Centenary dish

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

Some 30 students from the university's gastronomy unit helped Frederick's staff at the 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 the future Q a privilege of opportunity."