Delicacies from Greece, Italy Korea and Poland are just some of the wares that were on offer at the market at St Mary’s Church in The Square, Comber.
Chef Jasper Castell was joined by cookery trainees from South Eastern Regional College, to demonstrate how to use local produce to create global culinary masterpieces.
SERC catering projects Level 1 trainees along with Level 2 catering trainee and IFEX Bronze Award winner for Culinary Ability Kyle Walker, under the tutelage of Technical Support Officer Rosie McMullan, braved torrential rain to provide tasty samples at the monthly Artisan Comber Farmer’s Market.
Trainees were invited by Kirsty Atkinson from NI Life and Living to prepare bruschetta using local produce from the supplier stands. Products included bread, cheese, tomatoes and relishes. Rain did not stop play with around 800 customers attending the market and sampling the tasty treats served by trainees before they bought produce from suppliers.
Trainees also took the opportunity to talk to local suppliers and taste many of their different products.
SERC Head of School Training Barbara McNeill praised the efforts of the team and said "the team were outstanding and were an excellent example of the high quality of trainees SERC offer. Participating in the event gave the trainees the opportunity to build their confidence, demonstrate the high level of skills leant on the course and meet and speak to local suppliers.”
Comber Farmers’ Market is held on the first Thursday of every month in the car park at St Mary’s Church from 9am to 1.00pm.