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By Fiona Reid

MASTER BAKERS . . . a team of chefs at Dumfries’ Globe Inn have created a model of the historic howff made of gingerbread. Pastry chef Thilina Young (right) and sous chef Fraser Cameron (left) took up the challenge of creating a scale model which features 38 windows, two doors and a swinging sign. It total it took 12 kilogrammes of gingerbread dough and 2 kilogrammes of fondant icing to make. It was a true labour love for the chefs with their creation now sitting proudly on the on the restaurant’s bar.

Dumfries and West, Front, News

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