A group of catering students enjoyed afternoon tea at Rushton Hall and learned a bit more about the traditional treat, including its origins, ingredients and the importance of presentation. The Year 11s, who are studying GCSE hospitality and catering, were given a half-hour-long talk by sous chef Ben Walker-Hall, before sampling delicious cakes and sandwiches in a private dining room.
The students were accompanied by four members of staff for the fact-finding project which gave them inspiration for a controlled assessment which they will complete next month. The students will each have to make one savoury and three sweet dishes in just two-and-a-half hours. The food will then be expertly presented to their parents and members of the senior management team.
Food technology teacher Miss Letchet said: ‘Mr Walker-Hall showed the students some really interesting ways of assembling food. He demonstrated by putting puff pastry through a pasta roller to make it really thin, then piped on chocolate mousse and blueberries and topped it off with another layer. The talk was very informative. The students should demonstrate their skills as caterers choosing a range of dishes that require different skills and serving up two or three of each item.'
Student Reece Coles said: ‘The trip to Rushton was really interesting; the afternoon tea was traditionally arranged with savoury items on the lower tiers and sweet things on the top ones. For my assessment I am going to cook barbecue chicken and rocket sandwiches, mini quiches, treacle tarts and mini fruit flans. To get top marks everything needs to be made from scratch, even the bread!’