Year 10 students at Highcliffe School spent the morning of 21 February being taught by Colin Nash, head chef of the Three Tuns at Bransgore.
These cookery sessions are part of an Enhanced Cookery Programme being run in all three Christchurch secondary schools by the Christchurch Food Festival Education Trust.
The Highcliffe students learnt how to fillet sea bass and bream and learnt how to make pasta from scratch. Colin created three different pasta colours including using squid ink for black pasta. Some of it was used to create a vegetarian tomato tagliatelle, pasta bows with pancetta cream sauce, and seafood linguine with cockles, prawns and the filleted fish.
CFFET Founder and Trustee Mary Reader said:
“Colin has been working with us for two years now, encouraging the students to improve their skills, and introducing them to new techniques. The new GCSE food and nutrition curriculum includes so many more skills than have been required for many years, and these sessions inspire the students to widen their range of expertise. They also support the teachers, many of whom did not learn the range of skills now required. We work with the teachers to support their teaching at the most appropriate time of the school year, and visit each school at least 3-4 times to cover the year groups. The students do seem to love having Colin to teach them.
“We support Twynham and the Grange schools with all of their year nine students, but Highcliffe have chosen their year 10’s for logistical reasons.”
More press information please contact Mary on 01425 837961
For more information about Christchurch Food Festival Education Trust please see our website. Cffet.org.co.uk