Want to read more?
We value our content and access to our full site is only available on subscription. Your subscription entitles you to 7-day-a-week access to our website, plus a full digital copy of that week’s paper to read on your pc/mac or mobile device In addition your subscription includes access to digital archive copies from 2006 onwards
First year pupils from Campbeltown Grammar School (CGS) feasted on Kintyre fare to celebrate St Andrew’s Day.
Hospitality students from S4 to S6 designed and prepared a Scottish menu, featuring as much local produce as possible in honour of the country’s official national day.
Lucky S1 students, who skipped a last period maths lesson to attend, were sent personal invitations to the feast.
On offer was quiche made with High Bellochantuy Farm eggs, Mull of Kintyre cheddar and locally grown leeks, Ifferdale lamb pies, meatballs made with Glenbarr and Ballywilline beef, beetroot brownies, Clachan-grown pumpkin cakes with butterscotch sauce, smoked salmon dip with locally grown vegetables and smoked fish baguette.
Tasters of Wee Isle Dairy’s Gigha milk were also served to wash down the delicious delicacies.
The Scottish Government’s flag-flying regulations state that Scotland’s flag, the Saltire, shall fly on all its buildings with a flagpole on St Andrew’s Day.
CGS honoured that tradition by hanging many St Andrew’s Crosses and Lion Rampants, as well as bunting, around the hall. The event, subsidised by the Scottish Government’s Food for Thought Education Fund, was cross-curricular, with the IT department creating the menus and invitations and the English department displaying a list of Scots words.
The fund gives financial support to local authority schools to develop food and health as a context for learning, and although the feast was a treat for the first years, social eating is one of their learning outcomes.
Many students tasted something new, and even when it did not appear to be exactly to their taste, the verdict seemed to be: ‘This is much better than maths!’