It's all done and dusted now, the dinner at the college on the 19th went very very well,

after 5 weeks of classes and different dishes the chefs did themselves proud,

the menu was,

cumbrian rarebit with red onion jam

wild mushroom and herb veloute

salmon and spring onion fishcakes with prawn bisque

roasted chicken breast with basil mousse and air dried ham

glazed rice pudding

traditional custard tart with vanilla ice cream

we split up the chefs into different stations and they performed they're tasks in a very proffessional way with lot's of huffing and puffing and persperation,

we had the help of the culinary team from the college who really where the ones who pulled it off for me,

working alongside the chefs, they guided and cajoled them with perfection,

when i was anounced as the organiser of this event i felt so proud to be stood there amongst all these men who where my fathers age and older, but there was an air of respect buzzing around the room,

they presented me with a bottle of 12 year old malt whiskey as a thanks, and I announced that I thouroughly deserved it,which brought the house down,

but I felt really good to be able to say that we,not I pulled this off and that it had been hard and enjoyable at the same time,

but the bonus was,I'd made 13 new mates as well,

Nick..