Follow the journey of wheat from the seed to the sandwich using the story of the Little Red Hen.  See where the wheat grows in the field and how it is milled into flour at Alton Mill. Then, make a flatbread and watch it being baked in our wood-fired bread oven. 

Early Learning Goals 

Managing Self  

• Be confident to try new activities and show independence, resilience and perseverance in the face of challenge.

Physical Development ELG: Gross Motor Skills  

• Negotiate space and obstacles safely, with consideration for themselves and others.

Understanding the World ELG: Past and Present 

• Know some similarities and differences between things in the past and now, drawing on their experiences and what has been read in class.
• Understand the past through settings, characters and events encountered in books read in class and storytelling.

Curriculum Links – Science, DT 

• Understand where food comes from.

120 mins (The length of this session can be adapted according to need) 

Cost: Up to 30 students £240 + VAT, £3.50 per additional student (Max 60) 

Best: April-October 

Come and meet our farm animals.  Learn their family names, what they eat, how they are looked after and what they do for us. 

Early Learning Goals 

Managing Self  

• Be confident to try new activities and show independence, resilience and perseverance in the face of challenge.

Physical Development ELG: Gross Motor Skills  

• Negotiate space and obstacles safely, with consideration for themselves and others.

ELG: The Natural World  

• Explore the natural world around them, making observations and drawing pictures of animals and plants.

Curriculum Links – Science 

• Notice that animals, including humans, have offspring which grow into adults 
• Find out about and describe the basic needs of animals, including humans, for survival (water, food & air)
• Identify and name a variety of common animals that are carnivores, herbivores and omnivores

60 min session 

Cost: Up to 30 students £105 + VAT, £2.00 per additional student (Max 60) 

All Year 

Explore our walled garden to discover what plants need to grow, the life cycle of plants and the different parts of a plant that we can eat. 

Early Learning Goals 

 Managing Self  

• Be confident to try new activities and show independence, resilience and perseverance in the face of challenge.

Physical Development: Gross Motor Skills  

• Negotiate space and obstacles safely, with consideration for themselves and others.

The Natural World  

• Explore the natural world around them, making observations and drawing pictures of animals and plants.
• Understand some important processes and changes in the natural world around them, including the seasons and changing states of matter

Curriculum Links – Science 

• Identify and name a variety of common wild and garden plants, including deciduous and evergreen trees 
• Identify and describe the basic structure of a variety of common flowering plants, including trees.
• Observe and describe how seeds and bulbs grow into mature plants 
• Find out and describe how plants need water, light and a suitable temperature to grow and stay healthy.

60 min session 

Cost: Up to 30 students £120 + VAT, £2.00 per additional student (Max 60) 

Best: May – October 

Discover the world of mini beasts and find out how important they are to food production. 

Early Learning Goals 

Managing Self  

• Be confident to try new activities and show independence, resilience and perseverance in the face of challenge.

Physical Development: Gross Motor Skills  

• Negotiate space and obstacles safely, with consideration for themselves and others.

Fine Motor Skills  

• Use a range of small tools, including scissors, paint brushes and cutlery.

The Natural World  

• Explore the natural world around them, making observations and drawing pictures of animals and plants.

Curriculum Links – Science 

• Identify and name a variety of plants and animals in their habitats, including micro-habitats 

• Describe and compare the structure of a variety of common animals (fish, amphibians, reptiles, birds and mammals including pets) 

60 min session 

Cost: Up to 30 students £105+ VAT, £2.00 per additional student (Max 60) 

Best: April- October 

Delve into your packed lunch box and discover how the contents got there by exploring the museum site. 

Early Learning Goals 

Managing Self  

• Be confident to try new activities and show independence, resilience and perseverance in the face of challenge.

Physical Development: Gross Motor Skills  

• Negotiate space and obstacles safely, with consideration for themselves and others.

The Natural World  

• Explore the natural world around them, making observations and drawing pictures of animals and plants.

Curriculum Links – DT 

• Understand where food comes from.

