Charity dinner success
Bethany Smith, Lexi Young, Emily Belford and Lara Melville prepared a mouth watering two-course meal with Tim Dover, head chef and owner of The Roost restaurant in Kintillo.
The girls from Upper Fourth were chosen to work alongside Tim after impressing him with their culinary skills during a cookery contest.
Tim, a classically trained Michelin chef and a 2012 finalist on Channel 5’s Kitchen Wars series, agreed to host a charity meal attended by parents and staff to give the girls a real hands-on experience of life in a busy restaurant.
Sixth formers Emma Garrett and Zara Collings were waitresses for the evening, serving up scotch lamb followed by ginger crème brulee, poached rhubarb and lavender shortbread.
The girls made £100 profit on the night for the Dundee-based charity Dreamz4u, which helps to grant hundreds of wishes each year for sick and disabled children.
Kilgraston’s Head of Home Economics, Carole Clarke, said: “The evening at The Roost was a wonderful opportunity for the girls to see what goes on behind the scenes in a top restaurant. It’s the fourth year we’ve had the chance to send girls to work in the restaurant. One of girls who took part last year has now decided she’d like to become a chef and she worked in the restaurant last summer to get more experience.”
This year’s students were all finalists in Kilgraston’s Upper Fourth Chef Competition. The winner of the contest was Bethany Smith with stuffed chicken and haggis in a creamy whisky sauce. Bethany faced tough competition from runner up Lexi Young and Emily Belford and Lara Melville whose tasty dishes also scored top marks.
The final four were chosen from 10 finalists who had come through three class heats involving 37 girls.
Mrs Clarke revealed: “We had lots of fish, beef and lamb dishes. It all got very competitive with some of the girls practising hard at home as well as school. It was a fantastic experience for the girls who learnt how to work independently as well as researching local produce. They also had to combine flavours and learn which ingredients went best together.”Back to News