Martin Furlong Head Chef from the Loch Fyne Oyster Bar at Cairndow gave a superb masterclass in how to make fish chowder to the S4 Hospitality class. The pupils involved made the recipe which introduced them to different types of fish and shellfish along with how to prepare and cook them eg cockles. Martin went on to show the class how to cook mussels from Loch Fyne using three different sauce flavourings eg curry. Martin prepared and cooked some fresh salmon along with some cabbage which the class tasted. The class were encouraged to try slicing some smoked salmon and taste that as well. The class learned a lot of different tips and advice from Martin which they expect to use during their school lessons or at home.

Head Chef John Hyslop and Training and Development Manager Chris MacNaughton from Portavadie Marina worked with the S3 National 5 Hospitality class to make bread rolls using different types of savoury toppings eg sesame seeds and pink peppercorns.
Sarah Fulton 3C6 and Taylor Belkevitz 3C5
‘It was interesting to see how the chef shaped the bread rolls and put different toppings onto them. It was fun to see them made by a professional chef and then to learn a new skill ourselves.’ Continue reading Dunoon Grammar School – Portavadie Marina Chef Visit →