Our Junior Sous Chef James Hubbard recently returned to his former school, Aboyne Academy, to teach a group of S3 pupils to make venison smash burgers as part of the Wild Cooks competition.

James grew up in Braemar and, having completed his training at the Hotel Tresanton in Cornwall, worked at The Fife Arms before taking up his current role at the Fish Shop over two years ago. James said of the experience:

“I loved coming back into the school to cook with the students using local game meat. I’m really passionate about working with local, healthy and sustainable produce, and I believe it’s incredibly important for young people to understand where their food comes from and to have the opportunity to develop practical cooking skills.”

One of those taking part was Caitlin, who said:

“The recipe was really simple to follow and enjoyable to make. Being able to take the ingredients home was great. I felt confident recreating the recipe and I made the burgers over the weekend for my family. My dad and brother are usually fussy, but they really enjoyed them.”

This project is a collaboration between Aboyne Academy, Aberdeenshire Cllr Geva Blackett, and Findrack Estate. Each week, the pupils will make a new dish under the guidance of a different local chef, taking ingredients home and reproducing what they have learnt for their families.

Pupils will use as much local produce as possible to develop their understanding of the food sources on their doorstep in Deeside and all the ingredients are available in local shops.

The project will culminate in a Masterchef-style competition in March, with the winning pair winning the opportunity to spend a morning cooking, followed by lunch, in Fish Shop with Marcus Sherry.

We’re so inspired by the enthusiasm of the pupils as they hone their practical cooking skills and celebrate the produce of Deeside. We look forward to hosting the winners soon!