Almost 100 students from South Eastern Regional College have been taking part in an innovative programme which explores heritage through talking, tasting and tours.
The SAVOUR (Stories, Ancestry, Voices, Oral History, Understanding and Reconciliation) programme, funded by PEACEPLUS through Ards & North Down Borough Council and delivered by EventWise NI, is a unique programme for 16-30 year olds that allows the young people to discover culture, food and story telling all whilst building new friendships.
To date the students – from bakery, patisserie, professional chef and culinary arts programmes - have enjoyed two fantastic days exploring Ards and North Down’s food story.
Clare Gillen, Deputy Head of School of Hospitality & Management at SERC explains, “Our students enjoyed a fantastic, informative trip to a Dexter beef farm at Ballyboley in Greyabbey, the only pasture for life farm in Northern Ireland, where the grazing animals are raised on 100% pasture and forage-based diets for their entire lives, so they eat grass, clover, herbs, hay and silage rather than grain, cereals or imported beef concentrates.
“This was followed by a tour of Helen’s Bay Walled Garden, where they explored the history of the site and plans for its future, learned about traditional crops and horticulture, sampled some unfamiliar flavours, and met the garden’s endangered native Irish black bees. There was also award-winning fudge to taste and some friendly competition as students tested their new knowledge in a quiz about the garden.”
She added, “The experience continued at SERC’s Bangor Campus, where renowned chef and food writer, Paula McIntyre, delivered a demonstration celebrating the food heritage of Ulster. Students discovered the techniques, and stories, behind traditional Ulster breads, cakes and savoury treats.”
Clare concluded, “These visits provided a brilliant opportunity for students from across our culinary programmes to connect what they learn in the classroom with the ingredients, skills, places and traditions that shape our local food culture. The feedback from the students has been tremendous, they are enthused about everything local and are already looking forward to a further demonstration involving beef from Ballyboley Farm.”
