Wicor Primary School

16/10/2026

🌿 THINGS YOU WOULDN’T EXPECT TO FIND IN A STATE PRIMARY SCHOOL… 👀

🦡 Badger
🦊 Fox
🐿️ Squirrel
🐈 Cat
🦋 Butterfly

All using the SAME wildlife corridor through our school orchard! 🌱

We haven’t just created a space for children to learn about wildlife. We’ve created a space where wildlife chooses to live. 💚

Biodiversity Hampshire Wight Wildife Trust Badger Trust

08/10/2026

🌊 From the Sea to the Plate! 🦀✨
This week, Chef Cam teamed up with our amazing Year 6 pupils for an unforgettable masterclass in sustainable seafood, local ecology, and seasonal cooking!
We started our journey in the waters of Devon, discovering how the incredible regeneration of native oysters acts as a natural filtration system, keeping our waters clean and creating a thriving habitat for delicious crab. 🦪💙
Next, it was time to harvest! Pupils headed into the Wicor garden to pick sun-ripened Mediterranean vegetables at the absolute peak of their late-summer sweetness. 🍅🫑
On the menu? A vibrant, chilled Early Autumn Gazpacho, topped with fresh crab and dressed with beautifully delicate micro herbs grown right here by Year 6. Talk about hyper-local! 🌿🥣
Swipe to see our young chefs in action, learning how taking care of our oceans leads to incredible flavors on our plates. 🌏 Love British Food The Briny Solent Seascape Project Final Straw Foundation Jamie Oliver Bite Back 2030 The Food FoundationChefs in SchoolsThe School Food ProjectSchool Food MattersChildren's Food Campaign Blue Marine Foundation Solent Oyster Restoration Project

07/10/2026

🌱 Wicor Goes Plot to Plate with Chef Luke Holder 👨‍🍳

65 Year 5 pupils got a very special lesson in growing, cooking and eating their own food when acclaimed chef Luke Holder of Hartnett Holder & Co at Lime Wood Hotel joined them in their school allotment.

Well done Wicor Primary School ! 👏 This primary school has been truly inspiring throughout British Food Fortnight, showing just how much can be achieved when children are given the opportunity to grow, cook and connect with their food.

Chef Luke swapped his New Forest kitchen for the school’s kitchen garden, polytunnel and allotment, challenging the children to harvest their own ingredients and then turning them into three delicious dishes.

The star of the show? Italian garden-style gnocchi, packed with the children’s home-grown beans and finished with a “rain” of freshly grated parmesan.

It was a brilliant plot-to-plate masterclass, bringing their horticultural studies to life and showing exactly where food comes from — and what can happen when you grow it yourself.

“Luke brought an extraordinary sense of ‘food theatre’ to the allotment, and the children were completely captivated. Did they enjoy it? Oui Chef!”

Chef Luke, who co-runs the Italian-inspired Hartnett Holder & Co with Angela Hartnett, is renowned for his focus on seasonality and provenance.

A memorable lesson in cooking, sustainability and the journey from soil to plate. 🌱👨‍🍳

Grow It. Cook It. Eat It. 🇬🇧🌱

07/10/2026

06/10/2026

🍔 Community Food Done Well

Making good meat choices starts with knowing where your food comes from.
Huge thanks to Buckwells of Southsea, who gave up their time to help Year 3 make burgers using ingredients grown right here in our school garden — Wicor sorrel, Year 3 onions, and Year 2 tomatoes.
A proper field‑to‑fork moment for the children during food fortnight, showing how thoughtful sourcing can make all the difference - especially at a time when families are trying to steer away from the junk‑food cycle and get back to cooking real food together.

of Southsea Buckwells of Southsea Love British Food Bite Back 2030 Jamie OliverThe Food FoundationChefs in SchoolsThe School Food ProjectSchool Food MattersChildren's Food Campaign

05/10/2026

WHILE THE NATION DEBATES SCHOOL DINNERS, YEAR 1 JUST DELIVERED THE BLUEPRINT. 🎃🌱
As the government rolls out the biggest overhaul to UK school food standards in a generation, our 5-6-year-olds quietly proved that real, fresh food in schools isn't just possible, it’s already happening.
To mark the 25th anniversary of British Food Fortnight, chef Gavin Wight from Southsea’s Ellie Ann’s joined our field kitchen to show exactly how garden-to-plate philosophy works in practice.
The menu?
🥣 Homegrown Pumpkin Soup
🥖 Fresh Herb Bread Rolls

ellieannscafe Rogate Pumpkin Patch Chefs in Schools Bite Back 2030 Jamie Oliver The School Food Project School Food Matters Children's Food Campaign The Food Foundation

02/10/2026

🥕✨ British Food Fortnight: Carrots, Creativity & a MasterChef

Today Luke Emmess stepped in for Year 4 - and the spotlight was firmly on the carrots the children have grown from seed in our school garden. They quizzed Chef about his job and were curious to understand menu changes.

Luke took their harvest and turned it into carrot three ways: bright, crunchy, silky, surprising - each one designed to tickle their tastebuds and show just how exciting homegrown food can be.

A perfect celebration of British Food Fortnight: local, seasonal, and grown with small hands but big pride!

Jamie Oliver Thomasina Miers The School Food Project Chefs in Schools School Food Matters Children's Food Campaign Chef Emmess Bite Back 2030