The South Lanarkshire College students were tasked with the preparation, production and finishing of five varieties of canape for 300 esteemed guests, which meant a total of 1500 pieces.

The team worked tirelessly in advance of the event allowing for precision, detail and more importantly enhancement of the flavour profiles.

NC Professional Cookery students Edward Perret, Mary Hamilton, Lian Kenny. Jonathan Jones, Nayeli Clemente Alcazar and Ruaridh Patrick who assisted were presented with a framed certificate for their efforts from Masterchef Chairman George McIvor.

The canapes were as follows:

• Beetroot Panna Cotta, Vegan Biscuit, Creamed Vegan Parmesan
• Homemade Haddock Bon Bon with Cullen Skink ‘Shot’
• Yorkshire Pudding with Seared Fillet of Beef with Horseradish and Grain Mustard Relish and a Peppercorn Glaze
• Choux Pastry Profiteroles with Warmed Welsh Rarebit Filling
• Wholemeal Blinis with a Rillette of Fresh and Smoked Salmon, Bronze Fennel and Salt Dough Tuile

The Lunch included:

George Campbell Oak Smoked Salmon with West Coast Crab

Scottish Monkfish and Langoustine with Puy Lentils

Wild Highland Venison, Fondant Potato and Spring Greens

Yorkshire Rhubarb Panna Cotta · Gleneagles and Co Valrhona Chocolate

Blue Murder Cheese Tart

South Lanarkshire College Chef Lecturer and "Fellow" of the Masterchefs David Auchie Lecturer was extremely proud of the students stating " I was very impressed by the way the executed the complex menu, each and every student embraced the opportunity they were given and were thrilled to be given the chance to hone their skills at the stunning 5* resort"

Congratulations Team, you've only gone and done it again!!!!!