Cooking up a storm

The students from the six schools catered for a culinary arts banquet at St Mirren stadium in Paisley.

They had been on a course provided by East Ren council in conjunction with Reid Kerr college and Encroute Catering which gave the chance to attain the British Institute of Innkeeping Awarding Body Level 1 and 2 and the REHIS Health and Safety Certificate.

The course gave the pupils the opportunity to learn a range of skills in the hospitality and catering industry by offering work experience with professional chefs.

Serving the food front of house to the invited group of more than 70 diners – which included local employers from the hospitality industry – were Holly Campbell of Woodfarm high, Amy Kelly and Megan McNair of Barrhead high, Scott Lyttle of St Ninian’s high, Chloe Marshall of St Luke’s high and Stuart Melvin of Mearns Castle high.

In the kitchen preparing the meal under supervision were Garry Blyth, Jade Bourne and Daniel Cheyne of Barrhead high; Scott Campbell and Pamela Storie of Woodfarm high; Emily McCann of Williamwood high and Brian Gourlick of St Luke’s high.

Diners feasted on a starter of a trio of Scottish seafood tastes served with artisan rolls and butter with a trio of spinack mousse, roasted veggies and garlic mushrooms for vegetarians.

The main course consisted of basil chicken with tomato cream sauce served on fondant potato with seasonal veggies

The vegetarian option was open lasagne with feta and pumpkin cubes.

Finally, for dessert, there was honeycomb chocolate mousses, fresh fruit salad and seasonal cheesecake served with quirky jam jars.

Brian Gourlick, of St Luke’s, was presented with a box of delicacies from Wholefoods Market in Giffnock by council leader councillor Jim Fletcher for being voted the top student on the course.