It is quite a challenge to plan, prepare and serve up lunch every day, especially when it has to be ready by 12.30 sharp.
The food cooked is wholesome and well-balanced, and made from home grown ingredients. If these are unavailable, Organic produce is used, where possible.
Food preparation, dexterity, weighing and measuring are some of the skills that can be learned in this practical environment. It is also important to develop an understanding of hygiene and health and safety.
Paring mushrooms
The Farm House cooks
Laying the tables
Making a Stir Fry
