Friends’ pupils cook up a storm with the Livestock and Meat Commission

Ian Stevenson, LMC Chief Executive, pictured with Mrs Lisa Donnan, Home Economics teacher and pupils from Friends' School, Lisburn during the launch of LMC's post-primary school cookery demonstrations
Ian Stevenson, LMC Chief Executive, pictured with Mrs Lisa Donnan, Home Economics teacher and pupils from Friends' School, Lisburn during the launch of LMC's post-primary school cookery demonstrations

Students from Friends School were cooking up a storm recently when the Livestock and Meat Commission for Northern Ireland (LMC), which is based in Lisburn, launched its annual beef and lamb post-primary school cookery demonstrations.

The programme will be running until March 2019 and during that time, 330 demonstrations will be delivered to post-primary school pupils from across Northern Ireland.

Carried out by a team of nine qualified demonstrators, the aim of the initiative is to show pupils quick, simple and tasty ways they can cook beef and lamb while educating them on the benefits of eating red meat as part of a healthy balanced diet.

Mrs Judith McCarthy, Head of Home Economics at Friends’ Schools said: “We were delighted to welcome LMC to our school this week.

“We have enjoyed the support of LMC for many years and the cookery demonstrations complement the current Food and Nutrition syllabus. Our pupils find it really useful and enjoy the experience.”

Cherrie Kenny, LMC’s Education Services Manager said: “We have been running these post-primary school beef and lamb cookery demonstrations since 1999 and every year since then they have surged in popularity.

“The aim of these cookery demonstrations is to help educate young people on the merits of eating beef and lamb and in the process show them how they can re-create our quick and simple recipes.

“LMC’s Northern Ireland Beef and Lamb Farm Quality Assurance Scheme (NIBL FQAS) has recently been added to the school syllabus meaning that GCSE and A-Level pupils now have the opportunity to learn about traceability, provenance and sustainability.

“This year we have also created 20 exciting new beef and lamb recipes which are available on our website.”