Chefs help pupils conjure up some culinary delights

Hard at work cooking.
Hard at work cooking.
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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!”