The Hour

Scone palace was the setting of a dinner fit for a king, but cooked by kids last night in a celebration for local farming in Perthshire.

The five thirty show and Stephen Jardine was there to follow the event which had 60 guests all eating a three course meal made by kids from Perth High School using only local ingredients.

Also on hand to turn up the heat was Scotland's most feared and respected food critic from the Sunday Herald, Joanna Blythman.

" I think it's wonderful that a state school in Scotland is taking food to this level. And I'm quite excited to see what they do," she said to the five thirty show.

Andrew Fairlie, Scotland's only 2 Michelin star chef, has been acting as their mentor. He expected the youngsters to work hard and achieve excellence and perfection, but admitted it was still very nerve-wrecking.

"It's reality now, but so far it looks fantastic. I'm nervous for them I have to say. Fingers crossed it's going to be a great night."

The starter of smoked salmon mousse went down a treat, however when it came to the main course a problem occurred. The venison wasn't hot enough and had to go back on the hot-plate.

Fiona Mathan, head chef on the night, shrugged it off and said: "If I start to think about it, I'll get stressed and freak out."

It all went well in the end, with one guest saying: "You have to pinch yourself to realise this has been done by youngsters."

And the proof of how good the pudding - steamed treacle sponge with homemade icecream - was came from the empty plate of  food critic Joanna.

"Marks out of ten, I think it's going to have to be 9.9."

Local farmer Jim Fairlie launched this project to encourage children to be more involved in food. He's done that as well as giving everyone here a night to remember.

"Tonight was made by these young people and for that we owe them more than a thank you, we owe them respect."