Pupils were encouraged to cook up a storm on Monday by the college's head chef Michael Little, with members of staff the willing guinea pigs.

And according to the food buff - who is also head chef at the Jenny Lind pub in the Old Town - the meal was as tasty as a cheetah is quick.

He said: "This event allowed our students to combine new foods, ingredients and flavours, with more familiar western European cooking techniques.

"Cooking is a cultural phenomenon like music, fashion and art. This makes it a great medium for learning about other cultures."

Mr Little was himself a student at the college in 1997 and has since worked in Michelin-starred restaurants. His main interest is in the 'anthropology of cooking' and has long-term goals of working with charities on projects to feed under-resourced countries.

Students taking part in the event were from the college's new Higher Diploma in Hospitality, a highly vocational course, which replicates the reality of working in a real kitchen and events like this are a vital part of the training. "Students experience the pressure of working in a real kitchen, the urgency, the speed and the attention to detail," said Michael.

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