Mediterranean Lunch by our Cookery students
This week our Advanced cookery students designed a three-course menu that includes a fish dish, involving the filleting of a fish, freshly made pasta - ribbon or ravioli, plus dessert - all with a Mediterranean theme.
This is one of our most popular projects as the students must design a three-course menu, cost it in a spreadsheet to meet a specific budget, create a menu card and timeplan to help them execute the tasks. They must serve the menu to a guest who arrives at 12.30. Everything is done on the day. The students also get to sit with their guest to savour and enjoy their creations.
Along with our cookery students, the Food & Beverage, Level 4 students showcased excellent wine and food service to the guests.
Some of the dishes prepared were -
- Pan seared fish with salsa and mesclun salad
- Fettuccine Al Burro with handmade pasta
- Semolina cake soaked in orange blossom syrup, rosewater sorbet, pistachio crumb & candied orange peel
🎄 Merry Christmas from Alex and Linda 🎄
During this festive season, we want to express our gratitude for being a part of our journey. Your support and trust are the best gifts we could receive. May your holidays be filled with joy, warmth, and memorable moments. We look forward to continuing our partnership in the coming year.
Wishing you a joyful Christmas and a prosperous New Year!
Warm regards,
Alex and Linda
Best way to use leftovers?
I'm sure you've got some excess ham at home or cold roast potatoes.
What are some of your favourite ways to use leftover food from Christmas day? Share below.
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