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Students Gain Experience At Kirkcaldy’s Fabulous Festival

By 27th March 2018August 1st, 2019No Comments

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The events celebrated Kirkcaldy’s famous son, Adam Smith, with a host of family fun including comedy, music, talks and children’s events.

Bryan McCabe, Director of Business, Enterprise and Tourism at Fife College said:

“We were delighted to be partners in this year’s Festival of Ideas. Supported by our chef lecturers and staff, the red carpet events provided our students with excellent opportunities to assist and practice their skills by preparing and serving drinks and canapes.

“The highlight for us was the Food Festival where we welcomed hundreds through the doors of our St Brycedale Campus – what a turnout and what an event! Our student run café and home baking were particularly busy on the day as were our kids pizza and cupcake workshops.

“We were especially proud of our Culinary Arts students Sadie Colley and Thomas McNeil who took centre stage during the event to present the final cookery demonstration of the day. 

“It was great to be part of such a successful event which helps to put Kirkcaldy and Fife on the map – we look forward to next year!” 

Thomas McNeil, 24 from Methil, is a former HNC Professional Cookery student and is now studying at the Abertay University.

Sadie, 20 from Ladybank, is studying HNC Professional Cookery and plans to go on to University and become a Home Economics Teacher.

Thomas and Sadie’s demonstration included their ‘National Dish’ of haggis bonbons which won them a gold medal at the Nations Cup in Grand Rapid (USA) in October.

Said Sadie: “The Food Festival was amazing and it was fantastic to do a food demonstration with Thomas. We were nervous beforehand as it is the first time we have done a live demo in front of so many people, but we really enjoyed it. 

“The MasterChef was a hard act to follow but our demonstration went really well and it was great to see such a fantastic turnout and see so many people interested in food. They seemed impressed with our award winning ‘National Dish’, loved our recipes and gave us really good feedback at the end. This was a fantastic opportunity and something I will always remember.”

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