A Masterchef-worthy pheasant casserole was the perfect thank you this week for the team that came together to create an amazing work experience for five S5 pupils from Kilchuimen Academy, Fort Augustus.
The group of five pupils had already shown their competitive edge, taking the Sporting Innovator category of the Scottish Country Sports Award, as well as being highly commended.
Their win and the thank you lunch was the culmination of a remarkable and innovative project, Hill to Grill, delivered by DWY with partners Loch Ness Rural Communities that transformed a typical study leave week into a truly immersive journey in the heart of their local green economy.
Unlike in many work experiences, Alex Brownlie, Jamie and Jack Gray, Fyn Wintery and Molly Nisbet undertook quite a journey.
Trekking the hills alongside experienced gamekeepers, the students learned first hand the intricate balance of deer management and conservation on nearby Glendoe Estate. The thrill of spotting deer, grouse, and hares was not just a nature spectacle but a glimpse into the delicate balance between human practices and environmental wellbeing.
Glenmoriston Estate revealed more working partnerships. The power of renewables and the intricacies of wild boar management enabled the students to witness for themselves how conservation and tourism can work in harmony, and breathe life into a thriving rural economy.
The next stage of the project involved visits to the game larder and the fascinating experience of being guided by butcher Geoff Allan through the art of preparing meat, transforming the produce of the hill into the raw ingredients to make mouthwatering delicacies in the kitchen.
Under the tutelage of Glendoe Estate chefs, the students learned how to craft meticulous menus, explore new flavours and master the all-important hygiene regulations.
Hill to Grill is not just about nature and food though. It’s about branding. In the school’s technology hub, students used their creativity to design logos and create identities for their culinary efforts. Back at school, Miss Monti, their technology teacher, takes them through the design process so they can express their culinary vision and look at the marketing process.
Another integral part of the whole experience was the vivid picture of the career possibilities within the rural sector painted by Colin Morrison, an expert from Angus Davidson Rural Consultancy.
From gamekeeping to hospitality the options are plentiful, igniting a spark of interest in some students’ eyes.
The programme of events culminated in a culinary showdown, where three teams face the heat of the competition. With Danni Menzie, Glendoe Estate’s head chef, as their mentor, they present their dishes to a panel of judges, each bite bursting with flavour and each story brimming with passion.
The winners, aptly named ‘Atdoe’, prove that a gourmet venison pie is more than just food; it’s a testament to sustainable practices, local collaboration, and culinary innovation. But the real victory lies in the changed perspectives and awakened dreams of the students.
One S4 student declares: “I finally understand what a career in gamekeeping could be like! This isn’t just about hunting; it’s about protecting the land and everything that lives on it.”
Another, savouring the lessons learned, shares: “I never thought I’d enjoy learning about where meat comes from so much!”
Miss Monti adds: “This project has been transformative. It’s shown our students the incredible opportunities that lie right in their backyard, within the green economy. We’re so grateful to DYW West Highland and Loch Ness Rural Communities for making this dream a reality!”
Hill to Grill is more than just a project; it is a promise.
A promise of a future where nature thrives, local communities flourish, and young minds rise to meet the challenges of a sustainable world. So, let the green fire burn bright!
With resources and guidance readily available from DYW West Highland, the next generation of green champions awaits, ready to cook up a delicious and sustainable future.
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