Borders College recently hosted a heartwarming event, bringing together past and present students from its previous Level 3 course in Catering and Hospitality programme.
Former students Angus Levell and Mia Kinghorn returned as accomplished professionals—and now as a couple—ready to share their journey and inspire the next generation of chefs. The highlight? A captivating culinary demonstration by Angus left everyone buzzing with excitement.
A Masterclass in Flavour and Technique
Angus, a respected chef at The Caddy Mann near Jedburgh, wowed the audience with a signature dish from the Caddy Man: pigeon paired with pearl barley risotto. This creation beautifully blends traditional Scottish ingredients with modern techniques, showcasing comfort and refinement and using only local fine Scottish game donated by Burnside Farm Foods for the occasion.
During the session, Angus guided students through every step, from preparing the pigeon to achieving perfectly crispy skin and juicy meat. He shared practical tips, like lightly scoring the skin to prevent shrinkage while emphasising the importance of balance in flavour and texture.
The star accompaniment, pearl barley risotto, added creaminess and depth to the dish. Angus demonstrated how gradual stock incorporation and constant stirring unlock the grains’ starches, creating a velvety base. Seasonal vegetables and locally sourced herbs elevated the dish further, highlighting the value of fresh, sustainable produce.
Throughout the demo, Angus encouraged questions, addressing topics ranging from knife skills to adapting recipes for diverse diets. Drawing on his experience at prestigious venues like Gleneagles, he offered invaluable insights into menu planning and industry trends.
