Budding chefs at Rydal Penrhos were given an insight into the profession at one of North Wales’ leading establishments.
The Year 10 food and nutrition pupils took a trip to Bodnant Welsh Food Centre on Tuesday, January 24, where they were given a masterclass in cooking innovation by executive chef Andy Sheridan.
The Michelin trained chef, who runs The Hayloft restaurant at the site, invited the pupils to watch him prepare and cook a selection of dishes from his award-winning taster menu.
Among the tasty dishes he prepared included a lime-cured salmon with citrus gel and sweet and sour celeriac, while his three-way pork dish with chick pea hummus and pork quavers was also a huge hit with the pupils.
Mr Sheridan took time to explain each part of the cooking process, which covered everything from curing the meat to writing and designing the dish in a notebook, and the pupils also got to aid the chef with his dishes before tucking in to the finished product.
Following the demonstrations, the eager pupils took part in a special question and answer session with the chef, who has worked under industry leaders such as Gordon Ramsey and will be taking his talents to a restaurant in Paris in the coming months.
Head of Home Economics Lynne Williams, said: “I would like to thank Andrew and Graham Jones for helping to organise such a thoroughly enjoyable and informative event for our pupils.
“We are looking forward to a return visit in the near future to use the facilities in the cookery school and create some dishes of our own."