Day 2 began bright and early at 7am. After brushing their teeth and getting ready for the day ahead, the children enjoyed breakfast at 8am. They tucked into a delicious breakfast of hash browns, baked beans and scrambled eggs, giving them plenty of energy for the busy day ahead.
After breakfast, the children prepared for a long hike up the South Downs. Despite the scorching weather, they showed great perseverance and determination as they made their way up the hill. Along the route, they continued their sensory reflections, thinking carefully about what they could see, hear, smell, feel and taste. Using chalk, the children recorded their observations through drawings and words inspired by the landscape around them.
When they reached one of the highest points on the South Downs Way, the children felt a real sense of accomplishment. They spent two minutes in complete silence, taking in the breathtaking views and appreciating the beautiful scenery around them. On their way back down, they found the perfect grassy slope for a well-deserved roll down the hill, which brought plenty of laughter and smiles.
Their second activity involved preparing lunch. After carefully washing their hands, the children learned and practised the bridge hold method for chopping fruits and vegetables safely. One group prepared vegetables including peppers, tomatoes, spring onions and celery, while another group chopped fruit ready for dessert. The ingredients they had prepared were then used to make a delicious pasta sauce. While the sauce cooked, the children reflected on the different fruits and vegetables they had used and created beautiful pieces of artwork inspired by them. These were displayed in a gallery using pegs for everyone to admire.
Lunch was certainly worth the effort. The children enjoyed pasta topped with the delicious sauce they had prepared themselves, along with a sprinkle of cheese and some bread on the side. For dessert, they were treated to ice cream with caramelised apple sauce. Needless to say, everyone left the table feeling happy and satisfied.
In the afternoon, the children headed out for another walk, this time along the riverside. They collected sticks to take part in a game of pooh sticks, which proved to be great fun. Sitting quietly beside the river, the children once again reflected on their senses and described the experience as peaceful and tranquil. Many commented that the setting reminded them of The Varmints, the story they studied during the spring term.
Later, they returned to learn about making bread and butter. The children discovered that by shaking cream, they could separate it into buttermilk and butter. They also made their own bread using flour and water and even had the opportunity to grind wheat grains into flour themselves. Everyone enjoyed tasting their freshly made bread with butter.
Jo then shared the story of the Firebird, inspiring the children to use leftover dough to sculpt their own imaginative birds. The children demonstrated wonderful creativity, producing a range of unique and imaginative designs.
To end the day’s activities, the children gathered around the firepit to toast marshmallows and make delicious smores. There was great excitement as they carefully toasted their marshmallows to perfection before sandwiching them between biscuits.
For dinner, the children enjoyed chicken flatbreads and chips, followed by doughnuts with a choice of caramel or chocolate sauce for dessert. After showers and some time to unwind, they packed their belongings and enjoyed some quiet time before heading to bed.
It has been another fantastic day filled with challenge, creativity and memorable experiences. From reaching one of the highest points on the South Downs Way and preparing their own lunch to making bread and butter and creating firebird sculptures, the children embraced every opportunity with enthusiasm. They are now looking forward to their final day tomorrow at the beach! 🌊☀️🏞️🥖🍩