As part of their assessment, the Lower Sixth Food Science and Nutrition students were set the task of producing a three-course meal in a three and a half hour time limit. They demonstrated their high-level skills; they filleted and poached fish, boned chicken, made meringues, choux pastry, ravioli and soufflés. They produced ballotine of chicken breast, mackerel pate, plaice veronique, sweet potato rosti, veloute, mayonnaise and tartar sauce among a variety of other amazing dishes. All their delicious masterpieces were presented in a creative and professional manner. Huge congratulations to them all for stepping up to the challenge and making such a success of it!