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Chartered Institute of Marketing event speakers and students

Industry speakers inspire careers in food and farming

speakers and students

Agriculture and food production students gained invaluable advice on planning their futures at an inspirational Q and A session with a panel of industry experts

The event, sponsored by the Food, Drink and Agricultural Group of the Chartered Institute of Marketing (CIM) and run by the Reaseheath Agricultural Development Academy (RADA) and the College’s agricultural department, attracted 80 students from relevant degrees and Level 3 Diploma programmes.

The panel consisted of Philip Mclaughlin (Agricultural Manager HSBC); Lisa Williams (Senior Consultant, Promar International and Genus plc); David Hall (Northern Manager EBLEX); Hayley Verney (Technical Sales Manager, AllTech) and Richard Ratcliffe (farmer and Vice Chair of Reaseheath Governors). The session was chaired by John Giles, Divisional Director of Promar International and the Chairman of CIM’s Food, Drink and Agricultural Group.

Topics included the range of jobs and careers available, how to launch and build a career, the opportunities available and what employers look for in potential staff. Clear vision, a robust business plan, a critical understanding of the marketplace and a sound grasp of modern technology were among key attributes identified by the panel as being success factors.

Wider discussion ranged from the increasing number of females at management level to the surge in opportunities offered through expanding markets in Eastern Europe and China.

Describing the session as a great success, John Giles said: “It is essential that the agriculture and food production industries engage with talented young people and fire up their enthusiasm as to what they can achieve after studying. There are limitless opportunities in the UK and abroad, not just in farming but in areas such as human resources, finance, market analysis, IT, administration and in the legal field.

“The audience at Reaseheath was full of bright, intelligent and well informed young people and the standard of questions was as high as at any event, anywhere in the country. Every question was relevant and produced interesting and, in some cases, surprising answers from the panel.

“Summing up, we all felt that the students should maximise their academic potential, keep a strong range of softer skills and remain committed to driving their careers forward.”

Harley Sneyd, who is studying for a Foundation Degree in Dairy Herd Management and hopes to specialise in cattle breeding and genetics, said: “The panel were really informative and I gained a real insight into which doors may open for me in the future. I was particularly interested in hearing their views on the future of females in farming, and found the numbers of women in top jobs very inspirational.”

Robert Yardley, a Foundation Degree in Agriculture undergraduate who is looking to progress into management, said: “Although I work on a farm, it has been brilliant learning what is available throughout the farming and food sector. I’ve seen another side to the industry and this will be very useful to me when I come to choosing my career path. The whole event has been really positive and enjoyable.”

Find out more about studying a degree at Reaseheath here.

Cap throw!

Reaseheath graduation opens doors to career success

Graduates from Reaseheath College received degrees designed to boost their careers at a ceremony in the centre of Nantwich.

Dressed in gowns and mortar boards, almost 150 graduates spilled out of St Mary’s Church to celebrate with Britain’s best known Paralympic athlete Baroness Tanni Grey-Thompson DBE, who was guest speaker.

Food graduates marked their achievements alongside other Reaseheath graduates who had completed degrees in agricultural scienceequine science, engineeringgarden and landscape design, countryside management, adventure sports management, and rural events management, all delivered in partnership with Harper Adams University.

One of our most successful programmes in the food department is Project Eden. This programme offers dairy technologists the chance to gain a globally recognised Foundation Degree in Dairy Technology. All 23 Eden graduates excelled this year, achieving either a distinction or merit overall.

 BSc (Hons) graduates were also flying high with 30% gaining a first class honours degree, with an overall brilliant year for all our graduates in the food department.

Describing the Nantwich ceremony as one of the highlights of the academic year, Reaseheath Principal Meredydd David emphasised that the graduates would see a massive return on their financial and emotional investment. An independent analysis had shown that £40,000 spent on course fees and living expenses would secure an additional £250,000 over the span of a career. Nearly 90% of Reaseheath graduates who completed degrees last year were in related employment within six months of completing their course on an average starting salary of £21,000.

In such a competitive jobs market it  remains vital that higher education (HE) programmes are delivered and validated by high quality, well respected institutions. Reaseheath’s own HE programmes had recently been inspected by the Quality Assurance Agency (QAA) and had received fantastic report, equivalent to an ‘Outstanding’ from Ofsted.

