Professional Cookery students have the winning recipe
Ayrshire College Professional Cookery students’ menu has been selected from hundreds of submissions from across the world to appear in a UNESCO recipe book.
Ayrshire College works in collaboration with the Galloway and Southern Ayrshire UNESCO Biosphere, promoting and developing the sustainability of the area.
The partnership is a unique opportunity for students to work on live briefs that complement the principles of the Biosphere, which includes conserving the natural resources of the area, promoting cultural heritage and local products, as well as raising awareness of the Biosphere.
Professional Cookery students embraced the opportunity to submit sustainable recipes and was the only UK recipe selected from across the world to appear in the UNESCO recipe book “Flavours from Biosphere Reserves” produced in recognition of International Day of Biological Diversity.
Under the direction of Hospitality and Tourism Lecturer, Richard Canale, the students came up with a menu that focused on the use of local produce sourced from within the Galloway and Southern Ayrshire Biosphere. Their ‘Navarin of Lamb Printaniere’ uses lamb from Dalduff Farm at Maybole and fruit and vegetables from Rhone Cottage in Girvan.
Richard said “The students enjoyed being involved and came up with really original ideas. The majority of the students are progressing to the next level professional cookery course and being chosen as winners is testament to their hard work.”
Biosphere Coordinator, Ed Forrest said “it’s a real accolade for both us and the students that their winning recipe has been recognised internationally as a demonstration of the commitment from young people to the sustainability ethos of Galloway and Southern Ayrshire Biosphere, we are extremely proud of them.”
4 June 2019