By Helen Martin, privileged guest
Last Thursday saw the gastronomic highlight of the Easter Term; Afternoon Tea in the Bakehouse. Organised by 6.1 Food Enrichment students Lola, Charlotte, Nancy, Sam, Tiger, Lilly, Fleur and Isi, the event was the culmination of two term’s hard work. Under the guidance of ODW teacher and culinary whizz, Feline, students rose to the challenge of not just feeding 20 members of staff and parents, but making us feel welcome and thoroughly spoiled too.
The menu included miniature quiches, meringues, scones with rhubarb compote, chocolate orange truffles, cucumber sandwiches, vegan cardamom cookies, chocolate eclairs and Portuguese custard tarts. Furnished with starched linen tablecloths, bunches of spring flowers and platters of exquisite homemade food, the Bakehouse looked more like the Hampshire outpost of a chic members club than a classroom.
A huge amount of work had obviously gone into the event, but it was a relaxed, happy occasion. Creative, heartfelt and unashamedly Bedalian. As Lola says, “You wouldn’t be able to do this at any other school.”
“People were amazed that we were able to come up with it all in such a short time, with so few of us,” continues Fleur. “The sun was shining and everyone was so thankful for the food, it felt like spring was finally here.”
Lola, who admits she wasn’t even able to cook before taking the course, says that Food Enrichment hasn’t just been about food: “It was great to cook together; we all worked really well as a group. We learnt about organisation and how to stay calm in the kitchen.”
“It was enjoyable, fun and friendly,” adds Fleur, “I got to work with people I wouldn’t usually hang out with. We learnt that cooking the food can be just as enjoyable as eating it.”
So what’s the secret to a successful afternoon tea? “Practise, organisation… and Feline!” says Lola. “We’re very lucky to have her.”