KING’S LYNN: It’s mashed potato - but not as we know it
Chef Galton Blakiston works with year 7 chefs at Lynn's Edward V11 School.Callum Baker helps with the green mash.
Top chef Galton Blackiston went back to basics when he cooked with pupils at Lynn’s King Edward VII School.
On the menu were fish fingers, tomato ketchup and mash - although all three were given a cordon bleu touch by the well-known North Norfolk hotel owner.
The school’s head of food technology, Julie Douglass, said freshly-caught local plaice was used for the fish fingers and the tomato ketchup was home-made.
The mashed potato was mixed with parsley to create a green-hued dish fit for a queen.
Galton, of the Morston Hall Hotel, said: “I originally served it to the Queen as part of her 80th birthday celebrations.”
Year 7 pupils were also shown how to cook Viennese biscuits and mouth-watering caramelised apple steamed pudding with fudge sauce.
The visit was arranged by Mrs Douglass, who described it as “fantastic.”
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Weather for King's Lynn
Monday 20 May 2013
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Light rain
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