BISPHAM pupils learned the art of making fresh pasta when staff from Twelve Restaurant paid a visit.
Food technology students from Montgomery welcomed Paul Moss, the owner of Twelve and chef Graham Floyd, a former student from the school.
The students were preparing for their assessments and staff from the All Hallows Road school popped in to share some top tips of the trade.
They explained the process of planning the menus in the Thornton restaurant taking into account seasonality, cost and timings.
The difference between the cost of a whole chicken and fast food were explored and Paul demonstrated how to portion a chicken.
Later the chefs demonstrated how to make pasta dough, and how to create different styles of pasta.
Students were able to try their hand before tasting it with a fresh pesto sauce
Diana Foolkes, subject leader said;
“What better method could be used to inspire our students than by bringing in than two top chefs from the local area?
“It wasn’t just savoury food that was on offer, Graham made a gorgeous chocolate mousse with home made honey comb.
“One of the brave students volunteered by whisking the egg whites and taking part in the famous meringue test.
“A huge thanks go to both.”