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Young chefs from Lyme Regis school help at London banquet
ASPIRING young chefs from Woodroffe School took part in an Apprentice-style competition to create a banquet in the Natural History Museum.
Students competed for an opportunity to work with chefs from catering company Moving Venue at a dinner to raise funds for science projects in Lyme Regis.
The event, which was held in the Natural History Museum this week, was hosted by Lyme Regis Development Trust to raise awareness and funds for the Jurassic Coast Studies Centre.
The centre will provide field-based learning to engage young people in science on one of England’s only natural World Heritage Sites.
The three young apprentices, Lucy Pearson, Emma Page and Holly Weare, were selected by teachers after submitting video applications and proving their skills in the kitchen.
They travelled to London to help in the Moving Venue kitchens in the lead up to the event as well as working in the museum on the night of the banquet.
The 50 specially invited guests had an exclusive reception in the Natural History Museum’s Central Hall before the dinner in Waterhouse Way.
Genuine fossils from the Jurassic Coast were the centre table decoration on each dining table.
All ingredients on the menu had been sourced sustainably from the Jurassic Coast region to demonstrate the region’s untapped potential.
Richard Beggs, managing director of Moving Venue, said: “Having grown up on the Jurassic Coast, the study centre that aspires to engage with local young people is very close to my heart.
“We always have apprentice chefs learning the ropes in our kitchens and we were delighted to be able to extend this to the students from Lyme Regis for this very special event.”
The three students and teachers Julie Kabia and Dot Wood were given behind-the scenes-experience of the Moving Venues operation.
They watched as the last public visitor left the museum at 6pm and how the gallery was transformed for the dinner at 7pm.
The students helped to plate up the meals, working alongside the experienced chefs.