Influential Scottish chef Mark Greenaway returned to Hugh Baird College’s L20 Hotel School, one year on from his debut visit, to work alongside students at their final guest chef evening of the academic year.
Mark is a true advocate of providing young people with the support they need to get the best start in the hospitality industry. As well as working with the Prince’s Trust, he also continuously welcomes school leavers into his restaurant for work experience. He runs the renowned Restaurant Mark Greenaway in Edinburgh, represented Scotland on the BBC’s Great British Menu and last year released the critically acclaimed ‘Perceptions’ recipe book.
Chef Greenaway, alongside his sous and commis chef, worked alongside 30 students of all levels during the two day visit which included masterclass sessions on preparing duck and salmon and culminated in a four-course dinner for 80 guests at the College’s L20 Restaurant.
The lucky guests enjoyed an innovative menu which included Greenaway’s signature salmon amuse bouche, treacle cured halibut with homemade brioche, roasted duck breast and “Roks” and “Moss” with dehydrated pistachio sponge, liquid chocolate, chocolate mint mousse, sesame seed tuille and coffee macaron.
Chef Greenaway said:
“Tonight, we brought a taste of Scotland down to Liverpool and hopefully our menu has demonstrated to the students some techniques and dishes that they are perhaps not used to.”
“Coming back and working with the L20 Hotel School students again has been great and it’s encouraging to see those from last year progressing so much.”
L20 Hotel School Curriculum Coordinator for Hospitality and Catering, Steve Otty, said:
“Our line-up of guest chefs this year has been incredible and to top it off with an inspirational chef such as Mark Greenaway is the perfect end to the year.”
“For our young aspiring chefs and front of house students, the skills and knowledge they learn from the high-profile hospitality leaders who give up their time to visit us is invaluable. It enables them to stand out from the crowd when they come to applying for positions in the industry.”
“We’re extremely grateful to chef Greenaway and his team for spending time with the students and creating a spectacular menu for our guests too.”
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