Fine Food & Dining Society Demonstration

We love working with the students of St Andrews and often we hold functions and parties here in the restaurant, however, this was the first time we have held a cooking class/demonstration. 

Our chef Matthew created a menu for the 12 society members and explained his cooking techniques and demonstrated how he would carry out his recipe.
For the 1st course we had seared Scottish scallop served with seasonal celeriac & apple puree, julienned apple and finished with crushed hazel nut. 
For the 2nd course we had grilled seabass served on garlic, spring onion, ginger, chilli & soy slaw. 

​Then, it was your turn!! The best way to learn is to get stuck in yourself, so, we got some lucky volunteers up and trying it for themselves. With Matthews guidance we showed our volunteers  how to open and clean scallops from the shell and also learning how to gut, trim and fillet a whole fish. ​

We also paired these dishes to two delicious drinks from our menu. A beautiful glass of  Viognier to accompany the delicate, sweet scallop dish and a perfect crisp Eden Mill Original Gin to compliment the flavoursome Seabass.
It was great fun to have the guys in and we would love to do it again.  

If you would be interested in holding an event like this please do not hesitate to get in touch; eat@thetailend.co.uk.