Teams of Year 8 students from Bay House, King Richards, Springfield and Mayfield Secondary Schools were recently tasked with giving the traditional tea rooms located in one of the city's oldest museums a complete makeover and provide suggestions for a brand new menu.

Over 40 students gathered at the Royal Marines Museum in Eastney to take on a challenge that saw them work with local business experts and develop both their enterprise skills and imagination. Teams of pupils were asked to create companies that would redesign the existing 'Quartermaster's Kitchen' restaurant, its menu and increase the custom and profitability of their newly established venue.

Run by Portsmouth EBP each team took on roles including Chef, Kitchen and Restaurant Designers and Marketing and Construction Managers and were supported with advice from professionals from the Federation of Small Businesses.

'Our members were keen to volunteer for such an original and productive initiative,' said Neil Eames, Organiser for the Wessex region of the FSB. 'We feel it is important that school chidlren have the opportunities to experience and be inspired by business and enterprise wherever possible because the next generation will be responsible for our future economic well being.'

'Our pupils are always exited when they leave the classroom for a different learning environment,' said Jemma Morgan, Deputy Head of Year 8 at Mayfield School. 'The EBP often come into school, but for these students to meet professional business people in a new setting brings out the best in them. They have done some great work and I am very proud of them.'

A member of one of the two Mayfield teams who took part in the event entitled 'Top Look Ltd', 12 year old Lucy Cobb agrees with her teacher. 'The challenge made us really work as a team and help each other. We had to work on things that we had never thought about before, like budgets, and I really enjoyed the creativity of interior design.'

The winning team from Bay House School were not only awarded an FSB Enterprise Challenge trophy and vouchers, but in November, the Quartermaster's Kitchen will be allowing the team to invite friends and family for an evening where they run the restaurant themselves and get to see their contribution to the venue's brand new menu.

'I am delighted the kids had such fun thinking about my venue,' said Keith Leaning, Catering Manager and Head Chef of the Quartermaster's Kitchen. 'I will definately be taking on board some of the fantastic ideas that came from their enthusiasm and hard work.'

'This Enterprise Day has been a tremendous success and immensely enjoyable for all parties involved,' concludes Neil. 'We are now intending to work with the EBP on a regular annual FSB Enterprise Challenge event.'