Duration: 60 minutes 

Cost: £120 + VAT for up to 30 students, £2.00 per additional student (Max 60) 

Best: May – October 

Semolina, Turkey Twizzlers, Sponge and custard.  What are your memories of school dinners?  Explore our School Dinner exhibition to discover how School Dinners were developed, and the role nutrition plays before creating a school dinner of the future. 

Early Learning Goals 

ELG: Managing Self  

• Be confident to try new activities and show independence, resilience and perseverance in the face of challenge.

Physical Development: Gross Motor Skills  

• Negotiate space and obstacles safely, with consideration for themselves and others.

Understanding the World: Past and Present 

• Know some similarities and differences between things in the past and now, drawing on their experiences and what has been read in class.
• Understand the past through settings, characters and events encountered in books read in class and storytelling.

Curriculum Links – DT 

• Use the basic principles of a healthy and varied diet to prepare dishes. 

• Understand where food comes from. 

60-90 min session depending on Key Stage 

Cost: £130 + VAT for up to 30 students. £2.00 per additional student (Max 60) 

From April 2025.  All Year 

Farmhouse, baguette, sourdough or wraps.  Bread is a staple in every country of the world. 

Follow its journey from the seeds being planted in the field to it being milled into flour at Alton Mill.  Then have the opportunity of making your own flat bread and watching it being baked in our wood-fired bread oven. 

Curriculum Links – DT 

• Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques.
• Understand seasonality and know where and how a variety of ingredients are grown, reared, caught and processed.

120 mins (The length of this session can be adapted according to need) 

Cost: Up to 30 students £240 + VAT, £3.50 per additional student (Max 60) 

Best: April-October 

Visit Mrs Wilding’s dairy to discover how she made butter for the ‘big house’.  Then have a go at making your own. 

Curriculum Links – DT 

• Understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed

60 min session 

Cost: Up to 30 students £130 + VAT, £2.00 per additional student (Max 60) 

All Year

Delve into your packed lunch box and discover how the contents got there by exploring the museum site. 

Curriculum Links – DT 

• Understand seasonality and know where and how a variety of ingredients are grown, reared, caught and processed.

Duration: 60 minutes 

Cost: £120 + VAT for up to 30 students, £2.00 per additional student (Max 60) 

Best: May – October 

Come and meet our farm animals.  Learn their family names, what they eat, how they are looked after and what they do for us. 

Curriculum Links – Science 

• Identify and name a variety of common animals that are carnivores, herbivores and omnivores.
• Construct and interpret a variety of food chains, identifying producers, predators and prey
• Describe how living things are classified into broad groups according to common observable characteristics and based on similarities and differences, including micro-organisms, plants and animals.
• Identify how animals and plants are adapted to suit their environment in different ways and that adaptation may lead to evolution.

60 min session 

Cost: Up to 30 students £105 + VAT, £2.00 per additional student (Max 60) 

All Year 

How Does Your Garden Grow 

Explore our walled garden to discover what plants need to grow, the life cycle of plants and the different parts of a plant that we can eat. 

Curriculum Links – Science, DT 

• Identify and describe the functions of different parts of flowering plants: roots, stem/trunk, leaves and flowers 

• Explore the requirements of plants for life and growth (air, light, water, nutrients from soil, and room to grow) and how they vary from plant to plant 

• Explore the part that flowers play in the life cycle of flowering plants, including pollination, seed formation and seed dispersal. 

• Describe the life process of reproduction in some plants. 

• Identify how animals and plants are adapted to suit their environment in different ways and that adaptation may lead to evolution. 

• Understand seasonality and know where and how a variety of ingredients are grown, reared, caught and processed. 

60 min session 

Cost: Up to 30 students £120 + VAT, £2.00 per additional student (Max 60) 

Best: May – October 

Discover the world of mini beasts and find out how important they are to food production. 

Curriculum Links – Science 

identify that most living things live in habitats to which they are suited and describe how different habitats provide for the basic needs of different kinds of animals and plants, and how they depend on each other  

• Recognise that living things can be grouped in a variety of ways. 

• Explore and use classification keys to help group, identify and name a variety of living things in their local and wider environment. 

• Recognise that environments can change and that this can sometimes pose dangers to living things. 

