Today in Lord’s Kitchen was a creative challenge, with pupils being told in advance that they would have puff or filo pastrty to make a starter or appetizer.

after a demonstration of how to roll the pastry and work with filo, giving a range of tips, pupils then went away to work on their own idea’s. There were some excellent results, with beef wellington and salmon-en-croute’ being  some classics, but probably better suited to main/entree’ courses. We saw some really nice stacks, roll, tartlets, kites, slices and straws. Most of which would fit in well on any western restaurant menu.

The lesson also included a demonstration on how to make classic French pastry cream, creme patisserie. This was then turned in Vanilla slices for pupils to try.