This term, students from KS4 and KS5 in the Food Studies Department took part in three enriching educational trips, each spread across different days. These visits strengthened curriculum learning while giving pupils hands‑on experience in real food‑industry environments.
Trip 1: Young Innovators Food Conference 2025
Students attended the Young Innovators Food Conference 2025 at Barking & Dagenham College’s Technical Skills Academy, where they participated in culturally diverse, sustainability‑focused cooking workshops delivered in partnership with ‘Be Inclusive Hospitality’. Guest chefs—including Ferdinand “Budgie” Montoya, Natalie Sheridan, and Sara Assad Mannings—inspired students with recipes and stories rooted in Filipino, plant‑based, and Palestinian food traditions. Working in professional kitchens, pupils explored new ingredients, gained confidence in practical cooking, and learned about career pathways in hospitality and food innovation.
Trip 2: Billingsgate “Seafood by Design” Practical Workshop
Students also took part in the Seafood by Design programme at Billingsgate Market, led by seafood expert CJ Jackson. This highly practical experience allowed pupils to handle, prepare, and cook a wide range of British seafood. Activities included pin‑boning fish, preparing mussels and prawns, shaping fish sliders, and tasting dishes such as Goan curry, chilli mackerel, and seafood pilaf.
The workshop deepened students’ understanding of sustainability, responsible sourcing, and the nutritional value of seafood while developing their hygiene, knife, and teamwork skills. The day concluded with a reflective Q&A on everything they had learned
Trip 3: “Fishmonger for a Day” — Vocational Seafood Skills Workshops
The third educational experience brought KS4 students back to Billingsgate Seafood Training School for the innovative “Fishmonger for a Day” sessions. Hosted above the historic Billingsgate Market, these workshops are designed specifically for Barking and Dagenham secondary schools to introduce young people to employment pathways in the food and hospitality industries. Delivered by specialist chefs from the
Seafood School, the workshops offered students the chance to:
- Learn practical fish‑handling and preparation techniques, including filleting and cooking
- Identify fish species and assess freshness
- Strengthen kitchen hygiene, presentation, and teamwork—essential skills for professional food environments
- Understand current industry shortages in fishmongers and “blockwork” skills, making these sessions especially relevant for career exploration
Students showing strong aptitude were offered work experience placements with local fishmongers and apprenticeship pathways through the school’s partnership with Direct Seafoods.
A Valuable Experience for All Learners
Across all three trips, students represented the school with maturity, enthusiasm, and curiosity. Each visit enhanced their understanding of the food industry—spanning sustainability, culinary arts, cultural food traditions, and specialist fishmonger skills.
The Food Studies Department is proud of the students’ engagement and looks forward to planning even more exciting learning opportunities in the months ahead.










