To Bootle seafarers past, present and future Hugh Baird brings hope with new Port Academy

Yesterday was National Seafarers day and therefore appropriate that the new Port Academy should get its official opening. It is part of the Hugh Baird College with which I am increasingly impressed.
The maritime sector is part of the DNA of Bootle and with the creation of the new Port Academy the hope is that people can received high quality training that will fit them for the jobs that will be created by the expansion of the Port. The opportunities with be available from the age of 14 to adulthood.

One of the key events in Bootle's maritime history-and indeed in the nations history - is the Battle of the Atlantic. One of the heroes of that Battle was Bootle man Capt Johnny Walker. In many ways Bootle Tow Hall is a museum dedicated to his exploits . It was therefore appropriate that his grandson should be at the opening ceremony. Amongst many other dignitaries invited was the Earl of Derby who is pictured below in naval uniform with Johnny Walker's grandson. 
Royal Naval engineers and members of the logistics corp had delivered an anchor to grace the outside of the new Port Academy building and I understand that they have also brought with them a torpedo which will doubtless be install elsewhere in the building. The anchor was blessed and sprinkled with holy water by the Rev Dr Crispin Pailing, Rector of Liverpool Parish Church which is often referred to as the Seafarers church.

Sea cadets drumming at the Port Academy opening

The College has done well to establish a wide range of courses from entry level upwards thanks to partnerships with training organisations and JMU. You don't have to swallow all the optimistic hype about the Northern Powerhouse to recognise that this is an important project and one that has practical applications especially in preparing local people for job opportunities in the expanding port operation. Liverpool now has a deep sea port that can take 90+%of the worlds shipping that is a dramatic improvement.

It was also good to meet people from the mental health charity Imagine Independence who were checking out training and job opportunities for people recovering from mental ill health.

 I did take photo of the Sefton Sea Cadets from Litherland and Southport but regrettably it has not turned out.

The blessing of the anchor

The Earl of Derby and Captain Johnny Walker's grandson

bust of Captain Johnny Walker

The value of European partnership expressed in food served in Bootle

I wasn't sure what to expect when I was invited as Mayor to the L20 Hotel School which is part of Bootle's Hugh Baird College. Having been once I wouldn't hesitate to go again and I am telling everyone I meet how excellent L20 is and that they should visit.

The occasion was an evening celebrating Italian food as part of a European partnership between four colleges. The initiative came from the Italian partners Pietro d'Abano from Abano Terme who had recruited L20 from the UK, Raa School from Norway and Justus von LiebigSchule from Mannheim. Their plan was to showcase the food and wine from their district of Italy which is near Venice.

It was really positive to see a region keen to celebrate their cuisine with European partners without all the misplaced anxieties some British people have about loosing their identity. They saw their food as part of a diverse European culture that would be enhanced by making connections beyond their region with others in Europe. Their students journeyed to all their partners to prepared the meal working alongside their hosts. The same menu was served simultaneously in all four venues and we were linked by Sype.

some of the Italian students and lecturers with L20 students

Before each course the students explained what they had prepared and told us about the local wines they had selected to go along with that course.

And so to the meal. This is not going to be a restaurant review, just take it from me it was first rate. I certainly came across flavours and ingredients I had not experienced before. After the appertizers we moved to a starter. To UK palates this was the dish with ingredients that are seldom eaten or prepared here in this fashion . The appearance of the dish was very striking even dramatic-the black of the cuttlefish ink contrasting with the white of the creamed dried cod and the yellow of the polenta.

I confess that I have not come eaten cuttlefish before although I do recall watching a TV food programme when a cuttlefish stew was prepared. It was certainly different and I liked it. In truth the dried creamed cod was even more of a departure from British taste

We then had a very fine risotto with peas and local (ie Venice) sweet cured ham and then it was on to the main course.This apparently was a very typical Venetian dish- rabbit with wild herbs accompanied by white asparagus .

It was good to see the Italian and UK staff and students working so enthusiastically together and freely admitting that they were learning from each other.

L20 students explaining what they had learnt from the partnership

Most of the other diners were regulars at L20, people who turn up for the special chef nights and come along for the evening and lunchtime meals that are served every week. I spoke to many of them and they were clearly very knowledgeable about there food and every bit as impressed with this European night as I was.

I have pointed out to my daughters that L20 are doing a special Farther's Day lunch.......