Although academic progress was important, Meredydd pointed out that many graduates had helped to organise social events and charity fund raising, which last year contributed £12,000 to worthy charities.

Congratulating the graduates, Baroness Tanni Grey-Thompson, who studied politics and now has a seat in the House of Lords, said that education was vital and led to wider choices. Her key advice was to try something new and not be put off by failure. Although she had been dedicated to wheelchair racing from the age of 12 she did not win for four years and this had taught her how to train and be committed.

Take a look at this year’s Eden award winners here.

To find out more about our degree programmes please visit the Higher Education pages on our website.

For more photos from the day, visit the Reaseheath College Facebook page.

Macaron EDIT

Marks & Spencer Product Developer visits Reaseheath Food Centre

Barbara Ross Visit to Reaseheath

On Friday 12th September the Project Eden trainee dairy technologists were treated to not just any guest speaker, but an Marks & Spencer guest speaker…product developer, Barbara Ross. Barbara is currently in charge of product development for the party food, cooked meats, deli and antipasti ranges at Marks & Spencer and has worked for the retailer for 8 years.

Barbara started by talking about the stage gate process for taking new product concepts through to launch onto the shelves and then gave the students an insight into innovation trends within the dairy sector. It was a really inspiring talk which highlighted the level of work involved in launching successful new products in a hugely competitive market.

Barbara spent the remainder of the day in the bakery working with our very own bakery and patisserie lecturer  Andy Dale  – who delivered a personal master class on macaroons. Barbara had specifically asked to work with Andy to discover the secret of making the perfect macaroon. A macaroon is  a sweet meringue based confection made with egg white, icing sugar and ground almonds.

Let’s hope she got some good ideas to take back to Head Office!!

For more information about Barbara Ross, why not take a look at this article from The Independent.

Macaron EDIT

 

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Reaseheath College’s dairy technologists celebrate first year success

EDEN Adam-Brazendale-Shaun-McKenzie-Mike-Reid-Darius-Barkunas-and-Nick-Blakemore-1030x656Twenty four trainee dairy technologists reached a significant career milestone when they completed the first year of their Eden training programme at Reaseheath College in Nantwich, Cheshire, earlier this month.

The technologists work for leading companies in the dairy industry and attend the Eden International Dairy Academy for block release training, spending the rest of their time in their workplace. They will graduate with a globally recognised foundation degree in dairy technology on completion of their three year course. The education initiative is supported by key players in the dairy industry and is aimed at producing world-class staff. There are currently 75 trainees on the programme.

While at college, the technologists gain hands-on practical experience in Reaseheath’s industry-standard, food and dairy processing plant. The facilities enable the students to see food production from start to finish and also to carry out new product development.

Three of the first year cohort were in line for special honours as they celebrated completing their initial year of study.

Darius Barkunas, who works for Arla Foods, was selected as the Best Practical Student. The 27 year-old began working for Arla in Settle, Yorkshire, six years ago as an agency worker and has progressed to becoming a process technician. He was selected for his practical skills and for his ability to explain his practical knowledge to others.

He said: “Being offered a place on the Eden programme was like winning the lottery and I cannot thank my company enough for supporting me. Coming to Reaseheath is brilliant. The lecturers are totally dedicated to their job and the facilities are wonderful.”

Mike Reid, 29, a Dairy Crest employee, received the Best Academic Student award. for consistently achieving outstanding exam and assignment results and for his exceptional attention to detail. Mike has worked for Dairy Crest in Gloucester for 11 years and has immersed himself in the academic content of his course despite having done no serious studying since his ‘A’ levels in 2002.

He said: “Coming to college after such a long break was a big cultural challenge but everyone at Reaseheath has been extremely friendly and helpful. I am delighted that my company has chosen to support me through this qualification.”

Shaun McKenzie, 18, from Muller Dairy was voted the Dairy Culture Student of the Year after receiving the student vote for the way he supports his colleagues. The former apprentice is now a permanent staff member at Muller’s Market Drayton base and is mentored by Eden graduate Mitchell Tullett.

Presenting the awards, Adam Brazendale, Business Development Manager for the National Skills Academy for Food and Drink said: “Eden students are at the forefront of an exciting future for the UK dairy industry. This is a unique training programme aimed at supporting and developing skills within the dairy processing industry.

