Starting secondary school: How to cope with a steep learning curve
We ask five well-known people to share their memories of starting secondary school. And what's their advice for students on the move this autumn?
Luke Saunders, teacher and Studyclix co-founder
'I went to an all-boys school, Marian College. It was on the Dart line — there were fellows from all over. I'd come from a national school with just boys from our locality and was thrown in among boys from the inner city, from the Northside, from all walks of life. It was an eye-opener. In hindsight, a great education in life.
'I remember the size of the sixth-years; fellas with big beards and giant jumpers, the size of a teacher. Me thinking, 'Oh holy God, these are giants.'
'In national school, you walked in with your books in your bag, sat at one table all day. Now, there was this sudden independence, figuring it out for yourself, getting the right book for the right class on the right floor; walking to the train to get home.
'Being suddenly responsible for myself was a step-up I really enjoyed.
'Being able to walk around where you wanted at lunchtime was really refreshing; you could walk to the local shop with a group of your mates.
'Apprehension was big in the early days. It was a whole new world. I was always in to soccer, played football — it gave me a common language with a lot of the fellas I wouldn't have known.
'Nowadays, parents send their children to lots of activities. It has definite benefits: Spending [time in] new environments with different kids develops a helpful skillset for secondary school.
'For kids starting second level, who don't know anyone else going, I'd recommend parents organise a meet-up for their child with someone you know who will be going there. Even if they don't become best buddies, at least it's a friendly face.'
Aileen Hickie, Parentline CEO
CEO of Parentline, Aileen Hickie photographed at home with her dog Scout.
'It was a big transition, moving from a small primary school with 13 in my class to boarding school: Drishane Convent, Millstreet. I was 11. I knew nobody; everybody else was going to Millstreet Secondary School.
'I had two entirely separate school uniforms: A green one for weekdays, and a royal blue with blazer and pleated skirt for Sundays and special occasions. There were lots of bits to my new sports uniform — special skorts for camogie, shorts for gym, and a different uniform for hockey than you had for tennis.
'I remember my mother bringing me to Cork to get the uniforms, but also to get the labelling done. Everything had to be labelled: Nightwear, underwear, socks. We had to bring our own sheets, quilt cover, pillowcases — two lots.
'I was now living with 200 strangers, as opposed to my family. It was a strict boarding school run by a French order. There was a lot of etiquette — we were never to have our top button open. At mealtimes, you were watched to ensure you used the right cutlery and didn't have your elbows on the table.
'I was in a six-bed dorm, with a seventh bed for the head of the dormitory, a fifth-year. For washing, you pulled a curtain around you at the sink. There was a timetable for your bath and for your hair wash, which was done in the sink. The two weren't at the same time and you strictly couldn't do them outside of what was timetabled for you.
'There were feelings of loneliness — you'd hear a lot of crying at nighttime in the early weeks. We were all trying to get used to the transition.
'I really enjoyed boarding school. I'm glad I did it. It made me independent. I went to college in Dublin when I was 17. I wasn't afraid by then — the big wrench was when I was 11.
'Everything about secondary school is about being organised: Around timetable, sports, what you need to bring into school, what you need to bring home for homework. Teaching your child to be organised is a huge part of getting them settled. It helps build confidence and independence.'
Children's Ombudsman Niall Muldoon
Niall Muldoon, Ombudsman for Children Michael Dillon Photographer
'Coming from a small national school of boys and moving to the Abbey Vocational School, Donegal, was a big transition. The school had outgrown itself, so we had classes in other buildings around town: The Methodist Hall, the Club Room, O'Cleary's school. We went to the St John Bosco Centre for PE.
'It was a real bit of independence; you had that freedom, fun with your classmates. I enjoyed it.
'I loved the variety: There were girls in the school, people from the country, from farms, from the posh part of town, kids who loved sports or cars. I remember one boy, really bright, a Protestant from a farm. We were from different backgrounds, but we got on like a house on fire. I really enjoyed that experience of mixing with different people.
'I was overweight in first year. My Irish teacher suggested I'd be good at the short putt. He arranged for me to go to the local athletic track. I wasn't good at it, or at the long jump, but I became very good at the high jump. That encouraged me to stay in athletics and by the end of first year I could run four miles.
'My weight stabilised. I grew to six foot. It made me fit and healthy. That small gesture was life-changing for me.
'With my own kids, when they were starting, I told them there'd be lots of difference, but to enjoy and embrace it. Acknowledge your child may be nervous, scared, but paint it as exciting. Encourage them to make different friends, enjoy different subjects; it all becomes very positive because of that.'
