Students of Whitby’s Eskdale School turned junior masterchefs as part of a year-long cookery challenge.
More than a dozen youngsters aged 13-14 created a three-course meal for invited guests, including ingredients from Argentina, Italy, Greece, Belgium and Germany, as well as the UK, all courtesy of the town’s Sainsbury’s store.
The food tech students worked with staff from the store to try out a number of recipes, devising food combinations, costings per meal, and food sourcing.
They served a starter of clementines and feta salad with diced red onion and fennel, a main course of herb tomato, mozzarella chicken, served with rice, and followed by choux buns and cheesecake with blueberries or strawberries, and chocolate truffles.
“We wanted to create something simple but unique,” the pupils told the guests in a specially-created dining room at the school.
“We enjoyed our partnership with Sainsburys, which has boosted our confidence, and this experience will stay with us for a long time.”
The guests gave high marks for taste and presentation, saying they would have been willing to pay a total average of £30 for the meal.
Students revealed that the cost price amounted to less than £5 for all three courses.
The dinner guests included Sainsburys store manager Ian Wassall, regional manager Jodie Tate, and store staff Lynda Attridge and Gemma Patterson Eskdale head teacher Sue Whelan, and Whitby Gazette editor Ed Asquith.
Mrs Whelan told the pupils: “You have done us proud and have been fantastic ambassadors for the school.”
Mr Wassall added: “It has been a fantastic partnership.”
The students, under the leadership of food tech teacher Alan Phillips, who said they all been boosted by the monthly food experimentations, were: Reece Davies, Brianne McTurk, Amelia Wilson, Alex Crank, Olivia Taylor, Andrew Brighton, Millecent Wilson, Zoe Gibbon, Cameron Foster, Katrina White, Zara Emblin, Megan Emblin and Daniel Graham.