NEW FIRST YEAR STUDENTS LEARN THE IMPORTANCE OF REDUCING OUR FOOD MILES
Our new intake of students are settling very well into their studies and have already started to feel at home studying and working in the Culinary Arts Studio. After introduction week the students started their academic life undertaking both academic work, and learning about the practical side of the course. They have all worked hard to integrate themselves into their new cohort and it already obvious that some students are making lifelong friends.
This group of students have been cooking various dishes over the last 2 weeks. They have learnt the importance of reducing food miles and the notion of ‘fork to fork’ or ‘spade to spoon’ eating. They have been out in the Culinary Arts Studio gardens, digging potatoes, harvesting onions, chillies, peppers, sweetcorn and courgettes. They have been picking the last tomatoes of the season for chutneys, and making soups and casseroles with this organic produce. A vegetable frittata and vegetable and bean casserole were among some of the dishes on the menu this week.