• Identify how animals and plants are adapted to suit their environment in different ways and that adaptation may lead to evolution. 

• Describe how living things are classified into broad groups according to common observable characteristics and based on similarities and differences, including micro-organisms, plants and animals. 

• Give reasons for classifying plants and animals based on specific characteristics. 

60 min session 

Cost: Up to 30 students £105+ VAT, £2.00 per additional student (Max 60) 

Best: April- October 

Explore the roles that children had in rural life. The session starts with a fun question and answer session about Victorian era objects from our handling-collection. Then, a member of our Learning Team will lead your class in a carousel of the hands-on jobs that children in the Victorian era undertook. 

Curriculum Links – History 

• Understand how our knowledge of the past is constructed from a range of sources.
• Note connections, contrasts and trends over time

60 min session 

Cost: Up to 30 students £105 + VAT, £2.00 per additional student (Max 60) 

Best: April – October

Semolina, Turkey Twizzlers, Sponge and custard.  What are your memories of school dinners?  Explore our School Dinner exhibition to discover how School Dinners were developed, and the role nutrition plays before creating a school dinner of the future. 

Curriculum Links – History, Science & DT 

• Understand how our knowledge of the past is constructed from a range of sources. 

• Note connections, contrasts and trends over time. 

• Regularly address and sometimes devise historically valid questions about change, cause, similarity and difference, and significance. 

• changes in an aspect of social history, 

• Understand and apply the principles of a healthy and varied diet. 

• Identify that animals, including humans, need the right types and amount of nutrition, and that they cannot make their own food; they get nutrition from what they eat. 

• Recognise the impact of diet, exercise, drugs and lifestyle on the way their bodies function. 

60-90 min session depending on Key Stage 

Cost: £130 + VAT for up to 30 students. £2.00 per additional student (Max 60) 

From April 2025.  All Year 

Farmhouse, baguette, sourdough or wraps.  Bread is a staple throughout the world. 

Follow its journey from the seeds being planted in the field to them being processed into flour at Alton MIll.  Then have the opportunity to make your own flat bread and watch it being baked in our wood-fired bread oven. 

Curriculum Links – Science, DT 

• Understand the source, seasonality and characteristics of a broad range of ingredients
• Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet 
• Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways

120 mins (The length of this session can be adapted according to need) 

Cost: Up to 30 students £240 + VAT, £3.50 per additional student (Max 60) 

Best: April-October 

Delve into your packed lunch box and discover how the contents got there by exploring the museum site. 

Curriculum Links – Science, DT 

• Learn about the content of a healthy human diet: carbohydrates, lipids (fats and oils), proteins, vitamins, minerals, dietary fibre and water, and why each is needed
• Understand the source, seasonality and characteristics of a broad range of ingredients

Duration: 60 minutes 

Cost: £120 + VAT for up to 30 students, £2.00 per additional student (Max 60) 

Best: May – October 

Visit Mrs Wilding’s dairy to discover how she made butter for the ‘big house’.  Then have a go at making your own. 

Curriculum Links – Science, DT 

• Learn about the content of a healthy human diet: carbohydrates, lipids (fats and oils), proteins, vitamins, minerals, dietary fibre and water, and why each is needed
• Understand the source, seasonality and characteristics of a broad range of ingredients

60 min session 

Cost: Up to 30 students £130 + VAT, £2.00 per additional student (Max 60) 

All Year 

Semolina, Turkey Twizzlers, Sponge and custard.  What are your memories of school dinners?  Explore our School Dinner exhibition to discover how School Dinners were developed, and the role nutrition plays before creating a school dinner of the future. 

Curriculum Links – History, Science & DT 

• Identify significant events, make connections, draw contrasts, and analyse trends within periods and over long arcs of time. 

• Pursue historically valid enquiries including some they have framed themselves, and create relevant, structured and evidentially supported accounts in response. 

• Understand the consequences of imbalances in the diet, including obesity, starvation and deficiency diseases. 

• Understand and apply the principles of nutrition and health. 

60-90 min session depending on Key Stage 

Cost: £130 + VAT for up to 30 students. £2.00 per additional student (Max 60) 

From April 2025.  All Year