St Edward's College recently organised what it said was a highly successful Food Week in which junior, middle and senior school students made their contribution to tasty, yet healthy, cuisine.

The aim was to make their peers aware of the fact that good alternatives to fast food and junk food are readily available and easy to cook.

The event was organised by Dominique Inglott, head of languages at St Edward's, with the support of the Ambassador of France Jean-Marc Rives. Her main source of inspiration was La Semaine Du Gout (week of tasting), an annual culinary French event, now in its 18th year. The junior school team launched the week-long activity with a Healthy Lunch-Box competition, where 12 children, with the help of their parents, presented their packed lunch-boxes to a panel of judges.

Chef Privé Catering provided an array of healthy but tasty cakes for the guests to sample while Claire Spiteri, a nutritionist, gave parents a talk on nutrition.

Twelve boys from the middle school took part in a sandwich-making competition and after that Sebastian Degiorgio, of Brown & Rye, gave a demonstration of sandwich making. The highlight of the event was the senior boys' preparation of Mediterranean cuisine. Each of the 12 boys taking part was given the task of cooking an easy-to-prepare meal particular to a Mediterranean country while facing stiff competition from a number of professional chefs and judged by a panel of ambassadors, other chefs and students.

Good Earth, Brown and Rye, Agenda Bookshop and Jon David supported the event.