Tasty dishes using seasonal produce were prepared by Food Technology students in Year 11 at St Bart’s as they took part in an activity for British Food Fortnight. Chef Barry Fairchild gave a demonstration then set the students an inter-class challenge to prepare and cook Pan Fried Brill with Tomato & Beetroot Salsa, Greens and Light Chilli Dressing. Using ingredients supplied by the Wash Common branch of Budgens, the students set out to inspire the supermarket judges, Annie Cleary and Tracy Graham. The winner of the day was Stacey Clough who was presented with a recipe book and a voucher. All the students enjoyed the session which concluded with a demonstration using locally hunted game of Pan Fried Venison with Wilted Savoy Cabbage and a Mustard Mash.