Bicton Students Embrace ‘Field to Fork’ method of food production for Pancake Day

Bicton College students on the 14-16 programme found a way of putting a unique twist on the traditional Pancake Day recipe today – by using ingredients they’d sourced themselves and cooking and serving delicious pancakes to a crowd of staff and students, at the E3 café on Bicton grounds.

The students used eggs and milk from the farm, and milled the flour themselves at Otterton Mill. Student Dominic Bennett said, “We hadn’t had the opportunity to mill flour before and were shown how by the staff at Otterton Mill – it was really interesting.” This event was an opportunity to bring together the research the students had been doing for their most recent project about finding out what goes into our food, thinking about how to source the ingredients sustainably and cost-effectively. Student Josh Loud said, “We broke down the pancake into its ingredients, finding out where they all came from initially and looking at the links with agriculture.”

Course tutor Sid Lunn was delighted with how well the students did at managing the cooking and serving of the pancakes as well as the cleaning, saying, “This is the first time we’ve cooked as part of a project – I’m always surprised by them and by how quickly and enthusiastically they get to grips with tasks like this.” The extensive research undertaken by the students in the earlier stages of their project was displayed in the café, allowing and encouraging visitors to gain insight into the thoughtful work that had gone into today’s impressive efforts.

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