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Patrick's day for putting Irish recipe on the menu

17 March 2008

Irish chef Patrick Carey, a Lecturer in Food Preparation and Cooking at City College Brighton and Hove, has been honouring his namesake patron saint by teaching his students some of the finer points of Irish cuisine in time for Saint Patrick's Day on Monday, March 17th. Patrick, originally from Dublin, guided the students through his mouth-watering recipe for braised belly of pork with Colcannon potatoes and cider which is also featured in a newly-released cookery text book he has co-authored, 'Professional Chef', devised for Level 3 students.

Patrick says:

Patrick Carey (centre) with students Teja Dabla (left) and Val Gayes (right)

Patrick Carey (centre) with students Teja Dabla (left) and Val Gayes (right)

'What makes traditional Irish food special is that it's fresh, simple and hearty and this recipe is all about highlighting those qualities.'

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About City College Brighton and Hove: Founded over 100 years ago, City College Brighton and Hove has become an international centre of excellence. Every year over 2,000 full-time and 10,000 part time students as well as many international and European students choose City College as their education provider. The College provides training to over 2,000 businesses and has a 'City Business Skills' department which focuses on employers' needs. Offering over 700 courses from basic level to pre-University level, City College is working with its partners to develop the workforce of the future.