Enviro-club students nurture edible flowers that bring beauty and flavour to Level 3 Catering creations.

Our Enviro-club students have been putting in dedicated effort to care for the school garden, ensuring a vibrant supply of edible flowers for our catering department. Thanks to their hard work, these fresh, colourful blooms have become the perfect finishing touch for student culinary creations.

A standout example is the Level 3 Catering students’ Lemon Polenta Cake, served with berry compote and pear, an eye-catching and delicious dessert created by Josh Taylor and Martin Viliamu. The addition of edible flowers enhances the presentation and celebrates the connection between garden and kitchen.

The flowers were carefully planted and lovingly maintained by international students Haruka Naoi and Maho Shiosaka (pictured above), alongside the rest of our Enviro-club team. Their commitment highlights the power of collaboration and sustainability within our school community, turning simple ingredients into something truly special.