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Gazette January 2020
T UDOR HOUSE
Paddock to Plate Tudor House continues to encourage healthy eating and wellbeing practices while increasing food education awareness through its Paddock to Plate program.
Each afternoon through the School’s outdoor education program Kahiba, students in varying Year groups rotate sessions of clearing, planting, harvesting and cooking. Through this program students demonstrate incredible ownership for the entire seed to plate process. Their commendable work has led to excellent results and award-winning produce. At the local annual Robertson Show, Tudor House won several awards with apples and potatoes both winning first prize in their categories. The School’s watermelons were awarded second prize in the ‘other fruit’ category, which was an extraordinary feat as the variety grows best in warmer climates; yet despite the unseasonal
cold weather in the Southern Highlands, the crop was able to flourish. “Some of our student highlights from the year include camp-fire strawberries dipped in chocolate for our Lower School, yabbie fishing for Year 5 and potato planting with Year 6 in the furrow which was dug by horse and plough at the beginning of the year,” said Tudor House Catering Manager, Jamie Everingham. This year also saw the sale of most of the School’s cattle herd, achieving an excellent result in the local sale yard, giving the Paddock to Plate program much appreciated support for further infrastructure.
Next year, Tudor House looks forward to the completion of the ‘Berry Cave’ for the Lower School. The old greenhouse refurbishments will provide the School with fresh berries and an excellent opportunity for students to get involved in the process. The gusto seen by the Tudor House students will spur the School onto bigger and better things, perhaps even the harvesting of giant pumpkins!
Jamie Everingham Catering Manager