“The Eden programme is an excellent qualification and we are proud to have Reaseheath as our Dairy Champion for Food and Drink.”

Read more about the Eden programme here.

Level 3 Food work experience 2014

Level 3 Food Technology students get a taste of the workplace…

Level 3 Food work experience 2014

On the 19th May, Level 3 Food Technology students embarked on their four week work experience placements. Students were placed in a variety of different settings and worked in a range of food related fields.

Here is what some of the students had to say about their experiences:

orient express work experience

The impressive Venice Simplon-Orient-Express

Jack: “I spent my work experience placement on the Venice Simplon-Orient-Express.  This involved delivering 5* standard waiting-on service to all the passengers. I served customers an array of different food courses up and down the length of the moving train and  developed my skills in customer service and broadened my knowledge of a the workings of a prestigious professional business.”

Martyn: “For my work experience placement I worked at Llanllyr Source Water bottling company. This involved working in the production department, packing bottles at the end of the production line along with working in the office writing up policies and procedures. I also developed my skills in customer service, answering phone calls and taking orders.”

Emma: “I did my work experience at Reaseheath College, working with the Technical Manager looking at food quality. I found the experience particularly- providing a real insight into the food industry and helped me decide the specific areas I’d like to work in.”mondelez logo

Belle: “I was at Mondelēz International, a large sweets and chocolate conglomerate, working on products for Cadbury and Milka. The majority of my work was on a secret project ‘Couch’, there was a lot of confidential work involved! I enjoyed the whole experience, it was lovely to hold detailed conversations with important people in the company and it was great to put the information I have learnt at college into a real work situation.”

Harry: “I worked at Palethorpes (Pork Farms ltd.) where I worked in the engineering and building services department. I learnt many useful things such as the function of bearings and AC and DC motors along with the difference between hydraulics and pneumatics and where they are used in the factory. I also learnt how to TIG Weld and how to wire a 240 vault plug. I also participated in a few maintenance tasks. I really enjoy working in engineering and it has made me want to pursue a career in engineering even more than before.

Joe: “I worked at David Williams Cheese, a cheese processing facility. My main role involved grating and blending cheese; I found my experience very beneficial and feel it has prepared me for a career in the dairy industry.”sauce queen

Jess: “I worked at The Sauce Queen, which I really enjoyed. I pretty much did everything in the company, I cooked the sauces, potted the sauces, paperwork such as traceability, internet orders and booking food festivals for the upcoming weeks. I worked at BBC Good Food Show which was an amazing experience; I learnt how to sell the product to the public which is hard work at first. I chose to go to The Sauce Queen as it’s a small company at the moment but growing quickly, I knew that I would learn a lot from it.”

Liam: “I spent my work experience at Primebake. Throughout the four weeks I have broadened my knowledge of mass food production, learning how flatbreads are made on a large scale. The whole process is quite complex and has made me appreciate the skills required for this type of job.”

Grant: “Throughout the past four weeks, I have learnt a lot about the meat industry and butchery – I actually boned out carcasses, offal and guts as well! I learnt about burger and sausage manufacture as well as linking and pressing burgers, ready for the shop. Being at Clewlows has definitely given me a fantastic opportunity to go into the meat and butchery industry and I am thankful for them to have been given this opportunity of work experience with such a great business.”

Rachel: “For my work experience I went to Belton Cheese, a family owned cheese company based near Whitchurch. It was a fantastic experience to work within a food company and become part of the team during my time there. I worked within the laboratory testing cheese and milk on a day-to-day basis. The skills that I gained during the four weeks will come in useful with my chosen career path within the dairy industry.”

muller wiseman logo Sophie: “My work experience was at Müller Wiseman Dairies, Manchester. I spent my time working on  a project focused around Health & Safety and Chemical onsite. I gained an insight into a production environment, seeing the full process of milk production including semi-skimmed, whole milk and organic. I took part in site audits and meetings. The main thing I took part in was COSHH (Control Of Substances Hazardous to Health) risk assessments and Klenzan chemical training. I feel my work experience has really helped to prepare me for  a life in the dairy industry and further enhanced my desire to work within this field.”

 

Belle Baldwin, one of the level 3 students who kindly collated all above work experience recollections together commented: “ from my experience and talking to other students, our work experience placements have really broadened our industry related skills, giving us a real feel for the types of roles the food industry has to offer. Quite number of students impressed their respective employers to such an extent that they have been offered further employment  proceeding the four weeks, which is brilliant news all round!

