Balloo Inns has hosted a workshop for budding young chefs and scientists to explore the Science of Food.
A team from the Balloo Inns Group visited Down High School in Downpatrick to host a special ‘Science of Food’ workshop for budding young chefs and scientists on Wednesday 22nd February.
Award-winning chef Danny Millar brought twenty Year 8 pupils on an experimental culinary journey of soda bread making and the science of the family favourite dough.
From the science behind bread to experimenting with weird and wonderful combinations and flavours, the hands-on event gave the young chefs and scientists food for thought and an opportunity to create their own tastes.
Ronan Sweeney, Managing Director, Balloo Inns, said: “Food education and nutrition is vitally important for young people, and we were delighted to host our workshop at Down High School to help the pupils learn about the journey of food. Both food and science are very much in the spotlight in Northern Ireland and we wanted to get involved and provide young people with food for thought on local ingredients used in some of our dining classics.”
Mrs Sharon McKee, Head of Home Economics at Down High School, said: “The pupils had a fantastic time getting to know the science behind food at the interactive workshop.
“Learning from an award-winning chef such as Danny Millar provides real inspiration for the pupils and we would like to thank Danny and the team at Balloo Inns for giving us a unique insight into the science behind bread baking and experimenting with soda creations.”
The Michelin-recommended Balloo Inns Group includes the internationally renowned Balloo House in Killinchy and Poacher’s Pocket in Lisbane along with The Parsons’ Nose in Hillsborough which is set to unveil a new chapter and open soon with an extended menu and exciting new refurbishment.
