The cooking group were asked to produce a buffet lunch for 65 people.
The group took on this challenge and yesterday cooked lemon drizzle cake, flap jacks and caramelised onion and goats cheese tartlets ready for today.
We also prepared chicken tikka, egg & cress, tuna & sweet corn and homemade houmous to be used as fillings for sandwiches we put together today.
Today we prepared smoked cheese, salami and dill pickle open sandwiches..
... Ham and tomato..
... Tuna and sweet corn...
We took the food to the event and presented the buffet to a hungry crowd.
The chefs were very proud of the spread they had prepared.
We received loads of compliments about the food which made the cooking group really happy about what they had accomplished in such a short space of time.