Aboyne Academy ‘Wild Cooks’ smash the competition

Eighteen S3 pupils smashed a recipe in week two of the Wild Cooks competition held at Aboyne Academy.

Under the watchful eye of chef James Hubbard, they made James’ recipe for smash burgers using local venison. 

Former Aboyne Academy pupil James, who grew up in Braemar, is currently Junior Sous Chef at The Fish Shop in Ballater, where he has worked for the past two and a half years. 

Having completed his training at the Hotel Tresanton in Cornwall, James then worked at The Fife Arms before taking up his current role at the Fish Shop in Ballater.

He said: "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 Johnston, 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."

A range of Deeside partners have come together to deliver the competition for the pupils and each week, they 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 ingredients have been donated by local sporting estates, the Fish Shop in Ballater and Baxterstorey.

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

This project is a collaboration between Aboyne Academy, Aberdeenshire Cllr Geva Blackett, and Findrack Estate. The project is supported by Eatwild, Baxterstorey, Finzean Estate and Farm Shop, Fish Shop - Ballater, Rothesay Rooms, Douneside House and NHS Grampian catering with all the venison kindly supplied by local estates.