On Wednesday 21st March students at The Friary School in Lichfield held an exclusive dinner in aid of ‘We Love Lichfield’ and the Friary School PTA.  Year 10 & 11 Hospitality and Catering students prepared, cooked and served a delicious three course dinner under the close supervision of Lichfield’s very own ‘Master Chef’ Simon Smith.  Simon has a wealth of experience as a personal chef, both in the UK and abroad, as well as making numerous appearances on television demonstrating his craft. He has been working closely with The Friary School to put together an amazing three course dinner that was enjoyed by all.

During the day, students prepared from ‘scratch’ every element of the challenging three course menu under Simon’s instruction.  Students learnt skilled kitchen techniques to produce first class, restaurant quality, food.  Later in the day, Alison Smith helped students to prepare the dining room and trained students in how to be effective waiting on staff.

The idea for the event came through working collaboratively with local business Arthur Price of England who helped put the school in touch with Simon Smith.

Matt Allman, Headteacher at The Friary said; “It is hugely important for us to develop links with local businesses and organisations as it creates a broad range of exciting opportunities for our students.  This one has been one of our most prestigious yet and one students will remember and cherish for years to come.  I know this has been an inspirational experience for them all”.

The recently refurbished school canteen was transformed into an elegant dining space for the evening.  Guests were greeted with Prosecco and canapes skilfully produced by the students themselves.  Following this, a challenging menu including ingredients such as, smoked chicken, guinea fowl, monk fish and mussels.  Desserts were mouth-wateringly delicious and presented to perfection.

Simon said after the event ‘’It was a privilege to be invited by Friary School to run a gourmet evening with a group of their students. It was a daunting task but during the process I was amazed how the students became totally involved. They were working with alien ingredients which phased them initially but during the day their enthusiasm blossomed. They finished by serving a four course meal (with choices) to 53 discerning diners.”

“I was so happy to see them perform in a completely professional way with utter commitment and deliver a spectacular result. Congratulations to them all and the teachers for the huge support they gave them. I look forward to working with them again.‘’

If you would like to find out more about Simon Smith’s work, visit his website at: http://www.simonsmith-chef.com/.