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Celebrating Excellence in Experiential Learning through a Ground breaking ‘Field to Fork’ Initiative
Queen’s College, Taunton has been awarded a “Highly Commended” title in the 2025 Muddy Stilettos Best Schools Awards, recognised in the competitive Best Experiential Learning category. This national recognition celebrates the school’s transformative, hands-on food education programme: Championing Game – From Field to Fork.
At the heart of the initiative is Mr Joe Mann, Head of Art, Design, and Food, whose vision is to reconnect students with the provenance of their food and the importance of sustainability. Through immersive and inspiring learning experiences, from pheasant plucking and deer butchery to gourmet game cookery and local conservation visits, students at Queen’s are developing skills and knowledge that go far beyond the classroom.
Joe Mann, Head of Art, Design, and Food, said:
“In the South West, we are fortunate to have a rich larder of local produce right on our doorstep. It was vital to open our pupils’ eyes to this incredible resource while also educating them about supporting the local community of producers who bring food to our tables.”
Queen’s is the only school in the UK with its own fully licensed restaurant, where students source, prepare, cook and serve local game meat. The initiative has drawn acclaim from leading voices in the industry, including Dame Prue Leith DBE, who, on opening the school’s new Teaching Kitchen, remarked:
“Queen’s College, Taunton is the best school I have ever seen for food, and I have been to a lot of schools! If every school had this attitude, we would have a generation of healthier children.”
The programme’s success is built on strong community partnerships, expert-led workshops, and pupil-led creativity. Students have prepared dishes ranging from pheasant sausage rolls and venison ice cream to wild game tartlets, and they regularly serve seasonal game meals in the school dining hall. Their achievements have been recognised nationally, with pupils reaching the finals of major culinary competitions such as South West Young Chef of the Year, and the school previously winning the Eat Game UK Champion of Champions title.
This award solidifies Queen’s College’s place as a national leader in sustainable food education and experiential learning, and sets a powerful example of how schools can inspire students through hands-on, values-led teaching.
