Fairtrade Celebration Meal - 8th March 2012

Catering students at Fareham College rose successfully to the challenge of Fairtrade as part of Fareham's celebrations of Fairtrade Fortnight. They had been set the task, by the Fairtrade campaign groups in Fareham and Gosport, of devising a three-course menu using as many Fairtrade ingredients as possible; and the best dishes were served to around 40 guests at a special dinner in the college's Chequers Restaurant.

After bucks fizz and canapés, the guests - who included college principal Nigel Duncan and Fairtrade campaigners from both Gosport and Fareham - were treated to a pineapple and avocado salad with sticky balsamic glaze; middle-eastern style stuffed chicken with jewelled quinoa and a fresh tomato compote, and a trio of desserts including crème caramel with tea-soaked date purée, lime and ginger sorbet, and banoffee cheesecake. This was washed down with Fairtrade wine and orange juice, and followed by coffee and tea with mini chocolate brownies. The meal used over twenty different Fairtrade ingredients, and where elements were not available from Fairtrade sources locally-produced and organic alternatives were used wherever possible.

Nigel Duncan commended all the students who were involved in preparing and serving the meal, and expressed his pleasure at the collaboration between the college and local campaigners to boost the students' awareness of an important issue. He pledged the college to take further steps in support of Fairtrade: they will serve a Fairtrade dish every month in Chequers Restaurant, and will look at how they can increase their use of Fairtrade throughout the college.

Rachel Hicks, Chair of the Fareham Fairtrade Borough working group, said: "It's been great to work with the students, and we're delighted at how well they have engaged with Fairtrade. Buying Fairtrade goods - and local and organic too - is an easy way for us all to enjoy quality food in a way that puts the needs of people and the planet first. Everyone can play their part, and make a real difference for sustainability and for justice."

A selection of photographs from this event can be seen below; click on a small picture to see a larger version.

Rachel Hicks welcomes the guests. Starter: pineapple and avocado salad with sticky balsamic glaze. Main course: middle-eastern style stuffed chicken with jewelled quinoa and a fresh tomato compote. Dessert: crème caramel with tea-soaked date purée, lime and ginger sorbet, and banoffee cheesecake. Guests enjoying good Fairtrade food and good company. Guests enjoying good Fairtrade food and good company. Guests enjoying good Fairtrade food and good company. Guests enjoying good Fairtrade food and good company. Guests enjoying good Fairtrade food and good company. Nigel Duncan, Principal of Fareham College. The chefs who prepared the meal receive the applause of the diners. The students who served the meal receive the applause of the diners.

Rachel Hicks welcomes the guests.
Rachel Hicks welcomes the guests.