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International Lunch (July)

We were treated to a traditional homemade meal by our Seychelles Students this month.

The warm spices and rich flavours of Seychellois cuisine are gathered from the broad ethnic diversity of the country’s culture.

Influences from France, Africa, India and Asia combine to create an intense, vibrant flavour unique to the Seychelles.

With its history as a producer of spices for the British Empire in its colonial past it is not surprising that fresh, fragrant spices such as chilli, ginger, garlic and cinnamon are at the heart of Seychelles cuisine and were smelled wafting around 43 Air School.

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Here students decorate the restaurant, prepare, cook and serve the meals to their fellow students.
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