Ripon pupils have cracking lesson

Food and nutrition students from Ripon Grammar School had a cracking time working with a chef based at the world’s first egg restaurant, which opened in North Yorkshire earlier this year.

Talented sous chef Scott Stevenson, from Yolk Farm restaurant in Minskip, demonstrated the precision and artistic skills involved in plating up a stunning, modern dish.

Students, preparing for their GCSE practical exam in January, got the chance to plate up their own miniature version of the popular restaurant dish, brimming with the classic flavours of freshly grown Yolk Farm produce.

Scott, who trained under an acclaimed Italian chef, showed students how to pay close attention to the ‘rule of three’ in design, looking at where the eye is drawn, the combination of textures and flavours and the balance of colours on the plate.

Patrick Cunningham, 16, from Ripon, who finds the life skills he learns in food and nutrition useful, said this workshop was sure to help with his GCSE practical exam.

“It’s really useful for our presentation skills, showing us how to do it using the actual techniques chefs use in commercial kitchens.”

Head of food and nutrition, Mrs Solden, said: “As a result of Scott’s fantastic lesson, students now have a much better idea of how to present and style dishes in order to make them look more creative and imaginative.”