Borders College

Students ‘mill’ it over at Heatherslaw

Level 1 Hospitality Services students from Borders College recently enjoyed an industry visit to Heatherslaw Corn Mill, a working water mill with a milling history of over 700 years, situated in Cornhill-on-Tweed.

Pictured left to right Angus Levell, Hannah Finnie, Billy Brogan, Connor Beattie, Erin Mcaleer, Caitlin Jackson, Lucie Richardson, John Johnstone, and Dylan Hogarth.

Part of the level 1 Hospitality Services course requires students to be able to evidence, for their portfolio, that they are able to produce freshly made but simple bread and dough products, as well as prepare different hot and cold sandwiches. To help them achieve these objectives, Lecturer Robbie Bunton organised the trip to Heatherslaw Corn Mill, which helped the students to understand the milling process, from field through to freshly baked produce.

Head Miller, Dave Harris-Jones, provided a valuable explanation and demonstration of the Mill’s use of age old milling techniques. The students themselves had a chance to make bread, loaves and rolls and to taste the bread once it had been baked.

The level 1 students will next be attending the BUAS Schools Countryside Day in May, a rural education event for primary 5 pupils from across the Borders, at Springwood Park in Kelso, where they will be demonstrating how to make fresh rolls as well as exhibiting their own bread displays.

Robbie Bunton said, “The students’ visit to Heatherslaw Corn Mill has proven beneficial and has really encouraged planning for the upcoming Countryside Day event.”

If you are interested in a Catering and Hospitality course at Borders College, visit our website www.borderscollege.ac.uk to find out more today.

http://www.ford-and-etal.co.uk/heatherslaw-mill

Published: Tue 14th Mar, 2017