Junior Masterchef Competition 2019

Congratulations to all of the pupils who took part in this year’s Junior Masterchef Competition. The standard from all of the entrants this year was exceptional.

After much deliberation the judges chose the following winners:

First Prize: Grace (S2) who made Pork loins stuffed with herb and garlic cream cheese and a melting chocolate caramel sphere

Second Prize Ruby (S1) who made grilled haloumi gyros and zesty orange cake

Third Prize Katy (S2) who made Thai noodle soup and mango magic

Our thanks also go to our judges Callum (S6), Laura (S3) and former pupil and chef  at Ox and Finch Nicole Finnie who had the impossible task of choosing our winners.

Thank you also to the parents of all our entrants for their support.


Art and Design Exhibition

Our thanks go to all of the pupils who provided hospitality at this year’s fabulous Art and Design Exhibition. Pupils provided drinks and canapes as parents and guests enjoyed the work of National 5, Higher and Advanced Higher Art & Design and Photography students.

Visit to Dumfries House

Some of our National 5 and Higher Fashion and Textile Technology pupils enjoyed taking part in a Future Textiles workshop at Dumfries House. Pupils had the opportunity to make patchwork washbags using sustainable fabrics which were donated to Dumfries House. The standard of work produced by the pupils during their visit was excellent. Well done to all the pupils who took part.


Junior Masterchef Competition 2018

Congratulations to all of the pupils who took part in this year’s fantastic Junior Masterchef competition. There were 20 competitors from 21 and S2  and the judges agreed the standard was exceptionally high.

The overall winner was Laura (S2) who made chicken stuffed with haggis wrapped in parma ham, served with Dauphinoise potatoes and mixed veg and sticky toffee pupping with toffee sauce. In second place was Leene (S1) who made cozy chicken dumplings and triple chocolate brownie and third place was awarded to Sam Hunt who made chicken and avocado bites and steak with peppercorn sauce and potatoes.

Our thanks go to our judges Chris Charalambous (Chef at Cail Bruich restaurant), Sharon Hunter (Headteacher at Mearns Primary), F&TT Depute Lewis (S6) and last year’s winner Annabel (S3).

Williamwood Art and Photography Exhibition

Our thanks go to all of the pupils from S1 to S6 who helped prepare food and provide hospitality to all of the guests who attended the fantastic display of Nat 5, Higher and Advanced Higher Art and Design and Higher Photography. Thanks also to everyone who donated so generously to the Malawi appeal on the night.



S3 Tapestry of Renfrewshire Visit

On Thursday our S3 Fashion and Textile Technology pupils attended the Inspiring Women Tapestry of Renfrewshire event at the University of the West of Scotland Paisley Campus. Pupils learned about the Mill Girls tapestry legacy project, heard from inspirational renowned textile artist Jilli Blackwood and took part in hands-on weaving, spinning and tapestry workshops.



Hospitality Takeover at West College Scotland

A group of our S4 Hospitality pupils attended a Hospitality Takeover event at West College Scotland in Paisley on Wednesday and spent the morning completing three challenges.  For the first task pupils made chocolate run-outs to decorate cupcakes, for the second  task pupils were given a taste of events management and were asked to organise and cost a prom and for the final challenge pupils made ice cream sundaes with fresh coulis, brûléed meringue and coated hazelnuts in chocolate.  The visit gave pupils a flavour of some of the vocational courses on offer in S5 and S6 to develop skills for work.


Community Afternoon Tea

Our thanks go to our S5 and S6 National 5 Practical Cake Craft class who baked and prepared afternoon tea for around 90 invited guests. The class prepared raspberry and white chocolate brownies, fruit scones, shortbread and lemon and elderflower cakes. The afternoon tea was served by S4 Hospitality pupils who enjoyed hearing about the school experiences of our guests.