Lucky guests get a taste of stu­dent chefs’ culi­nary art

The Oban Times - - News -

COOKERY stu­dents at West High­land Col­lege UHI de­signed and pre­pared a three­course lunch for 24 guests to mark the sig­nif­i­cant in­vest­ment of £400,000 the col­lege made in ex­tend­ing the train­ing kitchen in Fort Wil­liam last sum­mer.

The group of 16 stu­dents – rang­ing from Skills for Work pupils, to City and Guilds lev­els one and two through to HNC pro­fes­sional cookery – de­signed, taste-tested, cooked and served the lunch to their guests.

The guests in­cluded Shirley and Ed­die Spear from the Three Chim­neys Res­tau­rant and their gen­eral man­ager and head chef, rep­re­sen­ta­tives from In­ver­lochy Cas­tle, Gle­nea­gles Re­sort, Glen­finnan Coun­try House Ho­tel, Rus­sell’s, The Crannog Seafood Res­tau­rant, Strath­more Ho­tels, Lochaber Cham­ber, High­lands and Is­lands En­ter­prise, Lochaber High and Ard­na­mur­chan High.

Ms Spear said: ‘The in­vest­ment made by West High­land Col­lege UHI to cre­ate this new train­ing kitchen for the pro­fes­sional cookery stu­dents, plus the new Café TOAST for the col­lege cam­pus in Fort Wil­liam, is ex­cel­lent and so worth­while.

‘The three-course lunch, cooked and served by the stu­dents, un­der the guid­ance of their lec­tur­ers and tu­tors, was truly su­perb, prov­ing what can be achieved. The choice of dishes at each course was very am­bi­tious and the guests were im­pressed.’

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