Top chef Albert Roux and city students raise £500 for HIT Scotland

Roux mentored a group of higher professional cookery and hospitality students to create a "rustic French lunch experience" last Friday. The students worked with Albert Roux and consultant chef Glen Watson to produce a menu of organic cured salmon, braised ox cheek and Albert's signature dessert – caramelised tart with fruit coulis. The fundraising event, which took place at Scholars, was attended by top chefs, hoteliers and restaurateurs in the industry. Gordon McIntyre, head of hospitality at City of Glasgow College, said: "The event was a great success – great food, great company and over £500 raised for HIT Scotland. "It was a great honour to have such an icon of the hospitality industry with us, not only for lunch, but also for our students who had the opportunity of working alongside a true legend of our industry." Willie McCurrach, head of food at City of Glasgow College, added: "Albert Roux has given our young people a once-in-a-lifetime opportunity – his presence, support and coaching is something our students will treasure forever, as will the guests who enjoyed such fabulous food and service." Commenting on his masterclass, Roux said: "It was gratifying to see the enthusiasm of the students. They are determined and I have high hopes for them – they are the chefs of the future."