I was busy last week, sharing my kitchen secrets with youngsters at Southport College, ahead of treating diners to one of my classic crossover menus.
I was invited by my old chum Colin Roberts, who is now a tutor at the college, to work with the aspiring young chefs for two days to devise a menu, select ingredients from their local producers and then create a stunning meal which included fish and lamb with Punjabi, Peruvian and North African influences, and even an ice cream dessert with a hint of chilli.
Colin and I have been great pals since we worked together as budding chefs at Edinburgh’s prestigious Balmoral Hotel in the 1990s so it was great to get together and hopefully, inspire the next generation.
I love places like Clouds Restaurant, it is situated within the College, and is the ideal place for the cookery and hospitality students to learn their craft. Serving to the general public in stylish surroundings with panoramic views of Southport’s skyline the students cook and serve under the guidance of trained professionals ensuring that they are ready to work in some of the top restaurants and catering venues in the country. Tasty!