Level 3 students Michael Manning, Liam Smith and Rachael Dubourg will be cooking up a classic six-course menu this evening (20 June) assisted by hospitality and supervision students Neve Anstee, Olivia Boswell and Sam Street, who will be welcoming diners with a selection of sweet cocktails.
The starter course will give diners a rich choice of foods including Moroccan cous cous with pomegranate and aromatic spiced halloumi, poached salmon with cucumber, avocado and fennel and a chicken liver parfait served with sour dough.
The main course will offer a herb crusted cod loin with Jersey royal potatoes, samphire and cauliflower complemented with a light mustard and cornichon sauce. Other meat courses include braised beef with pommes pureé, green beans and beetroot jus or chicken Ballotine with mushroom, bacon and spinach, drizzled with spring onion and thyme jus.
A vegetarian option gives diners the chance to try wild garlic and asparagus and wild mushroom risotto.
Leading on the desserts is Rachael Dubourg, who would like to become a pastry chef. She’s currently enjoying her time in the kitchens at The White Horse, on Woolley Moor. She has been working hard on the pre-dessert of lemon meringue, coffee and walnut cake with cinnamon ice cream with vanilla frosting and caramel sauce as well as a fruity option of trio of strawberries with strawberry yoghurt, basil and lime ice cream.
With Rachael, 19, in the kitchens is Michael and Liam, both 18, both of whom are looking forward to fulfilling careers in the industry. Michael works part-time at the Fox and Hounds pub in Blidworth and has aspirations of working in the Royal Navy. Liam is presently working at McDonalds in Sutton-in-Ashfield but will soon be taking up a position in the kitchens at The Black Bull in Blidworth.
Supporting the chefs on the night will be fellow front of house supervision learners Neve Anstee, 17, Olivia Boswell, 19, and Sam Street, 19.
Neve said: “Studying with this group has been like a big family really. We are in all the same lessons together and we’ve watched each other grow in confidence and skills. We’ve worked very hard and very well together, with some long days and nights, showing us just what dedication it takes in this industry.”
Neve is looking to apply for positions at the Crowne Plaza Hotel in Nottingham and has ambitions of working on cruise ships, while Olivia is looking forward to her new role at a cocktail bar in Derby called Bunk. Sam is looking for positions as a bar manager. They will be shaking up a sweet-theme in cocktails on their graduation night. Cocktails will include a fruit salad, Parma violet style drink, a drumstick cocktail and a rhubarb and custard drink using real custard powder for a sweet kick.
Sam added: “It’s been a great few years at college. The chefs can’t function without the front of house support and equally, we wouldn’t be here if it wasn’t for the chefs. It’s been a good place to work and learn.”