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Students serve up special menu for Biosphere AGM

08/01/2024
Cookery students from Dumfries and Galloway College's (DGC) Stranraer Campus

COOKERY students from Dumfries and Galloway College’s (DGC) Stranraer Campus served up a special menu for the recent Galloway and Southern Ayrshire Biosphere (GSAB) trustees’ meeting and AGM.

The Level 5 Professional Cookery class prepared, cooked then laid out lunch to the 30 guests in attendance, including DGC Principal Joanna Campbell, at the campus’s Zest restaurant.

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After some Warm Spiced Apple Juice on arrival, it was time to tuck into a choice of Slow Cooked Galloway Beef Stew with Suet Dumplings or Barsolus Root Veg Stew with Veggie Dumplings, with both dishes served with Duchess Potatoes and Buttery Cabbage.

Then there was a sweet treat to further wow everyone — Milk Chocolate Brownie 

with Warm Poached Pears — before teas and coffees to end what was an amazing day for students, staff and all guests.

The AGM was followed by a special Year in Review event which was open to residents, business owners and community leaders for a fantastic look back at GSAB’s highlights from 2023.

DGC is already a GSAB Proud Supporter and aims to work more closely with them on topics such as sustainability and renewables.

And the college’s Zest restaurant has submitted an application to gain the Biosphere Certification Mark, which recognises exemplars in local sustainable enterprise.

A GSAB spokesperson said: “Special thanks to Biosphere Proud Supporter Dumfries and Galloway College for hosting our team, partnership board and guests — not least for the wonderful meal at Zest, which is staffed by DGC’s catering and hospitality students.”


Joanna Campbell, Principal, Dumfries and Galloway College, said: “We were delighted to host guests from Galloway and Southern Ayrshire Biosphere at our Stranraer campus.

“The menu and dishes created by DGC catering students from Zest were stunning — and it was great to hear so many positive comments from everyone about how much they enjoyed the whole dining experience.”

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