BUDDING chefs have taken to the kitchen to replicate award-winning dishes from some of Cumbria’s top restaurants.
Sixth form students at King Edward VI School were challenged to take on the signature dishes that feature in a new edition of the Relish Cumbria cookbook.
Subject Leader for Food Technology Anne Calder supervised the session and a member of the Relish Publications team was standing by to phone the professional chefs with any questions.
Emma Dugdale made fresh mint cheesecake from The Sun Inn in Kirkby Lonsdale, Robbie Morgan and Esther Lishman both made The Samling Hotel’s open creme brulee and Sarah Bell baked a dark chocolate brownie from the Merewood Hotel.
Two students chose dishes from the Highfield Hotel in Keswick – Laura Williams made a sultana cheesecake with walnut maple syrup, while Ellie Hart went for the smoked trout pate, substituting the trout for smoked salmon when it was unavailable.
Aspiring young photographers took pictures of the dishes.
Ms Calder said: “Testing the fine dining recipes has been a brilliant, enriching experience for the students, something they would not have done in their A-Level Food Technology course. Everyone demonstrated their culinary skills and produced high quality products worthy of a place at any table.”
Relish Cumbria is part of a series of books celebrating recipes from the regions.