Author Amy Jordan
Amy Jordan, author
'We'd moved house prior to my starting secondary, so I didn't go in with my class. I went straight from sixth class in Carriagaline to first year at St Peter's Community School, Passage West. I felt a bit lost in the first weeks, but my overall experience was very positive.
'I was very excited to get my first locker. I thought it'd be amazing. You're handed your padlock and it's so cool. I quickly realised the locker had to be managed. You have to get your timings right: Get books out for the next three classes, at the end of the day put books in and run for the school bus.
'Having to run your locker is very grown up. It's a good thing for a child, a soft introduction to being more responsible.
'And the number of teachers you have in the day. You go from one person in primary who takes on a parent role, to six or seven different adults a day teaching you.
'It's a lot of different temperaments and teaching styles for you to get used to and it all happens in one day.
'I'll allow my children, aged 12 and 11, to go where their friends are going. I feel schools are all of a certain standard; they all offer the same subjects. The deciding factor will be: Where do you want to go, and where are your friends going?'
Mike Mansfield, director of communications at youth mental health support charity Jigsaw
Mike Mansfield
'I went from a small, rural, boys-only primary to the large, uniformed Galbally College in Ballinasloe, a mix of day pupils and 150 boarders from all parts of the world. A definite change. You had the cool kids sent down from the city, and I remember a boy from Zimbabwe.
'It was an anxious time. Secondary school was louder — I remember the noise. And worrying about finding the next class. You had a piece of paper with a bit of a map, but where was the history class? Mr Kelly's maths class? That fluidity compared to primary was difficult to get used to.
'A level of anxiety in a 12-year-old transitioning to secondary is completely normal. It's not something parents should instantly react to. Trust that children are resilient and can cope with a bit of anxiety — it's important to let them sit with it for a while. To feel it, find their own way to cope and respond to it, as opposed to a parent trying to eradicate it.'
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Irish Examiner
5 days ago
- Irish Examiner
Starting secondary school: How to cope with a steep learning curve
THE transition from primary school to secondary is a milestone, involving significant change, including new teachers and classmates. We ask five well-known people to share their memories of starting secondary school. And what's their advice for students on the move this autumn? Luke Saunders, teacher and Studyclix co-founder 'I went to an all-boys school, Marian College. It was on the Dart line — there were fellows from all over. I'd come from a national school with just boys from our locality and was thrown in among boys from the inner city, from the Northside, from all walks of life. It was an eye-opener. In hindsight, a great education in life. 'I remember the size of the sixth-years; fellas with big beards and giant jumpers, the size of a teacher. Me thinking, 'Oh holy God, these are giants.' 'In national school, you walked in with your books in your bag, sat at one table all day. Now, there was this sudden independence, figuring it out for yourself, getting the right book for the right class on the right floor; walking to the train to get home. 'Being suddenly responsible for myself was a step-up I really enjoyed. 'Being able to walk around where you wanted at lunchtime was really refreshing; you could walk to the local shop with a group of your mates. 'Apprehension was big in the early days. It was a whole new world. I was always in to soccer, played football — it gave me a common language with a lot of the fellas I wouldn't have known. 'Nowadays, parents send their children to lots of activities. It has definite benefits: Spending [time in] new environments with different kids develops a helpful skillset for secondary school. 'For kids starting second level, who don't know anyone else going, I'd recommend parents organise a meet-up for their child with someone you know who will be going there. Even if they don't become best buddies, at least it's a friendly face.' Aileen Hickie, Parentline CEO CEO of Parentline, Aileen Hickie photographed at home with her dog Scout. 'It was a big transition, moving from a small primary school with 13 in my class to boarding school: Drishane Convent, Millstreet. I was 11. I knew nobody; everybody else was going to Millstreet Secondary School. 'I had two entirely separate school uniforms: A green one for weekdays, and a royal blue with blazer and pleated skirt for Sundays and special occasions. There were lots of bits to my new sports uniform — special skorts for camogie, shorts for gym, and a different uniform for hockey than you had for tennis. 'I remember my mother bringing me to Cork to get the uniforms, but also to get the labelling done. Everything had to be labelled: Nightwear, underwear, socks. We had to bring our own sheets, quilt cover, pillowcases — two lots. 