Restaurant donates catering equipment to the Wensleydale School

Wensleydale School headteacher Julia Polley, Wensleydale Heifer Owner David Moss, Sous Chef Graeme Moss, pupils Katie Winstanley and Beth Smith and Food and Technology Teacher Ian Johnson.

The Wensleydale Heifer at West Witton has donated more than £1,000 of food technology equipment to the Wensleydale School in Leyburn.

The restaurant is providing equipment ranging from a pressure cooker through to baking trays, bowls, knives, and child-size chef whites.

They are are also donating thermometers, cleaning equipment, plates and woks.

The dozens of pieces of high-quality equipment will be used by the school’s food technology department where children learn cooking skills and work towards food technology qualifications such as hospitality and catering.

Owner of the Wensleydale Heifer David Moss, who is also chef patron at the 13-bedroom luxury hotel and restaurant, said: “As a local business, we’re delighted to be able to donate this equipment to the school.

“We are proud to be part of the Dales community and always like to support local services in any way we can.

“It’s so important young people learn the basics of cooking techniques and nutrition and how to prepare a meal from a young age. Those are skills which will allow them to be more independent as they get older, eat healthily and create lovely meals for themselves and their families.

“It might also encourage the next generation of chefs and who knows, one of them may end up working at the Wensleydale Heifer helping us prepare our delicious dishes!”

Headteacher Julia Polley said: “We’d like to thank the Wensleydale Heifer for their generous donation to our food technology department.

“Food technology is an important part of the curriculum here at the school and this equipment will be extremely useful for our students as they learn about healthy eating, nutrition and how to cook a range of dishes, as well as help them gain those advanced skills they’ll need if they want to pursue hospitality and catering as a profession in their futures.”