker, CEO, Plymouth Fishing and Seafood Association, said:

“It is great being able to work with local students to show them the diversity of fresh local fish that is available on their doorstep.  It is especially good to see their enthusiasm and know that you are passing on knowledge about making the best use of all our food to the next generation. It’s a pleasure working with All Saints Academy.”