Submission Details ------------------
Nominee Summary
The Wild Cooks initiative at Aboyne Academy is a collaborative programme equipping S3 pupils with practical cooking skills, promoting healthy eating, and increasing awareness of locally sourced food. Brainchild of Local Councillor, Geva Blackett and Hal Salvesen, Findrack Estate, the project is delivered in partnership with local chefs, estates, and businesses, providing hands-on experience using sustainable ingredients including venison. Pupils prepare dishes weekly, recreating them at home; strengthening skills and family engagement. Developed in response to the cost-of-living crisis, the initiative encourages independence, reduces reliance on processed foods, fostering a lasting appreciation for local produce, community collaboration, and sustainable food practices.
Overcoming Challenges
Wild Cooks demonstrates a strong and practical response to the real challenges faced by young people and families, particularly in the context of the cost-of-living crisis and rising food insecurity. Designed for S3 pupils, the program directly addresses barriers to accessing nutritious, affordable food by equipping participants with essential cooking skills and greater confidence in the kitchen. In doing so, it helps young people become more independent and better able to make healthy choices for themselves and their families. One of the key challenges the project tackles is the growing reliance on processed, shop-bought foods, often driven by limited time, knowledge, or resources. Through eight structured weekly sessions led by professional local chefs, pupils gain hands-on experience preparing meals from scratch using accessible, locally sourced venison and ingredients. This approach builds competence, resilience, and a stronger understanding of how simple, healthy food can be prepared at home. The project also helps overcome social and economic barriers by extending learning beyond the classroom. By providing pupils with ingredients to take home and recreate dishes for their families, it reinforces the sessions while encouraging intergenerational engagement. This helps normalise home cooking and shows that nutritious meals can be both affordable and achievable. The initiative is also a proactive community response, bringing together Aboyne Academy, local estates, hospitality partners, and NHS Grampian Catering. Led by Head Teacher Michael Foy and Councillor Geva Blackett, Wild Cooks reflects a collaborative effort to mitigate hardship while inspiring creativity, resilience, and practical life skills among young people.
Supporting the community
Wild Cooks is deeply rooted in the community and makes a valuable contribution by bringing together education, local business, estates, and food partners in a shared effort to support young people. The programme is a strong example of what can be achieved when local organisations work collaboratively for the benefit of pupils and families. The initiative supports communities by strengthening links between school and home. Pupils are encouraged to recreate dishes for their families, extending the impact of the program beyond the classroom and helps embed positive food habits in the home. This creates a ripple effect, with learning shared across generations and families becoming more engaged in healthy eating and home cooking. The project also helps raise awareness of local food, local employment, and local opportunity. By using venison and other locally sourced ingredients, and by visiting Finzean farm shop, pupils gain a better understanding of where food comes from and the role of local producers, estates, and hospitality businesses. This helps connect young people to the wider Deeside food economy and demonstrates the value of local supply chains. The involvement of partners such as Aboyne Academy, local estates, NHS Grampian catering, and hospitality businesses ensures that local expertise and resources are brought together effectively. The program also creates opportunities for pupils to develop confidence, skills, and aspirations to support future careers in the food and hospitality sectors. In this way, Wild Cooks not only supports the local community now, but also builds capacity and opportunity for the future.
Ethical/environmental standards
Wild Cooks places ethical and environmental standards at the heart of its delivery. A key feature of the programme is its use of locally sourced produce, particularly venison generously donated by local sporting estates. This demonstrates a commitment to responsible sourcing, sustainable land management and reduced food miles, while also showing pupils how high-quality ingredients can support local producers and the environment. The programme also helps young people understand the importance of seasonal, sustainable food systems. By introducing pupils to venison and other local ingredients, it encourages them to think more carefully about where food comes from and the environmental impact of their dietary choices. In doing so, it builds a stronger awareness of ethical food production and responsible consumption. The involvement of partners such as Findrack and Finzean Estates, Baxter Storey, Douneside Hotel, The Fish Shop and NHS Grampian Catering reinforces these high standards and highlights the value of collaboration in delivering a programme that is both educational and sustainable.
