Former Harris Academy pupil, Lewis Donegan, now a chef at the Cameron House Hotel in Loch Lomond visited the department to work with senior pupils. He demonstrated a dish from the fine dining menu at the hotel and then the pupils recreated it along with two members of staff. The dish was ‘Hand Dived Scallops Baked in their Shells with King Oyster Mushrooms and Black Truffle’. The day was enjoyed by all and Lewis has offered to give up some of his free time to visit the school and work with other pupils in the department who may wish to pursue a career in the Hospitality industry.
Deconstructed Pina Colada - Golden Salt Baked Pineapple with Coconut Crumble and Apple Snow!
All the pupils had a fantastic day with Lewis!