Fishy tale for a group of young apprentices

BAGPR apprentices from Bag it Don't Bin It learn some cooking skills from chefs from The Milestone.
BAGPR apprentices from Bag it Don't Bin It learn some cooking skills from chefs from The Milestone.
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STAFF at a city business got new culinary skills in the bag when they took part in a masterclass run by a top Sheffield chef.

The lads, who work on eco-bags venture Bag It Don’t Bin It, were treated to a lesson in fish-filleting and cooking by their boss Julia Gash.

The Burngreave-based production team was given the tutorial by James Wallis, chef at The Milestone gastro pub at Kelham Island.

Julia’s firm has just produced some jute eco bags to mark the launch of The Milestone cookbook.

Julia said: “It’s in the company’s interests that our workers are healthy and have lots of energy, so it made sense to teach them how to cook.”

James taught the lads basic knife skills, how to fillet and de-bone a fish, how to use every bit of a chicken and how to make a lemon and butter sauce for the fish.

He said: “It was great to work with them and get the team interested in eating fresh and healthy food.”