Students from Compass visited Ashburnham Estate as part of a six-week learning beyond the classroom experience.

They worked with the estate staff on their first day collecting produce from the gardens. They cleaned and prepared the food and cooked the food. They made flatbreads and humous with chickpeas and leeks from the gardens. The students also looked under microscopes and the bacteria and organisms from in the soil to understand the processes that create the conditions for food to grow.

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