West Hill School Partnership

Matthew Mason has been the Head Chef of the Jack in the Green for over 13 years. When not chopping, stirring, roasting and innovating, Matthew has spent a great deal of his own time forging relationships with many of the neighbouring farmers, producers and growers that surround the award winning dining pub.

Devon born and bred, Matthew has lived in Ottery St. Mary since 2003 having begun his career at the world renowned Gidleigh Park. The 2007 South West Chef of the Year by daytime, Matthew is also the proud father of Charlie, who although only three, can now tell his courgettes from muddy leeks. Rain or shine he is perpetually fascinated by what is growing in the family garden and can now boast his own small vegetable patch next to dads.

Against the backdrop of headlines signalling new trends in childhood obesity, Matthew is delighted to announce that the Jack in the Green and Ottery’s West Hill Primary School have forged an exciting relationship that will begin with the next school term. Along with Paul Parnell, the proprietor of the Jack, Matthew will be working closely with the Head Teacher Sue Nield, as well as the Science Subject Leader, Sue Bedford, in what will be an ongoing partnership.

Matthew, like any caring father, is keen to ensure his son is getting all the nutrients he needs. More than that, the pre-teenage years are a crucial time in helping to shape future eating habits and an excitement for food as a whole. The age range of West Hill’s pupils, 4-11 years, makes them a very receptive audience in what is already a very proactive school in their attitude to healthy living and who were recently judged as 'outstanding' in all areas of their annual Ofsted Inspection. Matthew’s own childhood experiences will undoubtedly help to shape the nature of some of the activities, especially as Charlie is currently in pre-school at West Hill and will be four in September.

“When I was young there was something very comforting about my mum’s home cooking. I hope that with the right nurturing education and encouragement our children can also grow up with the same feelings of comfort and satisfaction that surrounded my childhood. For professional chefs working to tight schedules a recipe that consists merely of a set of instructions may be adequate but children who are still learning about food deserve more. Children need to understand the reasons behind what they are doing. One clear message that cannot be understated is that the best food is always prepared using only the best ingredients.”

Matthew’s overriding aim for this project is to transpose as much of his passion as is humanly possible to enthuse the children so that they find learning about food fun. Ongoing visits to a number of farms, producers and even to the Jack in the Green will ensure that they see and experience the source of where all their food comes from. Food miles, freshness, seasonality and experimenting with ingredients will underpin everything that is done.

The next event will be a breadmaking class on the 15th July at Darts Farm for the children of Class 5.

http://www.west-hill-primary.devon.sch.uk/
http://www.yearoffoodandfarming.org.uk/