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Fishy goings on end in prizes for BCHS duo


By Alan Beresford

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THERE was something fishy going on at Buckie Community High School (BCHS) recently – but it was all in the name of learning.

Seafood Project winners Seafield Seafoods – (left) Iona Smith and Skye Cameron – proudly display their winner's certificates, watched by judges (back from left) Henry Angus, Drew Niven and Jonathan Curtis. Picture: Becky Saunderson
Seafood Project winners Seafield Seafoods – (left) Iona Smith and Skye Cameron – proudly display their winner's certificates, watched by judges (back from left) Henry Angus, Drew Niven and Jonathan Curtis. Picture: Becky Saunderson

Making a welcome return was the S1 Seafood Project, run in conjunction with local firm Associated Seafoods Ltd (ASL).

The firm has had a link with the school for the past six years and has enabled many students learn about the significance of the employer in the town, about job opportunities with ASL and also discover the many positives of salmon as a food.

Embracing inter-disciplinary work, the project involves both the modern languages and home economic departments.

Work started after Easter with groups comprising two to four S1s researching about ASL, seafood, flavours and much more in their HE lessons with Samantha Alexander. They then chose a country and flavour and researched how they could best use this with salmon or langoustines.

All of the contestants gave the judges something to think about with their high standard of entries. Picture: Becky Saunderson
All of the contestants gave the judges something to think about with their high standard of entries. Picture: Becky Saunderson

Shortly after, the classes made their dishes which were judged by staff at BCHS, who said that the standard was very high and food delicious. The winning dish from each of the eight practical classes went through to the final.

The next stage involved the rest of the class helping the finalists to create a presentation which consisted not just of a Powerpoint but also 3D models, posters, brochures, flyers and kit boxes of the meal. Students considered the flavourings, cost to make and retail price, packaging including use of foreign language and information about the country chosen. Countries included Brazil, Greece, Italy and Mexico.

This second stage took place during a week of modern language lessons where all staff were impressed with the S1s' enthusiasm and commitment.

Modern languages PT Catherine Eadon said: "BCHS staff were very impressed by the S1s' group work which involved skills necessary in the work place such as collaboration, delegation, communication and perseverance.

"Leadership was also in evidence. Some pupils surprised with in their roles. We are sure that they have gained a great deal from this project.

"The judges (Jonathan Curtis, Drew Niven and Henry Angus from ASL) and Neil Johnson from BCHS, found the standard to be really high and were very impressed by what they saw. S1s presented confidently and have clearly not only learnt about ASL and its role in the town but also salmon and what goes well with it."

Taking a bow as winners after a demanding contest were Seafield Seafoods in the shape of Iona Smith and Skye Cameron, while Mexican Fishes and Pink Prawns could not be separated when it came to the runner-up spot. Iona and Skye carried the day with their Herby Skewers recipe and presentation.

Seafield Seafoods will now spend a day at ASL recreating their dish, serving it for the judges and learning even more about the company. Mrs Alexander and Mrs Eadon will accompany them.

Mrs Alexander added that she already has plans afoot for next year's contest.

Also among those impressed with the entrants' efforts was judge Jonathan Curtis, who said that ASL were delighted to be back working with the school after a Covid-enforced two-year hiatus.

He continued: “The standard of work produced by all the students was extremely high and all of the judges were very impressed by the quality and standard of their recipes and presentations.

"It was very evident of the hard work each group had put in, and the students should be extremely proud of their work.”

In addition to having the opportunity to recreate their recipe during their visit to ASL, Iona and Skye will also feature in the company’s newsletter Scales and Tales so that staff can try their dish for themselves, as well as on the company’s social media page and website.


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