Loved spending time with the pupils. After a short power-point presentation about my MasterChef journey, I worked with them to finish the components and plate up a mackerel dish which consisted of Mackerel fillets cooked sous vide, peas, pea puree, potato mash, baked potato cubes, baked beetroot and micro herbs which I picked that morning from Simon Rogan’s farm with the help of the new Manager, Paul.