'I was now living with 200 strangers, as opposed to my family. It was a strict boarding school run by a French order. There was a lot of etiquette — we were never to have our top button open. At mealtimes, you were watched to ensure you used the right cutlery and didn't have your elbows on the table. 'I was in a six-bed dorm, with a seventh bed for the head of the dormitory, a fifth-year. For washing, you pulled a curtain around you at the sink. There was a timetable for your bath and for your hair wash, which was done in the sink. The two weren't at the same time and you strictly couldn't do them outside of what was timetabled for you. 'There were feelings of loneliness — you'd hear a lot of crying at nighttime in the early weeks. We were all trying to get used to the transition. 'I really enjoyed boarding school. I'm glad I did it. It made me independent. I went to college in Dublin when I was 17. I wasn't afraid by then — the big wrench was when I was 11. 'Everything about secondary school is about being organised: Around timetable, sports, what you need to bring into school, what you need to bring home for homework. Teaching your child to be organised is a huge part of getting them settled. It helps build confidence and independence.' Children's Ombudsman Niall Muldoon Niall Muldoon, Ombudsman for Children Michael Dillon Photographer 'Coming from a small national school of boys and moving to the Abbey Vocational School, Donegal, was a big transition. The school had outgrown itself, so we had classes in other buildings around town: The Methodist Hall, the Club Room, O'Cleary's school. We went to the St John Bosco Centre for PE. 'It was a real bit of independence; you had that freedom, fun with your classmates. I enjoyed it. 'I loved the variety: There were girls in the school, people from the country, from farms, from the posh part of town, kids who loved sports or cars. I remember one boy, really bright, a Protestant from a farm. We were from different backgrounds, but we got on like a house on fire. I really enjoyed that experience of mixing with different people. 'I was overweight in first year. My Irish teacher suggested I'd be good at the short putt. He arranged for me to go to the local athletic track. I wasn't good at it, or at the long jump, but I became very good at the high jump. That encouraged me to stay in athletics and by the end of first year I could run four miles. 'My weight stabilised. I grew to six foot. It made me fit and healthy. That small gesture was life-changing for me. 'With my own kids, when they were starting, I told them there'd be lots of difference, but to enjoy and embrace it. Acknowledge your child may be nervous, scared, but paint it as exciting. Encourage them to make different friends, enjoy different subjects; it all becomes very positive because of that.' Author Amy Jordan Amy Jordan, author 'We'd moved house prior to my starting secondary, so I didn't go in with my class. I went straight from sixth class in Carriagaline to first year at St Peter's Community School, Passage West. I felt a bit lost in the first weeks, but my overall experience was very positive. 'I was very excited to get my first locker. I thought it'd be amazing. You're handed your padlock and it's so cool. I quickly realised the locker had to be managed. You have to get your timings right: Get books out for the next three classes, at the end of the day put books in and run for the school bus. 'Having to run your locker is very grown up. It's a good thing for a child, a soft introduction to being more responsible. 'And the number of teachers you have in the day. You go from one person in primary who takes on a parent role, to six or seven different adults a day teaching you. 'It's a lot of different temperaments and teaching styles for you to get used to and it all happens in one day. 'I'll allow my children, aged 12 and 11, to go where their friends are going. I feel schools are all of a certain standard; they all offer the same subjects. The deciding factor will be: Where do you want to go, and where are your friends going?' Mike Mansfield, director of communications at youth mental health support charity Jigsaw Mike Mansfield 'I went from a small, rural, boys-only primary to the large, uniformed Galbally College in Ballinasloe, a mix of day pupils and 150 boarders from all parts of the world. A definite change. You had the cool kids sent down from the city, and I remember a boy from Zimbabwe. 'It was an anxious time. Secondary school was louder — I remember the noise. And worrying about finding the next class. You had a piece of paper with a bit of a map, but where was the history class? Mr Kelly's maths class? That fluidity compared to primary was difficult to get used to. 'A level of anxiety in a 12-year-old transitioning to secondary is completely normal. It's not something parents should instantly react to. Trust that children are resilient and can cope with a bit of anxiety — it's important to let them sit with it for a while. To feel it, find their own way to cope and respond to it, as opposed to a parent trying to eradicate it.'
