Student case studies

Student Stories content Marie Curie

Student Stories

Professional cookery and hospitality students supported some of Scotland’s most highly acclaimed chefs as part of A Feast & A Fling in aid of Marie Curie.  Students worked with Marcello Tully, head chef and director at Kinloch Lodge, Skye; Steven Devlin, owner of Rocpool Restaurant, Inverness; Michael Smith, Chef Patron of Loch Bay Restaurant, Isle of Skye; and Helen Vass, acclaimed pastry chef and winner of BBC’s Bake Off Crème de la Crème, to prepare or serve the fine dining food.

The event took place in the Inverness College UHI Atrium and raised more than £22,000 for Marie Curie.

Chloe MacRae, fourth year BA (Hons) Event Management student content Chloe Macrae

Chloe MacRae, fourth year BA (Hons) Event Management student

“I wanted to do a management course and having events added seemed like fun. The staff are friendly and I’ve learned so much about what it takes to run a large event. I’ d say to anyone considering study to have an open mind – you’ll learn so much.”