Learn to pitch a mess tent

• Build and light a fire before starting this activity. Our activities, Campfire admirers or Construct a campfire, can help you to do this. You’ll use the hot embers to cook on, so the fire will need enough time to die down before cooking.
• Make sure the place you choose is safe and accessible for everyone, and that you're able and allowed to build fires there. You may need the landowner’s permission.
• You could run our fire safety activities, Fuel air ignition and Sitting safely by a campfire, prior to running this session. 

• Make sure that everyone’s fires have been built outdoors in clear, open areas, with plenty of ventilation, and away from any areas where people will be sleeping. 
• All the fires need to burn down to hot embers before they can start cooking. This increases the chance of the fuel burning without enough oxygen present, increasing the risk of carbon monoxide exposure. We’ve more guidance on different cooking methods.
• If using a gas stove, make sure it’s on a stable heatproof surface and in a clear and open area, with plenty of ventilation.
• You may want to run a fire safety talk or show people how to use the equipment safely. 

1. Once everyone has finished using the fire, no one should add any more wood. The fire will die down, but make sure it still always has adult supervision. 
2. Young people should work together to clear up quickly and efficiently – each group needs to wash up their utensils and dispose of rubbish and leftovers.
3. An adult should use a new, cold stick (not one that’s been in the fire) to carefully spread out the wood and embers, so they cool down faster.
4. An adult should carefully and gently pour water over the smouldering wood and ashes to make sure they’re fully extinguished. They should use the stick to mix the water through the ashes.
5. The person leading the activity should make sure the fires are safely extinguished before leaving the site and that everyone has left no trace. 

• Check for allergies, intolerances, fasting, food-related medical conditions, eating problems, food sensitivities or dietary requirements, then adjust the food items used as needed. This may include making sure there’s no cross-contamination of packaging and no cross-contamination during the storage, preparation, cooking and serving. 
• You may need to use separate chopping boards, equipment and utensils, such as tongs or toasters, for different dietary requirements, allergies and foods.
• If you’re unsure, check with the young person and their parents or carers. You can check with the adult directly if it’s a volunteer or helper.
• Some people may not like certain food textures or tastes and that’s OK. People don’t need to use all the ingredients if they don’t want to, and no-one should be made to try foods if they don’t want to. You can try to find an alternative for them. 

• If you’re using a kitchen too, you could run our kitchen safety and hygiene activities, Kitchen risk bingo and Home kitchen hygiene prior to running this session.
• Remember to have a hand washing station and take extra hygiene precautions when handling raw meat, such as regular hand washing, having separate equipment for raw and cooked meat, and washing up equipment as soon as it's been used. Look at our guidance on food preparation.
• Make sure you have all the ingredients ready. 
• Remember to check your ingredients against any allergy or dietary requirements to ensure everyone can enjoy the recipe. This may mean using alternative ingredients. 

• ake a look at our guidance on food preparation. 
• You could run our kitchen hygiene activities before this session.
• Always have a hand washing station, washing hands regularly throughout this activity, and taking extra hygiene precautions when handling food. If you're using gloves to prepare food, treat them like your hands. Wash any gloves before using them and in between if necessary.
• Spray and wipe down all working surfaces and tables with anti-bacterial spray before and after use, and wash any equipment you’re using in hot soapy water.
• Take extra hygiene precautions when handling raw meat, such as regular hand washing.
• Keep raw and ready-to-eat foods separate, having separate equipment for raw and cooked meat, and washing up equipment as soon as it's been used. 
• Make sure food is properly cooked before you serve it. Always cut through poultry and meat to make sure it's fully cooked, especially when barbecuing food. Make sure it's cooked slowly and thoroughly, and not just done on the outside.
• Always follow cooking instructions and never use food past its use-by date. 
• Keep food out of the fridge for the shortest time possible.

• At the start of this activity, remind everyone of kitchen or indoor cooking safety rules and how to act safely. Always tie hair back, tuck in neckers and loose clothing, and wear closed toe shoes. Take a look at our kitchen safety tips.
• You may want to run a demonstration on how to use the equipment safely, such as for cooking or chopping ingredients. You could use our kitchen safety activities before this session.
• Make sure any cooking equipment or heat sources, such as ovens and hobs, always have adult supervision, including during free time and arrival times. If anyone struggles with sensing danger, you should consider providing extra adult supervision. This could be especially helpful at unstructured times, such as breaks or waiting to cook.
• Remind everyone to keep their fingers away from any knives. You may want to use blunt, child-friendly knives, or you could also have ingredients pre-chopped.
• If you’re using a gas stove, tabletop hob plates or a mini oven, make sure it’s on a stable heatproof surface and in a clear and open area, with plenty of ventilation. Gas appliances and sources can increase risk of carbon monoxide exposure. Take a look at our guidance on different cooking methods and carbon monoxide.
• You may want to put child-safe locks on cupboard doors to prevent access by young people, especially for cupboards containing matches, cleaning products or chemicals.

• People can work in small groups or as a whole group to bake or cook. Each group should have adult supervision.
• You may want to be in groups, but everyone to use the same cooking source, rather than having each group have their own.
• You may wish for groups to make or prepare the ingredients in a wider, more spacious area, then invite each group into the kitchen to cook one at a time. 
• Remember the groups not using the kitchen or cooking will still need to be supervised, always following the Yellow Card. 
• Make sure you have all the ingredients ready. You may want to pre-chop or pre-measure some activities.

Always follow the manufacturer’s instructions for the model of tent you’re using.

1. Empty out the canvas and poles. Lay all of the parts out on the floor.
2. Follow the manufacturer’s diagram to lay the roof poles out on the ground.
3. Put the corner joints between each pole.
4. Put the poles into the fittings.
5. Prepare the leg poles and line them up with the frame.
6. One side at a time, raise the frame so the legs are half-height. Each leg should have one pole in – they should be lower than shoulder height.
7. Lay the canvas over the half-raised frame.
8. One side at a time, raise and fit the second half of the legs.
9. Insert any inner legs in place.
10. Lace the canvas to the frame with the straps and loops. Line them up carefully so the doors and corners fall properly.
11. Peg out the guy lines. The pegs should be at a 45-degree angle and the walls should be straight.

• Playing games: What games could be safely played in a mess tent?
• Socialising: How could you use the mess tent to welcome a neighbouring group? For example, you could plan a themed feast where everyone dines together.
• Making it comfortable: How will you make sure that the space is welcoming and nice to spend time in?
• Creating a calm space: How could you make the space work for people who may need a quiet, relaxing and calming space away from busy activities?
• Make it accessible: How can you make sure that everyone in the group can use the tent?