Kids' Chicken Fajitas with Sara Randle, Jamie's Food Educator of the Year

Suitable for children aged 8 and over, learn to make Chicken Fajitas with Guacamole from Jamie Oliver's Ministry of Food.
About this Event

This session features a Chicken Fajitas with Guacamole recipe from Jamie Oliver's Ministry of Food and supports the Jamie Oliver 10 Skills Food Education programme. Participants will develop essential cooking skills including knife handling, preparing and marinating ingredients, cooking chicken safely, and making fresh guacamole from scratch. Using simple, affordable ingredients, this healthy and flavourful dish helps build confidence in the kitchen while encouraging the preparation of balanced meals that can be adapted for different dietary needs.

Each child will need to be accompanied by an adult aged 18 or over, who will be responsible for overseeing all cooking. The accompanying adult does not need to purchase a ticket.

Sara Randle, Jamie Oliver's 2025 Food Educator of the Year

Sara has taken her role of Food Teacher to the next level – not only sharing her much-needed brilliant skills with her students at Sir William Stanier Secondary School in Crewe, but also with the wider community, too. This is food education that changes lives.

In her 25-year career, Sara has done far more than teach students to cook. She’s created a school-wide culture where food brings people together, inspires careers, builds confidence, and offers real-life skills that last far beyond the classroom.

In fact, Sara’s influence stretches far beyond the school gates too. She opens her classroom doors to local primary schools, so that children as young as Year 2 get the chance to fall in love with cooking. And in her after-school cooking clubs, students often work alongside family members, strengthening bonds and sparking joy around the dinner table.

Sara loves to show her students that cooking isn’t just about food on a plate. That’s why it was incredible when she secured funding to build a rooftop allotment, wildflower meadow and school pond, helping pupils grow their own ingredients as part of a true ‘farm-to-fork’ journey.

Trips to local farms, food factories and hospitality businesses also give students real-world exposure, while in-school sessions with professional chefs help spark ambition and show what’s possible in careers in food.