Magnificent Munchers

24/12/2025

Crazy times at Munchers HQ, nearly had coriander men instead of ginger 🫚 don’t think the tiramisu would have been quite as good.

23/12/2025

My son has just got home so we are cooking up the first crop of our mushrooms. Not a food I would typically work with our fussy eaters but going to enjoy trying our homegrown ones!

22/12/2025

Another fun idea to keep the children happy at Christmas dinner. 🎄 😁

21/12/2025

Mushroom growing kit sprouted prematurely 😂 Christmas has come early. 🥳

19/12/2025

This was the first child to come to my garden room which is working out brilliantly. So good to be able to work with children in person on an individual basis especially the teens. I love my job 🥰

17/12/2025

Christmas Day is about eating favourite foods so give your child their preferred food and enjoy the day 🥖🍟🍕

17/12/2025

We are looking for another Therapy Assistant to join our team to help with our group programmes. All based in Frogmore, St Albans. Saturdays 9.30 am start and Tuesday 3.30pm start. Term time only.

6 hours a week. Would be ideal for a TA looking to get some more hours. A retired teacher or a parent who wants to get back to work a few hours a week. Drop me an email or call to chat 075917334250
🥒🥕🥑🍒

16/12/2025

Does your holiday suitcase contain your child’s preferred food? 🥨🍪🍫🥠

15/12/2025

Gilsen’s reliance on branding is one of the many topics discussed in our programmes

13/12/2025

Adding frozen to my porridge to make it pink and it stayed smooth. 🍓

12/12/2025

By saying this are we encouraging children to over eat and not listen to their bodies? Are we causing sensory overload? Are we perhaps creating a dislike of that food? All interesting points of discussion in our programmes. 🍎🥝🥑

12/12/2025

I love this. So many learning opportunities through shared food prep and mealtimes 🍅🥦🍐

At one primary school in Sydney, lunchtime looks more like a community kitchen than a routine break. Children step out into raised beds and herb patches with small baskets, gently picking tomatoes, herbs, leafy greens and the odd slightly wonky carrot that supermarkets might ignore. Back inside, they wash, chop and stir under the guidance of teachers and volunteers, turning the morning’s harvest into simple dishes like pasta with fresh sauce, salad with homemade dressing or warm veggie frittatas baked in big trays.

The room fills with the sound of chopping boards, quiet chatter and the clink of metal bowls as students measure ingredients, read recipes and swap jobs. One group might be slicing cucumbers, another whisking eggs, a third arranging plates and setting tables. When everything is ready, they sit down together to eat what they’ve just made, passing bowls along the table and trying flavours they helped create from scratch. Lunch becomes a shared project rather than something that just appears in a lunchbox.

Teachers use these sessions to sneak in gentle lessons about where food comes from, seasons, soil and planning a simple meal. Children see how a seed in last term’s garden bed turns into the tomato on today’s plate, and they learn that cooking is a skill, not a mystery. For many families, the stories kids bring home — about chopping, stirring and tasting with friends — are just as important as any worksheet. The garden and kitchen together become a quiet classroom that you can smell and taste.