COME dine with us!
Pupils at a Sheffield school were given a chance to cook with the professionals as part of a special two- day activity programme.
Youngsters from High Storrs Secondary welcomed top chefs Paul Crossland and Pasquale Pollio from Nonna’s restaurant in Chesterfield to help them conjure up some school dinners with a difference.
There were no burgers, pizzas or stodgy puddings to be seen.
The students instead helped prepare a four-course meal Italian-style, including grilled fillet of red mullet with lemon chilli cous- cous, homemade tagliatelle with roast squash and sage butter, roast chicken with a sun-dried tomato, artichoke, caper and wilted spinach salad, with tiramisu for dessert.
The school’s newly refurbished food technology classrooms were turned into a proper working kitchen, with the gorgeous grub eaten by 12 paying guests in a temporary restaurant.
Pupils swapped round each day - one morning doing the cooking, the next taking care of front-of-house duties.
Chair of governors Andy Child said: “We had 24 students working with our guests to produce and serve a brilliant four course lunch complete with tasty fruit juice cocktails.
“It made for a great launch of the new food technology kitchens at High Storrs. Every course was created from fresh ingredients and tasted amazing!”