Irish Examiner
09-08-2025
- Irish Examiner
Darina Allen: Three classic recipes for supper in the Irish kitchen
Yesterday evening, just as I was about to tuck into supper, I had a moment. Suddenly I thought of the incredible amount of work that actually went into growing and rearing the produce on my plate, not to mention cooking it. Silently, I gave thanks for my nephew, Darren, who had put so much work into rearing the free-range heritage pigs on his farm at Ballymaloe House. For our local butcher, Frank Murphy and his son Brian in Midleton, who cured the bacon for the succulent slice of glazed bacon on my plate. For the team of gardeners on the farm who had sown the seeds for the juicy roast tomatoes back in February, transplanted them at the end of March, tended and watered them for over four months for me to enjoy. The deep red tomatoes were ripened fully on the vine for maximum flavour, packed with lycopene, lots of other minerals and vitamins and super tasty. Remember, scientists now understand that flavour equates to nutrient intensity – nature's way of tempting us to eat healthy wholesome food. The tomatoes were halved, seasoned with flaky sea salt, freshly cracked pepper, a good sprinkling of sugar and a generous drizzle of extra virgin olive oil. Fifteen minutes or so in a good hot oven and then a scattering of fresh herbs while still warm. You can't imagine how delicious it was because the tomatoes were so good to start with. The red and yellow peppers for the piperonata came from Caitriona Daunt at Organic Republic, but the new season's onion, tomatoes and basil were also from here. The colcannon made from freshly dug potatoes, new season onions and cabbage took close to five months to grow too, a blight-resistant variety called Kelly, cultivated organically without a speck of glyphosate, just rich fertile soil enriched with compost and seaweed from the local strand. Once again, special thanks to the gardeners for those and for the flat pod French beans. This is a brilliant variety called Hilda, they crop and crop and when the beans swell in the pods at the end of the season, they can be dried for winter soups and stews. I also need to thank Billy for looking after the cows who produce the rich Jersey milk, the basis for the simple parsley sauce, a favourite from my childhood, so unctuous and delicious. Next, I thought of Maria, our Dairy Queen, or was it Tiffin, and gave thanks for the dollop of homemade butter melting over the beans and into my colcannon. So much work and love went into producing the simple feast on my plate. Once again, in the Quaker tradition, I silently gave thanks to Mother Nature et al for every nourishing bite. I don't hanker after an expensive Prada handbag or a pair of Gucci shoes; For me to sit down to a plate of food where everything on the plate comes from the farm, gardens or local area is luxury indeed. How blessed am I. Afterwards, a bowl of loganberry fool, accompanied by a couple of Jane's biscuits, the name that Myrtle Allen gave these delicious little shortbread biscuits that the children made over and over again on wet afternoons. Every bite has a story, that's what memories are made of. Colcannon recipe by:Darina Allen For the simplest of dishes, pair colcannon with a fried or poached egg Servings 6 Preparation Time 5 mins Cooking Time 30 mins Total Time 35 mins Course Side Cuisine Irish Ingredients 450g kale or Savoy or spring cabbage 1.35kg 'old' potatoes, eg, Golden Wonders or Kerrs Pink 250ml boiling milk approx 30g scallion or spring onion, optional salt freshly ground pepper 55g butter Method Scrub the potatoes, put them in a saucepan of cold water, add a good pinch of salt and bring to the boil. When the potatoes are about half-cooked — 15 minutes approx for 'old' potatoes — strain off two-thirds of the water, replace the lid on the saucepan, put onto a gentle heat and allow the potatoes to steam until they are cooked. Remove the dark outer leaves from the cabbage. Wash the rest and cut into quarters, remove the core and cut finely across the grain. Cook in a little boiling salted water or bacon-cooking water until soft. Drain and season with salt, freshly ground pepper and a little butter. If using kale, remove the central rib. Cook the kale in a large pot of boiling salted water until tender. This may take 8-10 minutes, depending on the type and maturity of the kale. Curly kale is sweetest after it has been mellowed by a few night frosts. When the potatoes are just cooked, put the milk and the finely chopped scallions into a saucepan and bring to the boil. Pull the peel off the potatoes and discard, mash quickly while they are still warm and beat in enough boiling milk to make a fluffy purée. (If you have a large quantity, put the potatoes in the bowl of a food mixer and beat with the spade.) Then stir in the cooked cabbage and taste for seasoning. For perfection, serve immediately in a hot dish with a lump of butter melting in the centre. Colcannon may be prepared ahead up to this point and reheated later in a moderate oven 180°C, for 20-25 minutes. Cover while reheating so it doesn't get too crusty on top. Piperonata recipe by:Darina Allen This is one of the indispensable trio of vegetable stews that we always reckon to have to hand. We use it not only as a vegetable but also as a topping for pizzas, as a sauce for pasta, grilled fish or meat and as a filling for omelettes and pancakes. Servings 10 Preparation Time 20 mins Cooking Time 30 mins Total Time 50 mins Course Main Ingredients 2 tbsp olive oil 225g onion, sliced a clove of garlic, crushed 2 organic red peppers 2 organic green peppers 6 large organic or chemical-free tomatoes (dark red and very