Ayrshire's finest culinary students have tickled the tastebuds of some of the country's MSPs on a visit to the Scottish Parliament.

Ayrshire College Cookery and Hospitality students showcased their skills by preparing and serving a delicious meal for a special event at Holyrood.

The 'Holyrood Room Dining Night with Ayrshire College' event has been an annual tradition since 2015.

Supported by Sodexo, the contract caterers at the Parliament, the students delivered a memorable evening and catered for around 50 guests.

The carefully crafted menu consisted of chargrilled lamb koftas with whipped goats cheese and beetroot and apple salad, followed by roasted miso cod fillet with sesame salad, pickled peppers and a sticky oriental dressing, finished off with pineapple tarte tatin and coconut mousse.

Prominent figures, including the college's principal and senior leadership team, as well as MSPs Willie Coffey, Kenneth Gibson, Siobhian Brown, and Brian Whittle attended.

Stephen McLaughlin, head chef at Andrew Fairlie at Gleneagles, a two Michelin Star restaurant, also graced the occasion, setting a high standard for the students to meet.

Level 5 and 6 professional cookery students took charge of the kitchen, showcasing their culinary talents, while NC Hospitality with Events Management students managed the service and ensured the guests needs were met.

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This year two S6 Foundation Apprenticeship pupils from Loudoun Academy joined the experience, providing them with a unique opportunity to develop their skills in a professional setting.

Claire Anderson, lecturer at Ayrshire College, said: "This event is always a great success. It’s a real team effort, and it’s amazing when it all comes together.

"It’s all about the student experience and them realizing that they can work anywhere and serve anyone.

"It was wonderful to get such positive feedback from MSPs and college staff, and the students really enjoyed the tour."

Paul Brodie, curriculum manager at Ayrshire College, emphasised the positive feedback received from the guests, highlighting the learners' ability to excel in a real world environment.

"It is great for our learners to receive such encouraging feedback after taking on the challenge of running service in an unfamiliar and high-pressure situation.

"This type of event highlights the college’s commitment to providing students with valuable practical experiences, preparing them for successful careers in the cookery and hospitality industry."