Pupils’ recipe for success

Crieff High launches a new book

Young Crieff entrepreneurs launched their own business venture last week by publishing a recipe book.

The series of recipes, called Taste of the Community, was created by Crieff High School’s young enterprise group, who are called Rural Fayre.

Members then launched the offering on Friday, March 24, at Strathearn Community Campus to mark the end of Strathearn Culture and Heritage Week.

Taste of the Community features recipes and ingredients from across the region, including from two-star Michelin chef Andrew Fairlie and professional chefs from Wilde Thyme at Glenturret Distillery.

The young entrepreneurs also highlighted Taste of the Community’s local connections by including recipes from the Scottish Women’s Institute and the school’s own home economics department.

John McCulloch, Rural Fayre’s finance and public relations director, said: “It was very well received and everyone thought it was a good idea, so it went really well.

“There was a lot of interest in the book and this is only the first event, so as time goes on we will do more advertising and hopefully interest will grow.

“The project is now moving forward really quickly and is all going to plan.”

The showpiece saw live cooking demonstrations from the school’s dinner ladies, who stepped in to save the day when the chefs who were booked pulled out at the last minute.

John said: “They stepped in and said they would take on the cooking and they did a really good job of it.

“They made a buffet for everyone and some other things from the book so everyone got the opportunity to taste the recipes themselves. It was really good to see the recipes come to life.”

Members of the enterprise group got to chose their own business idea, and chose to create Taste of the Community because of their strong connections to Strathearn’s farming community.

A spokesperson for the group said a highlight was seeing the final drafts of the book from Perth and Kinross Council’s design team, which helped the young entrepreneurs make their vision a reality.

The pupils’ representative added: “The highlight of the whole thing is seeing the whole design. It has been in the planning process for a long time, but getting the email with the actual book, that is the highlight. It shows all the hard work coming together.”

Dur ing the recipe book’s production, the group created a number of business partners, including Perth2021, Aberdeen Angus UK and Highland Spring.

In addition, some individuals presented their business plans to the Royal Highland Society.

The book is now on sale and Rural Fayre are hoping to set up an online shop for people to order copies.

Copies can be bought now by calling 01764 657600.