Food skills videos

If you want to demonstrate some key, basic food skills to your pupils, our Peel, chop and grate videos can help. These short videos demonstrate how to safely use a peeler, grater and the bridge hold and claw grip techniques using a vegetable knife.


To view the videos, click here.


You can also find the videos, along with …

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BNF – Webinar update

We have two new webinars planned for May – why not pop these dates in your diary? 


22 May (4pm) – The dairy farm visit – Primary schools


Using the story of a dairy farm visit as context, this webinar explores how work in ‘food’ can support numeracy and literacy. The full resource includes seven stories, all of which have food themes and link to the curriculum. Resources are editable, allowing you to fine-tune activities for your class. Join us and find out about the free resources available to support your teaching!


23 May (4:30pm) – Food provenance – Secondary schools


To support food provenance work, especially highlighted in the new GCSE, this webinar uses the production and processing of milk as a case study. The presentation will review the different resources available to support learning, including presentations, worksheets (with marking sheet), data facts and videos. In addition, it will highlight key facts …

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Beef and lamb practical workshops for teachers in Northern Ireland

BNF is delighted to be working with the Livestock and Meat Commission in Northern Ireland to facilitate a series of beef and lamb practical workshops for secondary school food teachers. The workshops are free to attend for teachers as they are 100% subsidised by LMC.



The aim of the workshops is to provide teachers with the practical skills and confidence to discuss, prepare, handle and cook with Northern Ireland Farm Quality Assured beef and lamb, as well as present final dishes attractively. Teachers will experience how easy it is to use beef and lamb in the classroom and learn about its role in a healthy, varied diet, as well as explore the Northern Ireland Farm Quality Assurance Scheme in context. Through the practical activities, aspects of cooking food science will also be highlighted.


Delegates will cook a number of recipes that could be used across the Key Stages, but in particular for the new GCSE Home Economics: Food and Nutrition. All teachers will receive a resource pack which will include a variety of free materials to use in the classroom along with links …

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Register now for BNF Healthy Eating Week 2018!

BNF Healthy Eating Week will take place from the 11-15 June 2018 and is open to all UK nurseries, schools, universities and workplaces. Registration is FREE and helps to demonstrate your commitment to promoting health and wellbeing.


Register and you’ll receive:

information and resources about the five health challenges;
five A2 colour posters promoting the five health challenges;
access to a planning grid with links to resources for each day;
access to exclusive webinars;
promotional tools and tips.

The resources are designed …

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Better Eating Better Learning Award

Applications are now open for schools and ELC Centres to demonstrate creative and innovative practice in implementing Better Eating, Better Learning guidance. Share your journey here as to how you are developing food education and improving the provision of food in your school and ELC Centre. Entries are open until 31 March.

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BNF Healthy Eating Week

BNF Healthy Eating Week 2018 takes place 11-15 June and registered schools will have access to exclusive resources and receive a free set of 5, A2 posters to help support the 5 health challenges during the Week.


Schools can register for BNF HEW here


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Last chance to do a Kitchen Table Talk!

During the last weeks 350 people across Scotland have participated in a Kitchen Table Talk, discussing the food system with friends and communities and sharing ideas about making Scotland a Good Food Nation. We launched Kitchen Table Talks because the Government is planning to introduce a new law for the food system – the Good Food Nation Bill. This is a chance to make fundamental changes to how our food system functions; a …

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