“All students would like to say a huge thank you to the companies who provided us with such great work experience opportunities.”

Karen Betts

A day in the life of… Karen Betts

 

Karen BettsReaseheath student Karen Betts chatted to staff at Reaseheath Food Centre and gave us an insight into a ‘typical day’ as Retail Technical Manager for Greggs PLC.

Here’s what she had to say:

 To give you a little background, as the a Retail Technical Manager for Greggs PLC, I currently manage four Food Safety Managers, with the primary purpose of my role being to coordinate the Food Safety Team and systems management within over 800 shops. I look after the North & Pennine Regions covering all of Scotland, Cumbria, the North East down to the Hull and North West including North Wales. As well as our own delicious cakes, we also make sandwiches fresh in store every day –  over 30 million across Greggs stores per year! We also provide freshly baked savouries, as well as preparing other hot snacks and drinks.

Now on to the day…

7:00am – Mobile phone alarm wakes me, I automatically grab my phone from under my pillow and press the off button. I contemplate going back to sleep.

7.30am – Kids all ready to go, packed lunches, P.E. kits, diary signed, kiss on the cheek, out of the door they go. Quick piece of toast with chocolate spread.   Hot shower and teeth, fresh start to the day. Glad I ironed my suit the previous day.

7:45am – Check emails at home to see what has come in overnight, customer complaint, power cut, break in, never a dull moment! After checking in and seeing that there’s nothing crazy going on, I then leave to visit a new shop opening, checking the shop has a calibrated probe, essential food safety and hygiene log books, the correct contract and documentation for pest control, that the shop has been registered to the local authority as a food business and standard procedures are being operated to the standard required.

9.00am – Arrive at the bakery to go through my emails and catch up on daily correspondence – understanding what people need and getting back to them with a resolution for their issues. I spend about an hour scanning e-mails asking and providing deliverables.

10.00am – I contact the four Food Safety Managers by telephone to check what they are doing, asking questions regarding budgets, customer complaints and environmental visits.  Communication with the team is an essential element of a Technical Manager’s role. The team needs to feel they are being looked after.

11.30am –The phone calls are continuous through the day and the questions keep arriving…

The Environmental Health Officer from the local council has been into my shop; what do I do with the report?

The electricity has gone off in my shop; should I close?

Can I bring my own hand cream into the shop as my hands are starting to hurt?

I have sent a member of staff home as they have reported sickness, when can they come back?

Where do we get blue plasters from?

12.15pm – Time for lunch, we are encouraged not to eat at our desks so it’s off to the staff canteen.  I try to sit on my own and read a good book, whilst I eat. Slightly unsociable.

12:45pm – All shops need to have all products microbiologically tested, this is a bit of the job I really enjoy.  Bacteria will naturally be present in foods. Looking for different types of bacteria and then assessing the levels is a process used to ensure that hygiene standards and quality criteria are being met.  The presence of specific types of bacteria can indicate differences in handling and storage conditions in an establishment, so a little bit of detective work is sometimes needed.

1.30pm – I am now putting together a power point ready for a presentation for the Senior Team for one of my Regions, explaining the recent changes in roles and what level of service my team can now provide.

2:30pm – Phone conference to discuss Greggs & charity donations.

3.30pm – Phone call from an Environmental Health Officer asking about details regarding the contact time for our sanitiser on a prep bench surface.  Discussed our procedures and explained how these link to our HACCP system.  The EHO is more than happy with the explanation.

4:00pm – Check through all KPIs (Key Performance Indicators) for my shops, review the figures and compare with previous years.  Actually quite like figures and graphs!

5.30pm – I leave the office, look at my phone which says the word “bread”, which is my prompt to bring some bread home, hubby is not one for texting!

6pm – It’s been a long but successful day – plus tomorrow, I have a busy schedule packed with interviews, meetings, presentations and maybe some time to study for my advanced HACCP qualification. Love my job!

Karen Betts

Karen completed her Certificate in Higher Education Food Industry with Management at Reaseheath and we look forward to welcoming her back to the food department in when she will begin her FdSc  in Food Manufacturing with Business Management.

