Students take up Farne cookery challenge

Borders college Farnes cookery challenge'Vicky MacDonald, Rebecca Revel, Dale Weatherhead, Jessica Mead, Claire Smith, Skye Brown, Charmaine McCabe, Hilary Bell.
Borders college Farnes cookery challenge'Vicky MacDonald, Rebecca Revel, Dale Weatherhead, Jessica Mead, Claire Smith, Skye Brown, Charmaine McCabe, Hilary Bell.

Hospitality students from Borders College put their culinary skills to the test at Farne Salmon in Duns.

The leading salmon and fish production business hosted the visit to enable the students to see a food production facility at first hand and also test their creative skills in the kitchen.

The seven students enjoyed a factory tour followed by a session in the Farne new product development kitchen where they were given a Ready Steady Cook-style challenge to create their own fish dish using Farne products.

Sian Sharp, training and development officer for Farne Salmon said: “We approached the college to offer the students the chance to visit and gain a better understanding of all of the many different processes that take place within a modern food production facility. They toured the whole factory and we also showed them some of the work that we do in developing new product lines for our customers.

“They really rose to the challenge in our development kitchen and created some fabulous fish-based dishes of their own.”

Vicky Macdonald, progamme leader for hospitality at Borders College added: “This was a brilliant opportunity for our Level 3 Hospitality students to gain some industry insight and it perfectly complimented the fish module they are currently completing in class.

“One of the most surprising elements of the day was the range of different job functions within Farne.

“The students had the chance to meet engineers, marketeers, trainers, production operators and Farne’s own development chefs.

“The whole experience has helped to open their eyes to the range of career opportunities that may be available to them in the future.”