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Students from Knowsley Tertiary College, Merseyside, pictured
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Students from Knowsley Tertiary College, Merseyside, pictured
Students from Knowsley Tertiary College, Merseyside, pictured.
They are all aged 17, and taking a full time City and Guilds cookery course at the further education college.
They have been asked by The Bishop of Liverpool to lay on a four course lunch for him and 20 guests at The Bishops Lodge in Woolton, Merseyside. The booking came after the bishop, The Right Reverend David Sheppard, had lunch at the college during an official visit of the Archbishop of York to Knowsley a few months ago. He was so impressed with the food that he booked the students to provide lunch for the party of the regions bishops and their wives.
On the menu is a start of scampi and chicken livers followed by baked loin of stuffed lamb en croute, chocolate and Grand Marnier mousse with raspberry sauce, cheese and biscuits and coffee.
Picture taken 9th December 1986
Liverpool Echo
Mirrorpix
Knowsley
Merseyside
England
B/W Print
Media ID 21885239
© Mirrorpix
Chef Cooking Kitchen Knowsley Merseyside Teenagers Uniform Whites 1986
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EDITORS COMMENTS
This print captures a group of talented and ambitious students from Knowsley Tertiary College in Merseyside. All aged 17, these young individuals are enrolled in a full-time City and Guilds cookery course at the esteemed further education institution. Their culinary skills have earned them an extraordinary opportunity - they have been personally requested by The Bishop of Liverpool, The Right Reverend David Sheppard, to prepare a sumptuous four-course lunch for him and his distinguished guests at The Bishops Lodge in Woolton. The bishop's decision to entrust these budding chefs with such an important task stems from his previous encounter with their exceptional cuisine during an official visit of the Archbishop of York to Knowsley several months ago. Impressed by their culinary prowess, he couldn't resist booking them for this special occasion where they will cater to a party consisting of regional bishops and their wives. The menu planned for this grand event is nothing short of exquisite: scampi and chicken livers as starters followed by baked loin of stuffed lamb en croute, chocolate and Grand Marnier mousse with raspberry sauce, accompanied by cheese and biscuits. These aspiring cooks are ready to showcase their talent while wearing their pristine white uniforms that symbolize professionalism in the kitchen. Taken on December 9th, 1986, this photograph serves as a timeless reminder of the dedication and passion exhibited by these young individuals pursuing excellence in the culinary arts.
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