This month we look at what pupils at Dunning Primary School in Perthsire and Bury Church of England Primary School in West Sussex did during British Food Fortnight

Pupils at Dunning Primary School in Perthsire, celebrated this year's British Food Fortnight by preparing a garden party for invited guests with the help of staff from the Gleneagles Hotel. The children worked with both chefs and front-of-house staff to prepare the garden party and provide the guests with five-star treatment. During the first week of British Food Fortnight the children took part in activities to learn more about British food, local produce and buying food in season. This culminated with the garden party. Using local produce, donated by parents and the Dunning community, the pupils worked in teams of three to create a mouthwatering selection of seasonal savoury and sweet canapés, which were served to delighted guests.

Perth and Kinross Council’s lifelong learning vice-convener,Councillor George Hayton said: "British Food Fortnight is a great opportunity for the children to learn about healthy eating, the produce available on their doorstep and the work of hospitality professionals locally."

Bury Church of England Primary School in Pulborough, West Sussex held a cookery day to celebrate British Food Fortnight. All the parents saved food miles by gathering fruit and vegetables from their own gardens and supplying the school with the ingredients they needed. Local celebrity chef Rosemary Moon led cookery sessions for each class, using all of the home grown produce alongside beef, butter and cream from local farms and marrows from the school garden. All of the cooking was done by children aged 4-11 and dishes such as Beef and Pumpkin Cottage Pie, Tomato Ketchup, Autumn Berry Chutney and Beetroot Muffins with Lime Cream were created.

St Bartholomew's invited a chef from Aramak to the school. He demonstrated how to cook Pan Fried Brill with tomato and Beetroot Salsa, and Green Beans with a Light Chilli Dressing as part of a BTEC cookery lesson. After observing the chef, each pupil had a go at cooking the meal themselves, competing against eachother for the prize for the best dish . Budgens, who sponsored the event, provided all the food using as much local produce as possible. The fish was caught the day before in Portland and the beetroot and tomatoes were grown by one of the school teachers. The students also had a tasting session of venison and pheasant which had been shot and prepared by one of the teacher's husbands.

Please tell us what you have been doing for British Food Fortnight 2009 This e-mail address is being protected from spambots. You need JavaScript enabled to view it

For more inspiring ideas about how to integrate British food into the Curriculum, see the Love British Food resource guide Putting the Ooo! back into food [click here]