Scouts cook up a treat and pocket the profits

Reporter:

Phil Robinson

WREXHAM scouts have been shown the recipe for success in running a busy restaurant.

Boys and girls from the 4th Wrexham Scout Group spent the day at Rendezvous restaurant at Yale College.

While the Cub Scouts looked after the front of house, the rest cooked up a storm in the kitchen helping to produce a menu of soup, salmon terrine, chicken roulade, risotto, sticky toffee pudding and white chocolate cheesecake, all under the watchful eye of Ray Impett from the college.

The aim was to teach the youngsters about the catering industry, and also to raise funds for the Scouts.

Yale College donated all the food and so proceeds from the tickets sold on the night went straight to the group, raising a tasty £610.

Scout Adam Price said: “It’s inspired my to do more cooking at home as it’s easier than I thought.”

Mr Impett said: “We’re keen to get kids more involved with cooking, and hopefully inspire them to cook at home with their family.

“Maybe we'll get them on the courses here and make it into a career, not just a bit of fun at home.

“We usually start at the age of 16 up to any age really, anyone who wants to cook can come here.

“We offer VRQ levels 1 and 2, BTEC courses, level 3 NVQ, a whole broad spectrum including specialist sugar work, patisserie, chocolate, the whole range, we cover a lot of things here.”

The Cubs Scouts were doing their best to make the restaurant look it's best.
Second year student Mike Bostock said: “We’ve been teaching the Cubs how to lay out the restaurant for a basic service.

“They also took the orders, brought the food out, served the customers and cleaned down afterwards.

Sharon Davies from 4th Wrexham said: “The Scouts would like to say a big thank you to Alison Griffin and all her staff at Yale.”

See full story in the Leader

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