Centenary dish

Student Kathleen Kaminski, under 바카라사이트 watchful eye of Frederick's restaurant's head chef Andy Jeffs, sees how second chef Garritt Byrne puts 바카라사이트 finishing touches to starters for a meal celebrating 바카라사이트 University of North London's centenary.

Some 30 students from 바카라사이트 university's gastronomy unit helped Frederick's staff at 바카라사이트 meal, attended by leading businessmen including Dixon's chairman Sir Stanley Kalms. Sir Stanley told guests that industry should invest in education. He said: "Only industry can create wealth and, having done so, has an obligation to reinvest in 바카라사이트 future Q a privilege of opportunity."