FOOD Past, Present and Future
Food education has been an essential part of the curriculum at Headington for decades, although lessons have come a long way since the 1950s! Today, the focus is on learning about the importance of a balanced diet, sustainability and broader topics including food science, cultural traditions and environmental issues.
Read about how Food & Nutrition at Headington has changed compared with 70 years ago and how two Headingtonians (Lizzie Kerwood, 2010 and Georgia Gallacher, 2011) have turned their passion for food into successful businesses.
Food education has been an essential part of the curriculum at Headington for decades, although lessons have come a long way since the 1950s! Today, the focus is on learning about the importance of a balanced diet, sustainability and broader topics including food science, cultural traditions and environmental issues.
Read about how Food & Nutrition at Headington has changed compared with 70 years ago and how two Headingtonians (Lizzie Kerwood, 2010 and Georgia Gallacher, 2011) have turned their passion for food into successful businesses.
Prep school teacher, Kathleen Williams and pupils having lunch, 1956
Prep school teacher, Kathleen Williams and pupils having lunch, 1956
Food and Nutrition has long been a staple of Domestic Science classes in schools, teaching students the fundamentals of nutrition, meal planning, and cooking techniques. In the 1950s, this tradition was in full swing at Headington School, where Domestic Science (Cookery & Needlework) classes were offered to pupils up to O Level.
Cookery in schools in the 1950s was a vastly different experience compared with today. It was considered an essential life skill for young women, and the classes were almost exclusively for them. Girls would learn how to cook meals from scratch using simple ingredients, and the focus was on practicality rather than gourmet cuisine. As well as cookery, Domestic Science lessons were also an opportunity to learn about nutrition and home economics.
Mary Duly (née Dono, Headingtonian 1959), gave us her copy of the recipe book used for teaching at Headington during her time at school. The book: Battersea Polytechnic Cookery Recipes - Household Cookery (16th Edition) provides us with valuable insights into the culinary trends of the era. Although the book features some timeless recipes like the Victoria Sandwich, there are also many less enticing dishes that have lost their popularity over time. For instance, Sheep's Head Broth is not something you're likely to find on many menus nowadays!
Food in Britain in the 1950s was still heavily influenced by wartime. During World War II, many countries experienced food shortages and rationing, and in some areas this continued for many years after the war had ended, meaning that certain foods were still scarce and more expensive in the 1950s than they had been before the war.
During World War II, the rationing system implemented by the British government ensured that everyone had access to basic food items, and this system continued after the war ended due to ongoing shortages. Rationing continued until 1954 and this had a lasting impact on the country's relationship with food and cooking for years to come.
The war had a huge influence on the way people cooked and ate. Many families had to learn to cook with limited ingredients and make do with what they had. This led to a focus on simple, straightforward recipes and a reliance on canned and preserved foods. When reading Mary’s recipe book, it is evident that the recipes allowed for very little waste, and taught students how to use ‘left-overs’ in other recipes. For example, after the sheep's head has been used in the previously mentioned recipe to make a broth, the suggestion is to use it to make Dressed Sheep’s Head, then Brain Cakes, to ensure that absolutely nothing goes to waste!
As a result, schools taught children how to stretch their food supplies with a focus on meal planning and making use of leftovers. These lessons aimed to instil a sense of thrift and resourcefulness in the younger generation, given that rationing was still in place and resources were scarce. Recipes often featured inexpensive and readily available foods, including staples such as potatoes, carrots and canned goods.
Mary recounts her experiences with being taught cookery at Headington in the 1950s highlighting some of the key differences between then and now:
“Cookery in the 50s was using basic equipment, no electric gadgets in those days, and cooking on a gas stove. If I remember correctly, there were six gas stoves, a very large square wooden table and two sinks underneath the window. We worked in an area off what was then the dining room and morning sessions had to be over and cleared away before lunch time. Our recipe book Battersea Polytechnic Cookery Recipes - Household Cookery (16th Edition, first published in 1915) cost two shillings and sixpence (12.5p in today’s money!).
There was no fun in trying to cream margarine and sugar together with a wooden spoon for a sponge cake, and it had to be creamy! Recipes were seasonal - no strawberries in winter, and some of the measurements were interesting, especially liquid, they varied from gills to pints! No instant foods or short cuts in those days…”
Mary Duly (née Dono, Headingtonian 1959)
Mary recounts her experiences with being taught cookery at Headington in the 1950s highlighting some of the key differences between then and now:
“Cookery in the 50s was using basic equipment, no electric gadgets in those days, and cooking on a gas stove. If I remember correctly, there were six gas stoves, a very large square wooden table and two sinks underneath the window. We worked in an area off what was then the dining room and morning sessions had to be over and cleared away before lunch time. Our recipe book Battersea Polytechnic Cookery Recipes - Household Cookery (16th Edition, first published in 1915) cost two shillings and sixpence (12.5p in today’s money!).
