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TS Springs Sea Cadets cook a feast worthy of a king
Dishes on the menu included maritime devilled eggs, merlucciidae with pommes frites and peppermint crisp tart.
The TS Springs Sea Cadets showcased their skills in the kitchen by cooking a stomach-bursting 12 courses on Saturday evening.
This was part of their Annual Formal Guest Evening.
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Dishes on the menu included maritime devilled eggs, merlucciidae with pommes frites and peppermint crisp tart.
The team of cadets who cooked were all under the age of 14, and guests were bursting at the seams by the end of the evening.
“The cadets are taught valuable skills and one of them is cooking.
“This is their chance to show off in the catering department,” says Ensign Michael Taylor.
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The dinner was part of the cadets’ fund-raising efforts for the year.
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