A schoolboy will see a dish he created served up in one of the capital’s top restaurants.
James Porteous entered a competition to design a recipe inspired by the Olympic rings to feature on the menu at Channings hotel.
The 15-year-old came up with Podium Finish, a haddock dish with butter potatoes and a pea puree. It will be served for two weeks in the run up to the games in London.
The challenge was to create a dish with five locally sourced ingredients costing no more than £5.
It is hoped the competition taught the children about budgeting and running a business, as well as giving them the chance to cook in a professional kitchen.
The winning dish was chosen by head chef Karen Higgins and Forth One presenter Grant Stott.