There was no fun in trying to cream margarine and sugar together with a wooden spoon for a sponge cake, and it had to be creamy! Recipes were seasonal - no strawberries in winter, and some of the measurements were interesting, especially liquid, they varied from gills to pints! No instant foods or short cuts in those days…”
Mary Duly (née Dono, Headingtonian 1959)
Food and Nutrition Today
In contrast, today's Food and Nutrition education in schools is more comprehensive and science-based. Students learn about the importance of a balanced diet and the nutrients needed for good health. They also learn about the negative effects of processed foods and excessive sugar consumption. There has been a shift towards more diverse and inclusive food education, with an emphasis on health and sustainability. Food education now encompasses a broader range of topics, including food science, global food systems, cultural food traditions, food justice, and food policy.
One of the major differences between Food and Nutrition education today and in the 1950s is the focus on food choices and dietary patterns.
In the past, pupils were taught that certain foods were "good" or "bad," but there was little discussion about the importance of an overall balanced diet. Today, they are taught to look at their diets holistically and to make healthy choices based on the overall composition of their meals.
In addition to nutrition education and practical food skills, many schools are also focusing on food sustainability and environmental awareness. This involves teaching pupils about the impact of food production and consumption on the environment, and encouraging them to make more sustainable food choices. This may include lessons on food waste reduction, composting, and choosing locally-sourced, seasonal foods.
Another significant difference is the incorporation of technology into Food and Nutrition education. In the 1950s, Home Economics classes were limited to cooking and sewing, and students had little access to scientific information about nutrition. Today, schools have access to online resources, such as interactive nutrition calculators and healthy recipe databases, which make it easier for students to learn about nutrition and healthy eating habits.
At Headington School, Food and Nutrition is an essential part of the curriculum. Every pupil has the opportunity to learn to cook fresh ingredients from scratch in Food and Nutrition lessons or in after-school clubs, developing skills to prepare delicious and nutritious meals on a limited budget and in a timely manner. Cooking is a valuable life skill that is essential for healthy eating and nutrition.
Our pupils are taught how to confidently select ingredients, prepare the food and enjoy the dishes they’ve made, and with practical classes capped at just 12 pupils, everyone gets plenty of hands-on experience. In U3 and L4, all pupils spend half a year studying Food and Nutrition (alongside Art, Textiles and Creative Engineering), while in U4, they may choose it as an option from their Creative subjects group.
For those who wish to take their culinary skills to the next level, we offer IGCSE in L5 and U5. And for our Sixth Form students, Food and Nutrition becomes part of their Electives programme, whereby they can sign up for exciting modules including Cooking for University or How to eat smart to save the planet.
Headington’s new Food and Nutrition Kitchens
Headington opened a fantastic new suite of rooms in 2022, which were opened by Prue Leith, chef, restaurateur, TV presenter and former Headington parent.
The two main Food and Nutrition kitchens are equipped with Gaggenau appliances, with each pair of pupils sharing a dishwasher, however pupils are still taught to wash up!
There is a mezzanine floor with a demonstration kitchen and dining area for 12 guests which is used for events with guest chefs and learning/social opportunities with other schools.
From Headington School to the Culinary World
Read the inspiring stories of two Headingtonians who have transformed their love for food into thriving businesses.
Lizzie Kerwood (2010)
One shining example of a former Food and Nutrition student who has now excelled in her career in the food industry is Lizzie Kerwood (Headingtonian, 2010).
Growing up on a farm in the countryside, Lizzie developed a passion for fresh, local produce from a young age. She studied International Hospitality Management at Brighton University, where she was awarded a First Class Honours degree. From there, she became Assistant Manager in an exclusive restaurant at The All England Lawn Tennis Club, Wimbledon. Lizzie has since worked for some of the UK's finest hospitality businesses, including Soho Farmhouse and Artist Residence, honing her skills in everything from waitressing to butchering to hotel management.
Lizzie’s expertise has now been channelled into Feast Cookery, where she combines her knowledge of local ingredients and producers with her passion for simple cookery to create unforgettable dining experiences.
“My aim was to bring the best local, seasonal produce to the tables of people who appreciate outstanding food”
Lizzie's take on British, seasonal cooking combines her knowledge of delicious local ingredients and producers to create tailor-made feasts for events, suppers and special occasions, complete with beautiful table design and floristry.
