CLIMAVORE: On Tidal Zones | EDUCATE
CLIMAVORE: Educate is a series of learning programmes focused on intertidal ecologies around Skye and Raasay. It includes a series of talks and workshops around the island, collaboration with food and drinks producers, an ongoing apprenticeship programme and recipe book project.
Since November 2018, 40 students at Portree High School have trained to become CLIMAVORE Cooks. A series of scallop shucking and seaweed bread-baking workshops led by local chefs, foragers, scallop divers and Cooking Sections, encourages learning about species along the tidal zones of Skye, and food practices that can support them. Each year graduates of the course are awarded a CLIMAVORE Apprenticeship in restaurants and food establishments across Skye and Raasay. Working in close collaboration with the chefs, brewers and kitchen teams, the CLIMAVORE Apprentices develop, prepare and serve CLIMAVORE dishes. Participating restaurants remove farmed salmon from their menu to promote alternative ingredients that can develop regenerative aqua-cultures.
Now in its second year, the CLIMAVORE Apprenticeship programme relaunched in September 2019 with a workshop at Portree High School led by local scallop diver Ben Oakes.
In October 2019, Calum Munro from Scorrybreac Restaurant, Skye showed students how to prepare and serve raw oysters with citrus dressing and baked oysters with parsley and garlic – accompanied with fresh foraged local seaweed.
In December 2019, Mania Pietzak from Skye Bakehouse made lemon and dulse madeleines, and dairy-free chocolate and shony mousse with the students. Chef Michael Smith from Loch Bay Restaurant prepared a classic moules mariniere with local Skye rope-grown mussels.
In January 2020, guest chefs from Tate Eats led the students in a workshop to prepare a hand-dived scallops and seaweed risotto.
Our CLIMAVORE Apprenticeship programme continues in Summer 2020 with adaptations in response to Covid-19. Meeting every week over video chat to discuss sustainable aquaculture, CLIMAVORE ingredients, foraging and test recipes, the apprenticeships continue as a paid opportunity for young people and a series of 1-to-1 sessions.
Using learning from previous workshops in Portree High School’s Hospitality and Practical Cookery course and their own local knowledge, the apprentices have been developing recipes to be published in a new CLIMAVORE Recipe Book this Summer.
Other CLIMAVORE: EDUCATE Events:
Local artist Philippa Thomas led a 6-week creative project with students from Portree Primary for the YOUR SHORE project in March 2019.
In September 2019, we worked with Raasay House on a youth summer camp programmes to deliver educational activities around regenerative aqua-cultures.
Click here for events and research relating to the CLIMAVORE Oyster Table.