Butter, Scones, and Smiles: A Taste of Inclusive Food Education

At Best Food Forward (BFF), our purpose is to provide inclusive food learning opportunities that are transformative for people, communities and culture. We were delighted to welcome students from St Giles to the Welbeck Estate for a day of immersive learning, beginning with a visit to the Welbeck Dairy. 

Following their tour of the dairy, the students joined us at The School of Artisan Food for a hands-on session led by Lianna. Building on their morning’s experience of seeing where milk comes from, the students whipped fresh cream into salted butter and shaped their own butter pats by hand. Nothing went to waste- the buttermilk produced during the butter-making process was saved and used to bake delicious buttermilk scones. This allowed students to experience the full cycle of farm-to-fork cooking while embracing a low-waste, sustainable approach.  

We strive to accommodate a wide range of abilities and learning styles through our BFF delivery. This trip was made possible through the adaptive equipment and facilities both at The School of Artisan Food and across the Welbeck Estate. The students were highly engaged throughout, with exceptional hands-on participation and visible enjoyment during the butter and scone-making activities. 

Kate Tyrrell, a teacher at St Giles, shared her thoughts on the day: “Everything was exceptionally well planned and organised, and great patience and understanding were shown to our pupils. All of our pupils were so well engaged and focused, testament to your adaptations and understanding of their needs. Thank you! We really hope to visit again; our pupils benefited enormously from the day.” 

We’re proud to be inclusive of students with diverse needs and backgrounds, and to witness firsthand the joy and enrichment that food education brings. This trip was a wonderful example of how thoughtful planning, inclusive practices, and hands-on learning can come together to create a truly memorable experience.  

Ellen Henry