Karen Betts

trolley Marks and Spencer - issue 3

Students visit Marks and Spencer Head Office

trolley Marks and Spencer - issue 3

Recently, we had the great opportunity of visiting the Marks and Spencer head office. On arrival we were greeted by Barbara Ross, who works closely with the New Product Development and Buying side of Marks and Spencer. We also met other members of the team, these included, a graduate Product Developer and a graduate Technologist.

After a number of really interesting talks we attended a particularly exciting  meeting that discussed current trends within the industry. In addition to this, we met with buyers and suppliers and we were able to taste and give our own opinion of the new products that would be launched on Marks and Spencer’s shelves later on this year… unfortunately all the products were top secret so you will just have to wait to find out what they were!

After all that wonderful tasting of new products it was time to head off to meet a few more team members.

After a thoroughly enjoyable and informative day it was time to return home, luckily we got one of the last trains home otherwise we might have been stuck! It later transpired that fortune had favoured our timing as later that day adverse weather conditions caused massive train delays.

This opportunity gave us a small  insight into the workings of Marks and Spencer and a great insight in to how we can further our career in an ever evolving industry.

Imogen Johnson, Charlotte Reed and Abigail Brown

From Further to Higher Education

From Further to Higher Education

studying reduced pixs

 

Have you applied for a higher education course through UCAS? Are you thinking about studying for a foundation degree or degree? It can be quite a big jump in studying from further education (FE) to higher education (HE), and for some students, it can take a lot of getting used to.

Whether you decide to study at Reaseheath or another Higher Education institution, the challenges are the same.

Firstly, deadlines really mean deadlines. You might have been given a few extra days by a kind module tutor in FE. If an assignment must be submitted by 5pm on a certain date, failure to submit may mean you get a big zero for that assessment at HE. And then you have to pay to resit it…

Self-motivation is really important at university. If class sizes are large, as they are in some universities, lecturers may well not know who you are, yet alone chase you up if you don’t attend lectures or submit work. Being able to sit yourself down to complete coursework on time can be a challenge, but it is a skill that can be developed.

We’ve all been guilty of putting away classwork and then not looking at it until the next session, or even not until exam revision time. In higher education, though, it is expected that you read around the topic.

Not all of the information will be given to you in  class – there are recommended reading lists to help you widen your knowledge. You’ll only get high marks if you show that you’ve studied independently and used a wide range of sources of information, referenced correctly.

Ah yes – referencing.  Even we lecturers are bored by it, but it’s not us who could be chucked off the course, or at least fail a module, if you don’t do it properly. You don’t have to memorise all the details, just know where to check. Course handbooks will contain information on the correct way to reference – follow it. Interpret and develop information you find, don’t just type in out word for word. Most universities nowadays use software to check for plagiarism (using someone else’s work and passing it off as your own). Plagiarism isn’t just copying someone else’s work, it’s using information, even a sentence, and not changing the words to interpret it into your own words.

Finally, make the most of it. Have fun, but study hard too – you’re paying for your education, so you should make sure you get your money’s worth out of it! You wouldn’t spend thousands on a car and then leave it on the driveway. So why spend much, much more on an education and then not turn up for lectures, or not hand in work?

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Consumer Studies and Market Research

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Our recently validated Foundation Degree in Food Manufacturing with Business Management has an exciting new module that I will be lead tutor on.

‘Consumer studies and market research in the food industry’, is a subject that is close to my heart, having worked in a number of fields within the manufacturing and retail sector. I have experienced the benefits of having a comprehensive knowledge of your industry market first-hand.

Small changes like altering meal size can have dramatic effects on sales.  Whilst working for Asda Walmart, I took the decision to change all Italian Ready Meals from a weight, which was neither a one nor two person serving, to a more robust and sizeable two person offer.  This was largely based on observations that I had done in store looking at who was shopping and analysing the frequency of purchase.  Overnight sales of Italian ready meals soared, and obviously efficiency of production did too – which was an added bonus to end margin.

The new module will introduce students to various concepts, including buyer behaviour, the influence of packaging, colour, importance of price points as well as effective quantitative research methodologies.  Consumer studies has a degree of psychology pertained within it, and the module will explore topics such as pester power, use of sense to drive sales, effect of lighting on mood, speed of shop etc.

Ultimately, for any student working or planning to work within the food industry, an understanding of what drives consumer purchase habits and how to optimise performance of brands is crucial to business success. This is a common thread through all operations, be it production, research and development, logistics and planning as well as technical.

