It’s ready, steady, cook for students

Nov 28 2008 by Gordon Bannerman, Perthshire Advertiser Friday

PERTH High School pupils are counting down to another senior citizens’ Christmas lunch.

The festive treat is a dry run for a second gala dinner scheduled for March 11 in the grand surroundings of historic Scone Palace, prompted by the success of last year’s event, which enjoyed the thumbs-up from Michelin-starred chef Andrew Fairlie.

The smart spring dinner at the Palace will tie-in with celebrations to mark the 10th anniversary of the ground-breaking Perth Farmers’ Market.

While the school has been liaising with the local authority for a December 8 lunch at the High School, there are 10 places still up for grabs. So for senior citizens who fancy an early taste of Christmas, it makes sense to quickly contact depute head Fiona Keatings on Perth 628271.

“Perth Farmers’ Market celebrates a milestone anniversary next year and they have asked us to become involved. Jim Fairlie, Andrew’s brother, played a key role in getting it up and running and he is keen to continue taking forward the educational aspect of food, especially with the emphasis on being produced locally.” said Fiona.

“We are linking-up with chefs again and some pupils have visited 63 Tay Street for a business lunch. Award-winning chef Graeme Pallister has been giving them valuable advice.

“This time the gala dinner brief is to produce a menu and an event which returns a profit, to give the youngsters a flavour of the real business world. This time there will be 60 guests.

“Last year’s event was a huge success and managed to wash its face. The pupils were really chuffed when Andrew Fairlie said their food on the night was up to three-star hotel standard. Some of the pupils said it was the best day of their lives!

“The team at Scone Palace have been very supportive and it is a marvellous venue. The pupils are thrilled. We enjoyed a great deal of support last year from the business community and Perth Farmers’ Market for the Jamesfield event and hopefully that goodwill continues.”

The March menu is very much a work in progress, with pupils plotting what produce will be seasonal and available from the local Farmers’ Market in the spring.

But the High School’s first priority is Christmas lunch for 20. Pupils from the hospitality classes will be joined by others keen on event management, entertainment and business studies, with a ceilidh band and dancers lined-up. In all, around 25 pupils have signed-up for the ventures.

Tayside Contracts have thrown their weight behind the initiative and are providing the dining room and goodie bags. George Keighley has been recruited as chef consultant, ensuring the kids get industry-standard training.

“Last year proved the pupils could pull it off and it was valuable experience of the world which awaits them if they decide to pursue a career in catering and hospitality,” said the depute head.