ripe) salt, freshly ground pepper and sugar a few leaves of fresh basil Method Heat the olive oil in a casserole, add the onion and garlic, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then cut the pepper flesh into 2-2½cm squares. Add to the onion and toss in the oil; replace the lid and continue to cook for 5 minutes. Meanwhile, peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx. Loganberry Fool recipe by:Darina Allen If you can't lay your hands on loganberries, raspberries are pretty delicious too – so easy. Servings 6 Course Dessert Ingredients 450g loganberries 175-225g caster sugar 425-600ml softly whipped cream Method If the loganberries are fresh, just whizz the berries in a blender with the sugar. Push the purée through a nylon sieve, fold in the softly whipped cream to taste. Serve with shortbread biscuits. Should the fruit be frozen, just scatter the berries in a single layer on a plate. Sprinkle with the sugar and allow to come back to room temperature. When almost defrosted, liquidise and proceed as above. Jane's shortbread biscuits recipe by:Darina Allen A delicious afternoon treat Servings 24 Preparation Time 15 mins Cooking Time 15 mins Total Time 30 mins Course Baking Cuisine Irish Ingredients 170g (6 oz) plain flour 100g (4 oz) soft butter 50g (2 oz) sugar Icing (optional) 100g (4 oz) icing sugar 1 tbsp water Food colouring (optional) Sprinkles of your choice Method If you have a food processor put all the ingredients for the biscuits in together and mix until they form a soft ball. If making these by hand rub the butter into flour and add sugar. Gather the mixture together and knead well. On a floured surface roll out the mixture until it is about 5mm thick. Cut shapes and place on a greased baking tray. Gather the remaining mixture, knead together again and roll out to cut more shapes. Repeat until all the mixture has been used up. Bake in a moderate oven, 180°C or Gas mark 4 until biscuits are pale brown (about 15 minutes). Remove and cool on a wire rack. We normally sprinkle the cooled biscuits with a little icing sugar and serve. However, if you want to be more festive they can be decorated with a topping of your choice. For the icing, mix the sugar and water until the icing is free of lumps. Spread a thin layer of icing on each and sprinkle with a decoration of your choice. Allow the icing to set. Seasonal Journal Best Practice in Milking Process Techniques August 19-20 at Moorepark (Teagasc) Advisory Building, Fermoy, Co. Cork The purpose of this course is to equip the learner with the knowledge, skill and competence to autonomously perform and manage the dairy herd milking process integrating key milking techniques with required milk quality, food safety, dairy herd health and dairy cow welfare for commercial Irish dairy herds. Accreditation Body/Award: QQI Award Level 6 Coordinator: Attracta Dooley For more information, email adooley@ Farming for Nature Inside the Gate Event – August 31 For one day only, farmers across the country are opening their gates to the public. Come walk the fields, meet the animals, hear their stories, and discover how these inspiring farmers are protecting nature while feeding us all. It's free, just pick a farm near you and register – spots are limited. For more information and list of participating farms, see Wild Food of the Week: Meadowsweet Hedgerows around the country are bursting with meadowsweet with its creamy white blossoms. Use it to make meadowsweet tea, syrups, cordials, to flavour panna cotta, ice cream, custards, rice puddings, sorbet. Apart from its delicious flavour, it has anti-inflammatory and pain-relieving properties – salicylic acid and similar compounds found in aspirin.
Irish Examiner
08-08-2025
- Irish Examiner
Home Q&A: How to use curtains to banish draughts
Curtains are an old-fashioned fix for draughty windows, and with highly insulated windows, are only needed for aesthetic flair and privacy. That said, here's what they can do if your windows with higher U-values in older double glazing and rattling frames are not delivering. Curtain lining can provide an additional thermal and even acoustic barrier to improve the U-values of your curtains and windows. Alternatively, you could deploy two sets of curtains, with insulated lined curtains for cooler conditions and light to medium varieties for spring/summer. Look for specific thermal interlining when purchasing. For PVC windows and French doors, look into what's termed 'perfect fit' insulated blinds. These highly affordable blinds are comprised of a fabric pleated surface set in a custom frame with a honeycomb structure that holds off cold and keeps a modest amount of heat indoors. Pull them up or down out of the way on sunnier days to let in some free, passive UV gain. Suppliers include For large picture or period windows, take the curtains as close to the ceiling as possible in pencil pleats and let them pool slightly on the ground. Natural Cosy Texture door curtain, from €76, Next. Ensure the curtain is hung well beyond the reveal (8cm wouldn't be excessive). All curtains should be at least twice their size in centimetres to the size of the window to allow for draping. Velcro strips to hold it to the wall, in combination with a blind, can add to the curtain's thermal talents. Don't forget ropy old doors. These can also take a curtain detailed with internal wadding, but this must be pulled completely and safely back when not in use. Thermal door liners or even rugs can be pinned up on a door to cover gaps between boards, touching the floor to exclude some draughts. Temu offer magnetic, no-drill door curtains from around €18, Got a question for our Home team? Email home@