I look forward to teaching what I am sure will be an exciting, thought provoking topic to all foundation degree students next year.

Toni-Anne Harrison

Douglas Ewen 782 KB issue 3

Reaseheath Welcomes New Butchery Course Manager!

Douglas Ewen 782 KB issue 3

Hello everyone, my name is Douglas Ewen.

l am the new butchery lecturer and course manager at Reaseheath Food Centre. During my short time at the College,( apart from setting off the fire alarms…) I have carried out various butchery demonstrations using animals reared from the College farm. This meat served to supply the staff Christmas dinner and College canteen. I am currently developing various butchery courses for students, which will hopefully be interesting, informative and hands on.

I’m particularly excited to be teaching the brand new Level 2 Diploma in Professional Butchery at Reaseheath, starting in September 2014. This course aims to provide students with a realistic overview of butchery to help them move forward into their careers.

l have been involved in working to the highest of standards in various butchery roles both traditional and modern European for over twenty five years. During that time l managed a business which won Scotland’s best butcher for three consecutive years, along with UK’s best butcher. I have worked in various fresh food positions throughout both the UK and Ireland and for major retailers including: Tesco, Asda, Sainsbury’s, Co-op, Tulip and the Vion food group. I have also carried out meat quality assurance for ALDI supermarkets, to ensure that their suppliers, provided products to ALDI’s strict guidelines. You may not know that a number of major retailers sell their excess stock to ALDI, which in turn they label and sell cheaper! Aside from my passion for butchery, I have enjoyed many sports over the years and was a swimming, ski, gym and martial art instructor, training myself and others to various regional, national and international levels. These days l still enjoy going swimming and keeping fit at the gym. As you may be aware, eating a balanced and healthy diet is extremely important. Here are two of my favourite recipes that l enjoy which are nutritious, cost effective, tasty, quick and easy to prepare. All ingredients are ready available or you may laready some of these ingredients in your cupboards or fridge!

Doug’s Favourite Chicken Recipes

Sweet Sticky Chicken Thighs

1lb or 460g British chicken thighs skin on (£2.75 per pack)

2 tbsps clear honey (£1.40 for 340g jar)

2 garlic cloves –  crushed (30p)

200g/7oz basmati rice – cleaned and soaked in cold water for 15 minutes  (£1.50)

365ml/ 13fl oz water

Salad bag (£1.50)

Thai sweet chilli sauce (£1.50)

Total approximate cost for 3 people £7.85 – that’s just £2.60 per person!

Method

  1. Preheat the oven to 200C (gas mark 6) or 180C for fan oven.
  2. Rinse rice well and then soak for 15 minutes in cold water and then drain.
  3. Whilst rice is soaking, place honey, crushed garlic and chilli sauce into a bowl and mix together.
  4. Place the drained rice into a pot with 365ml/13 fl oz of fresh water and place onto the heat. Bring to the boil and then simmer for 7-8 minutes.
  5. Whilst the rice is simmering, place the chicken into the oven wearing oven gloves for 15-20mins and cook until golden colour, making sure juices run clear when pierced with a fork.
  6. Once the rice has simmered,  remove from the heat and leave to stand for 5 minutes
  7. Serve the chicken with rice and add salad for a little extra crunch.

 

Spicy Chicken Tikka Kebabs

1lb or 460g British chicken thighs skinless -cut into cubes (£2.75 per pack)

2 tbsps tikka paste (£1.80 jar)

Natural yoghurt (£1.50)

1 lime (30p)

4 spring onions (70p)

Metal (reusable) or bamboo skewers (£1.50)

 

Total cost: approximately £8.55 for 3 people – that’s less than £3.00 each!

Method

  1. Pre-heat the grill.
  2. Place tikka paste, yoghurt, spring onions, half the lime juice in a bowl and mix together.
  3. Carefully thread the chicken pieces onto skewers.
  4.  Use the juice of the other half of lime sprinkle to on the top.
  5. Grill for approximately 10 minutes on each side, turn and baste with the paste mix, until cooked through.
  6. Serve with salad or rice.

For any help, advice or support my door is always open in the food department. Please come and say hello and I hope you enjoy my recipes.

Douglas Ewen

Butchery Lecturer/Course Manager