Club news

Scorch supports Big Cookathon

Earlier this month, a number of sporting and culinary figures, plus our very own Scorch visited Balsall Common Primary School in a bid to get the city’s next generation cooking and leading healthier lifestyles.

Former Wasps and England World Cup rugby international Paul Sackey, award-winning chef Matt Cheal, and former Olympic and European Championship Medallist Phil Brown, joined more than 600 pupils at Balsall Common Primary School for their third, biggest and best 'Big Cookathon'.

Zeena Weeks, Chef and Nutritional Adviser for the England Athletics teams, also provided assistance as classes went head-to-head in a series of cooking competitions at the school on Balsall Street East.

Teams of five students, from years one to six were challenged with cooking a ‘speedy biryani’ in just 15 minutes with the help of the special guests, which also included the Mayor of Solihull, Cllr Flo Nash, Forest of Arden Marriott Hotel, Robinson’s Catering, Hogarths Hotel, GoOutdoors, and representing the Coventry Blaze, Scorch.

Curry paste was provided by Robinson’s Catering and the vegetables were prepared by the catering staff at the Forest of Arden Marriott Hotel; burners and gas bottles were loaned to the school by GoOutdoors. Operations Manager of the Coventry Blaze, Rob Coleman and Hogarths Hotel also helped supervise the cooking.

Howard Rose, Director of Funding and Publicity at the Central Schools Multi-Academy Trust, of which Balsall Common Primary School is the lead school, said:

“The younger that children start cooking, the likelier they are to adopt healthier diets in later life.

“This is our third Big Cookathon and we wanted to show the kids how easy it can be to cook at home and hopefully inspire some future chefs.

“The calibre of guests and the number of students that took part this year is a testament to how the Big Cookathon has grown over the years, and shows that learning to cook and eating healthily is something that we can all really get behind.

 “I’d like to thank everyone who took part in this year’s event, all of our sponsors who donated ingredients, and volunteers from Solihull College who helped make it another great year.”