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This section details events that have occurred over the past years. They run in chronological order from most recent events. 

Sherlock Holmes dinner March 2023

The second dinner made and served by the students was held on the 30th March in ENTCS.  The theme that won the presentations was that of Sherlock Holmes and the students did a marvellous job using the theme. 

Table were decorated with riddles, wine bottle candle holders with items that Sherlock used as their labels and names - such as Magnifying glass, deer stalker etc and there were newspaper articles based around his mysteries, carefully aged using weak tea! 


The menu was also inspired by the theme and consisted of 


“221b Baker Street” - Tartlet

Individual baked pastry tart filled with a medley of roasted Mediterranean vegetable finished with pesto. (VEG)

“The Study in Scarlett” - Ravioli

Prawn and garlic ravioli served with a roasted red pepper, rose and lemon cream sauce.

“The Five Orange Pips” - Soup

Carrot and orange soup served with garlic ciabatta croutons. (VEG)

BOOK TWO : Main Course

“… is it one of your experiments again, Sherlock?” - Haddock

Smoked haddock fish cakes, with a Cullen skink sauce served with herbed new potatoes and a green salad. (GF)

“The Adventure of the Speckled Hen” – Chicken pie

Cock-a-leekie pie, served with herbed new potatoes and glazed carrots.

“The Sign of the Kaddu” – Curry

Butternut squash and chickpea (chana) curry served with zesty lemon rice and crispy chapati. (VEGAN/VEG)



“It’s Apple Pie my Dear Watson”

Cinnamon swirl topped with a sharp apple puree, finished with maple syrup and served with a vanilla ice-cream. (VEGAN/VEG)

“Some Tea or Coffee, Mrs Hudson?”

Individual mocha cake topped with hazelnuts and served with a white chocolate and earl-grey cream infusion (VEG)

“Checkmate, Moriarty”

A light white chocolate mousse on a crumbly biscuit base served with a bitter dark chocolate sauce.


The meal was delightful, and the students all did excellent work serving and cooking the food. The shortbread biscuits served with coffee were in the shape of the magnifying glass used by Sherlock, and we all were presented with a keyring of his profile. Many of the objects and the key rings were made by the students using a 3D printer.  It is somewhat awe inspiring how technologically clever the students have become. Sadly due to changes in the curriculum the cooking and serving of a meal will be reduced to one event a year as of 2023/24, however, we hope to remain part of that opportunity for the students. 

Christmas lunch December 2 2022
We had a very well attended lunch on December 2nd at ENTCS, cooked and served by a small cohort of first year hospitality students.  there were 6 servers and 6 chefs, with a lovely menu that was not overly Christmassy did have turkey as a choice for a main meal.  All dietary requirement were carefully addressed and it was lovely to see many "ken't" faces and also some new ones joining us. 
Do please consider joining us in March for our spring dinner, again cooked and served by the students. Watch out for the e-mail from Claire who manages the database as membership secretary. 


Themed Dinner on 30th March 2022 by Hospitality students:
To follow on from their Christmas lunch in December, the hospitality students chose the Queen's platinum jubilee as their theme. We had another excellent turnout of members along with a family group and we were pleased to have Paul, the Principal, also attend. Several new members joined us for the evening and we had a lovely meal and social occasion. The menu reflected the Queen's travels and an explanation of each dish was given on the menu provided. It was an excellent evening, enjoyed by all and then we travelled home in the snow.



Coffee zoom tattie scone challenge: following a chat one coffee zoom day, when several Glasgow Cookery school recipe books appeared , it was suggested we had a tattie scone

challenge for the next coffee get together. Here are two of the results : firstly

Kathleen's using 4oz.mashed potato and adding half an ounce of butter. I added 2

oz.s.r.flour plus a good pinch of salt, gradually to the pan mixing with a wooden

spoon then poured 1 fluid oz.milk in to make the dough soft elastic just as in

scone mix. I rolled it out quite thinly then cooked on the girdle about 5mins.

turning half way.



Now Jonathan's - who started this whole ball rolling! His recipe is from the Traditional

Scottish Cookery book - Potato scones - 1lb mashed potatoes, 4oz approximately plain

flour, salt.  Mash potatoes until quite smooth, adding a little salt. Knead with flour to

required thickness. Cut into triangles. Brown both sides on a girdle or frying pan, pricking

with a fork to prevent blistering. Serve hot, spread with butter. 


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