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Breakfast Club starting in January

We are delighted that our new breakfast club will be starting after the Christmas break.

From January 2018 we will be open from 07:45 until the registration bell at 08:30 in the Dining Room. We will be providing a full fresh breakfast service from the Kitchen it doesn’t matter if you prefer porridge, cereals, fruit or a bacon butty we will have it ready for you.
Please contact the school for more details and a brochure.

Payment for breakfast will be via Parentpay, if you do not yet have an account please contact your child’s tutor for an activation letter.

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That’s a proper Scottish Shortbread….

Chef on a Mountain

About this time last year, I was wandering up the highest mountain in the UK, ice axe in hand, crampons on, the sun shining and the drift of snow spray gently hitting my face. Following in the footsteps of great men such as Eric Shipton, Lowe and Bourdillion climbing Ben Nevis.

After completing the climb I went for a wander around Fort William and found a lovely little restaurant and bar serving Teas and Coffees and of course, if necessary a ‘Wee Dram’. As the temperature of the summit of The Ben was roughly -13 according to my trusty Suunto Core, I was in need of something hot. So I looked at the menu and decided to go for a cup of honest Tea.

On the side of my tea cup there was a little biscuit, about 2 inches across, neatly rounded and still warm from the oven. Clearly lacking the sugar to function, I scoffed this without even thinking about it.

It was quite honestly the greatest piece of shortbread I have ever tasted. This may have been something to do with the ordeal that I had just faced and the hunger pains that come with that sort of exercise. But I felt compelled to ask the proprietor to give me the recipe instantly. He ushered me into his little kitchenette at the back of his bar and whispered in my ear that it was very simple and all I needed to do was google it.

So here you go…….Max’s Shortbread Recipe

½ pound of Plain Flour

½ pound of Self Raising

1 pound of Butter, chopped

Pinch of salt

1 pound of granulated sugar


Add sugar and butter into the mixed and blend slowly, add self-raising flour and allow to mix. Slowly add the plain flour to reach the consistency so the mix does not stick to the side of the bowl. If the mix still sticks to the side of the bowl then add a little more flour.

This should allow the gluten to stretch to form a grainy dough. Once you are happy with the mix then remove and make into a sausage shape. Cut slices in the sausage making round biscuits and form using your hands.

Pop in the oven at 180 degrees for 7-10mins until golden brown.

Take out and sprinkle with granulated sugar or maybe demerara and allow to cool…..

That’s a proper Scottish Shortbread….

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Let’s Talk Turkey!

Let’s talk Turkey!

Let’s talk turkey, no pun intended! The lead up to Christmas is always fraught with decisions to be made and people to feed. We feel it more than most here in Kitchen HQ at CCC. We order in from our butchers over 90kg of turkey and de bone these hours before serving them. The oven time require for this amount of 10kg turkey is about 7-10 hours on a slow roast at 140-160 degrees. The reason for slow roasting our turkeys is it keeps the meat tender and does not allow the breakdown of proteins just the fats in the turkey.

At home, all you have to do is very simply, buy yourself a nice fresh turkey and brush with seasoned butter (butter with a pinch of salt, pepper and any herbs you have hanging around the kitchen) and pop in the oven at 140-160 degrees (Yes, it is THAT simple!). Go out for a walk or a game of football, work up an appetite and come back and check on it every hour or so until golden brown on the top and the juices are running clear.

This is the most important bit….

We need to let the turkey rest…..for about 30minutes or so……take it out of the oven and let it sit on the side for this period. The bones in the turkey have now been charged with heat and will continue to distribute that heat to the turkey over the next 30mins so it will continue to cook or ‘hold’ but what this also does is just lets the meat relax without the pressure of being heated up giving you a better turkey experience.

And…..what’s more this is the same principle for pretty much any type of roasted whole bird or joint…

Happy Cooking!

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