By Mrs Lovett (Head of Food and Nutrition)

Our Year 9 and 10 Food & Nutrition students recently took part in a guided food tour of London’s East End with Walk.Eat.Talk.Eat., exploring the area through its diverse food culture and history.

The day began at Spitalfields Market with a visit to Karapincha, a Sri Lankan street food stall where students sampled Kothu Roti (chicken, lamb or vegetarian) and observed how freshly prepared street food reflects cultural tradition and practical cooking skills in a fast-paced environment.

On Brick Lane, students visited Raj Mahal, a long-established Bangladeshi sweet and snack deli. Here, they chose from traditional items including samosas, pakoras, bhajis and paneer rolls, gaining insight into family-run businesses and the importance of food traditions within local communities.

The group then visited Dark Sugars, an independent chocolate business that has grown from a market stall into multiple stores. Students heard about the founder’s journey and sampled handcrafted truffles alongside their famous hot chocolate, prompting discussion around small business development and food provenance.

They also explored the Jewish quarter, sampling bagels from one of London’s oldest family-run bakeries while learning about migration and its influence on the East End’s food landscape.

The final stop featured artisanal vegan doughnuts on Brick Lane, adding a historical dimension as students learned about the area’s Victorian past and transformation over time.

Throughout the day, students considered how migration has shaped the East End, from the arrival of the French Huguenots in the 1600s to Jewish, Irish and Bangladeshi communities. Alongside food experiences, they observed architecture, street art and historic sites such as Truman’s Brewery.

The visit linked closely to the GCSE Food Preparation & Nutrition specification, including food provenance, cultural influences on diet, and the role of food in society, while highlighting how food traditions evolve within a single area of London.