From a Food and Nutrition student at Headington School to successful entrepreneur, Lizzie’s journey is an inspiration to anyone who dreams of turning their love of food into a fulfilling career. With Feast Cookery, Lizzie has created a business that truly embodies the best of British cuisine, showcasing the incredible variety of local produce available in the UK.
Discover more about Lizzie’s career in the food industry and her journey in establishing a thriving business by connecting with her on Headington Connect.
Lizzie Kerwood (2010)
One shining example of a former Food and Nutrition student who has now excelled in her career in the food industry is Lizzie Kerwood (Headingtonian, 2010).
Growing up on a farm in the countryside, Lizzie developed a passion for fresh, local produce from a young age. She studied International Hospitality Management at Brighton University, where she was awarded a First Class Honours degree. From there, she became Assistant Manager in an exclusive restaurant at The All England Lawn Tennis Club, Wimbledon. Lizzie has since worked for some of the UK's finest hospitality businesses, including Soho Farmhouse and Artist Residence, honing her skills in everything from waitressing to butchering to hotel management.
Lizzie’s expertise has now been channelled into Feast Cookery, where she combines her knowledge of local ingredients and producers with her passion for simple cookery to create unforgettable dining experiences.
“My aim was to bring the best local, seasonal produce to the tables of people who appreciate outstanding food”
Lizzie's take on British, seasonal cooking combines her knowledge of delicious local ingredients and producers to create tailor-made feasts for events, suppers and special occasions, complete with beautiful table design and floristry.
From a Food and Nutrition student at Headington School to successful entrepreneur, Lizzie’s journey is an inspiration to anyone who dreams of turning their love of food into a fulfilling career. With Feast Cookery, Lizzie has created a business that truly embodies the best of British cuisine, showcasing the incredible variety of local produce available in the UK.
Discover more about Lizzie’s career in the food industry and her journey in establishing a thriving business by connecting with her on Headington Connect.
Georgia Gallacher (2011)
Georgia has turned her passion for food into a successful business venture, Table 13.
Table 13 is an innovative supper club based in the Dining Room of her home in Wheatley, Oxfordshire. Georgia’s unique dining experience consists of a ‘seed to stalk’ style of cooking, using only plant-based ingredients to create a vibrant, thought provoking menu without compromise. The core values of Table 13 are focused on respect - respect for the environment and respect for everyone involved in the process.
After leaving Headington, Georgia studied International Hospitality Management at Oxford Brookes University, earning a Bachelor of Science degree. She then became General Manager of Pidgin, a Modern European restaurant in London before founding Table 13 in July 2020.
Georgia has since developed her own range of plant-based cheese, collaborated with various like minded businesses in Oxfordshire and provided staff training on plant-based cookery to a number of Oxford University College catering teams.
Earlier this year, Table 13 celebrated winning Best Pop Up 2022 in the Ox in a Box food award. Georgia continues to push the boundaries of plant-based cooking through the creation of monthly menus, bringing all the elegance of fine dining within the relaxed nature of Georgia’s home kitchen.
At the heart of it all, Georgia’s love for food is the powerhouse behind Table 13.
“To me, food is so much more than just sustenance – it is a source of enjoyment, creativity, fun and friendship. This trumps all and this is why I have created Table 13”
Connect with Georgia on Headington Connect to find out more about what inspired her to follow a career in food and how she set up a successful business.
Georgia Gallacher (2011)
Georgia has turned her passion for food into a successful business venture, Table 13.
Table 13 is an innovative supper club based in the Dining Room of her home in Wheatley, Oxfordshire. Georgia’s unique dining experience consists of a ‘seed to stalk’ style of cooking, using only plant-based ingredients to create a vibrant, thought provoking menu without compromise. The core values of Table 13 are focused on respect - respect for the environment and respect for everyone involved in the process.
After leaving Headington, Georgia studied International Hospitality Management at Oxford Brookes University, earning a Bachelor of Science degree. She then became General Manager of Pidgin, a Modern European restaurant in London before founding Table 13 in July 2020.
Georgia has since developed her own range of plant-based cheese, collaborated with various like minded businesses in Oxfordshire and provided staff training on plant-based cookery to a number of Oxford University College catering teams.
Earlier this year, Table 13 celebrated winning Best Pop Up 2022 in the Ox in a Box food award. Georgia continues to push the boundaries of plant-based cooking through the creation of monthly menus, bringing all the elegance of fine dining within the relaxed nature of Georgia’s home kitchen.
At the heart of it all, Georgia’s love for food is the powerhouse behind Table 13.
“To me, food is so much more than just sustenance – it is a source of enjoyment, creativity, fun and friendship. This trumps all and this is why I have created Table 13”
Connect with Georgia on Headington Connect to find out more about what inspired her to follow a career in food and how she set up a successful business.