DUNS Primary School has swept the board in a schools’ recipe competition to celebrate the Queen’s Diamond Jubilee.
Scottish Borders Council organised the competition for all schools in the region, asking pupils to design their own celebration recipe. The council’s hospitality team received hundreds of entries - all at an extremely high standard - making life tough for the judging panel who had some very difficult choices to make.
To ensure that all the recipes were judged on their own merits the names of all entrants, plus which school they were from, were withheld from the judges until after the winning entries were selected. They narrowed it down to the best 31 recipes, then selected two winners - one for Primary 1-4 and one for Primary 4-7, plus a second and third place in the P4-7 category. And it turned out that all the winners were from the same school - Duns Primary.
The overall winners were: Ingrid Stevenson (Primary 1-4) whose recipe was chocolate brownies with raspberries; and Rhiannon Smith (Primary 4-7) who made a very regal Balmoral chicken with mashed potato and seasonal vegetables. Judges chose them for the design, effort and content of their recipes.
The p4-7 category also recognised Matthew Doyle in second place and Eleanor Gillan in third. Matthew’s recipe was jubilee pizza with mixed salad, and Eleanor chose ‘Grills and thrills’ which was baked haddock with zesty, zingy potato salad.
All 31 recipes from the finalists will be included in a cookery book going on sale later in the year throughout the Borders, with the profits of this project going to SBC’s Mary’s Meals charity.
Mary’s Meals is an international movement that sets up school projects in communities where poverty and hunger prevent children from gaining an education. Mary’s Meals is a simple idea that works - providing a meal for 600,000 children a day who are attracted to the classroom where they can gain a basic education that provides an escape route from poverty and be fed for the cost of £10.70 per child over the school year.
The winning dishes are being produced by the school catering staff and will on the menu for a special lunch for the winners, runners-up and their families on June 21.