Kinlochbervie hospitality class serves up lunch with the wow factor
Students in the National 5 (N5) hospitality class at Kinlochbervie High School have certainly gained their “Skills for Life,” writes Heather Paterson, the school’s principal teacher of health and wellbeing.
Part of the course involves planning and organising a hospitality event that took place last week.
They decided to create a tasting lunch menu showcasing a selection of the fabulous local produce available. Their first task was to contact suppliers to find out what was available.
They then designed a menu with the help of local chef Sylvia Mackay, who has been working with the students this term.
The next task was to invite guests, including the suppliers, parents, and friends, and organise a schedule for cooking and serving their menu.
The class assigned tasks to everyone and were able to work efficiently as a team both in the kitchen and front of house.
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The event was a huge success, and the guests were all impressed with the professionalism of the team and the quality of the food served.
The menu included a charcuterie board, salmon pate, marinated salmon, lemon sole, pan-fried scallops in a beurre blanc sauce, mini venison pies, and loin of venison with a red onion sauce.
They also produced a delicious selection of miniature desserts that consisted of panna cotta, lemon cheesecake, and pavlovas with a raspberry coulis dressing.
A huge thank you to the following suppliers for providing them with the produce: Highland Charcuterie, Reay Forest Estate, Loch Duart Salmon, Bell’s Seafood, and Norscot Fisheries.
The class were delighted with the feedback they received and are now busy planning a Burns Supper event for next year. Watch this space!
