BUDDING chefs at Sutton Centre have become a hit at their college with their elderflower champagne, curries and strawberry ice-cream.
They are all involved in the Enterprise Kids initiative which gives them the chance to grow and cook their own food before marketing and selling it at the school.
On Friday, the young people were preparing a buffet for an event at the school library.
Senior teaching assistant Jimmy Rutter says: “We do lots of different things here.
“We do a weekly meal on a Wednesday for the teachers. It’s like a catering service we offer to the college.”
The scheme involves young people aged between 11 and 14 and as well as learning new skills, they also get to share in some of the rewards.
Says Jimmy: “I like to pay the students. They do get rewards if they have done a good job.”
Jimmy also runs an allotment at Gill Street in Sutton, which means the youngsters can cook with fresh, locally-grown produce.
“I thought it would be a good idea to get the students involved,” he said.
The allotment has given them the chance to make their own strawberry ice-cream while the elderflower champagne, which was marketed by the students and sold to staff, used elderflower foraged from around the area.
The students themselves are also enjoying the sessions.
Leah Silvester (12) said: “I like doing cooking - it’s just fun to do.
“We’ve made lemon drizzle cake, sausage rolls and toasties.”
And 13-year-old James Waring added: “I like making my own cakes like lemon drizzle cakes. My favourite thing to make is biscuits.”
The Enterprise Kids have also taken part in events in the community, most recently when they cooked more than 45 full English breakfasts for guests at the Portas breakfast meeting held at Sutton Centre earlier this month.