THE KNIVES were out and the pressure was on as budding chefs from Saint Aidan’s Technology College took over the reins at a top restaurant.
Hospitality and catering students from the Preesall school were invited into The Villa for a second year, under the watchful eye and tutorage of head chef Nigel Smith.
A four-course menu was devised, and served up to 114 guests at the Pavilion Restaurant, based at the Wrea Green Hotel.
Meals included a soup flamande, served with crème fraiche and sizzled sprouts, chicken breast stuffed with sausage and apple, wrapped in bacon and served with celeriac puree and cider veloute, accompanied by fondant potatoes and roasted vegetables and a trio of Tia Maria cheesecake, chocolate chestnut pudding and vanilla parfait, served with raspberry coulis
Joanne Rossall, director of technology and teacher of hospitality and catering said: “The students were amazing. They met the challenge of providing a high-quality dining experience to 114 guests with style and professionalism.
“Our thanks go to Nigel Smith and his fantastic staff at The Villa, for allowing us to use their facilities again and supporting this fantastic event.”
Nigel Smith has been mentor to students at Saint Aidan’s for many years, and it is the second time he has given them the chance to experience running a professional restaurant as part of their practical work for their GCSE.
Among the guests were family and friends, staff and governors from Saint Aidan’s, including current head teacher Alan Porteous, and Andy Smith, who will start his new role as head teacher in January.
The event was also used as a fund-raiser for the Jon Egging Trust, with the pupils raising £440 for the charity.