CATERING students at Coleg Ceredigion in Cardigan served up an outstanding banquet to invited guests to highlight the quality of seafood available from the area.

All the fish served had been caught in Cardigan Bay by St Dogmaels fisherman Len Walters, while his wife Mandy was at the banquet to prepare the lobsters.

In a mouth-watering menu, diners were served Cardigan Bay mackerel pate with pickled cucumber and toasted ciabatta; crab bisque with wholemeal and spelt bread; baked cod with Cardigan Bay prawns, seafood bon-bon, warm pea and asparagus salad with white wine sauce and Cardigan Bay lobster with fondant potato and chantenay carrots.

To round off the lavish banquet, there was a selection of Welsh cheeses from nearby award-winning Caws Cenarth, featuring Perl Las, Perl Wen and Golden Cenarth.

To complete the local feel, wines were served from the Llaethlliw Vineyard, near Aberaeron, and sparkling light mead from Shire Meadery, Aberystwyth.

The hard-working students prepared the meal under the supervision of Huw Morgan, catering lecturer at Coleg Ceredigion. Huw was recently the ‘expert’ judge on the popular S4C programme ‘Pwy di Bois y Gegin.’

Preparing the meal gave the students valuable experience as well as showcasing the best in local produce and was sponsored by Welsh Government, with support from Ceredigion County Council.