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 two 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 where people can admire it, and make a donation to children’s charity Cash for Kids
