Sacre bleu...French students learn to make Scotch eggs

French catering students learned how to cook British dishes during a visit to City College Brighton and Hove.
The learners from Amiens, in France, travelled to Brighton through the Interreg New Technologies for Apprenticeship (NTA) scheme that aims to develop the life skills of French and British students.
They were taught how to cook British dishes, including braised ox cheek and quail Scotch eggs with plum chutney, with help from Brighton and Hove students.
Emma Hotson, the college’s projects and partnership manager, said: “The French students were quite nervous at first about learning to cook dishes they would never have to make back home — but they really threw themselves into it and did a great job. The English and French students sat down together with staff at the end and ate the food. Everyone said how nice it tasted.”

Cap: English and French students in City College Brighton and Hove’s training kitchen holding the British, French and European Union flags