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Our Year 9 students had an unforgettable day at the prestigious Le Manoir aux Quat’Saisons recently, exploring the journey of food from plant to plate as part of our enriched LVS curriculum.
Led by our enthusiastic food and nutrition teacher, Debbie, students toured the stunning organic gardens and learned how fresh, seasonal ingredients go from soil to service. The highlight? Meeting the legendary Raymond Blanc himself! Debbie was absolutely thrilled to meet one of her culinary heroes, and his passion for sustainable food deeply inspired both staff and students.It was a truly memorable experience that brought learning to life beyond the classroom.
This inspiring experience not only deepened students’ appreciation for food and nutrition, but also sparked meaningful conversations around sustainability, well-being, and careers in the culinary and agricultural industries.
At LVS Oxford, we believe in learning that lasts a lifetime and this trip was a perfect example of education coming alive beyond the classroom.
