The first session of Historical Cookery Club met this week and investigated prehistoric gastronomy. Students looked at rules of good hygiene when handling food and then considered the diet of the Palaeolithic and Neolithic time periods.

The early Stone Age seemed to be better for humans proving a rich diet in meat, vegetables, fruit and nuts, whilst the more settled New Stone Age developed early farming and a grain based diet.

Students then tried out their developing skills by making a prehistoric fruit salad with goats yoghurt, nuts and berries.

All were prepared to try the recipe with some students enjoying it and others missing the addition of sugar. Next week we will look at Egyptians. Well done our budding chefs!