Every year a group of students from Square Food Foundation's 12-week How To Be A Chef programme, for young people aged 16–25 who are not in education, employment, or training, visit The Community Farm to learn about the food cycle and sustainability. Sarah, one of these students, visited The Farm in February 2024 whilst taking part in the course and has recently been back as chef, delivering delicious food for one of our corporate groups. Here's her story...
A day spent here at The Community Farm is a highlight of Square Food Foundation's (SFF) How To Be A Chef programme with teachers, students and volunteers all looking forward to the visit each year. Learning about the food cycle and sustainability is central to SFF’s work, and the trip provides a memorable, hands-on way to bring those ideas to life.
On the day students, teachers and volunteers spend the morning exploring the farm with our hosts and field team, learning about the fruits and vegetables being grown and hearing about organic farming methods. The group have the opportunity to pick and taste the produce before cooking a delicious lunch together (Sarah's group cooked a chargrilled broccoli and leek flamiche with the students' SFF training providing the pastry-making skills and The Farm providing the fresh ingredients!). Lunch is always prepared in our beautiful yurt, overlooking Chew Valley Lake — a joyful setting to harvest veg, cook, and enjoy a shared meal.
For Sarah, who had never been to The Farm (or any farm) before, the day was full of firsts. She was amazed by the variety of produce being grown and loved exploring the different parts of The Farm.
“It really brought to life where food comes from and how much effort goes into getting it into the kitchen to cook it. There’s so much growing and so many parts to explore. It’s a really friendly place; there are lots of people to chat to and wave to when you’re walking around the farm. There’s so much to stop and take in.”
Fast-forward eighteen months, and Sarah has returned to The Community Farm — this time as a Chef with Square Food Foundation Event Catering. She prepared and delivered a corporate lunch for 50 guests, served in the Roundhouse and it's surrounding gardens. The buffet included savoury tarts, dips, salads and a rhubarb crumble cake - it was all utterly delicious!
For Sarah, coming back felt both special and symbolic — a full-circle moment that connected her early training with her growing career.
“It’s such a relaxing place to be. I love the view of the lake. But what I love the most is the understanding it has given me about where food comes from. Now when Stu comes into the kitchen with a crate of vegetables, I don’t take it for granted. I know how much work goes into growing thanks to my time on the farm. It’s quality, organic produce. It’s not supermarket food. It’s special.”
