Holmes Mill Chefs Visit Bowland High
Food technology pupils were treated to the professional skills of two chefs from James’ Places. Dan, who chefs at Holmes Mill demonstrated the skill of filleting a sea bass and cod and then pan frying with a beurre noisette (brown butter sauce). Ian, who is a chef at Eaves Hall, showed our pupils how to fillet mackerel and the varying ways to prepare fish including, grilling, torching and curing raw (ceviche).
The pupils enjoyed learning form the professionals as well as chatting about what their careers involved.
Thankyou to the chefs and James Places!