Gastronomic Luncheon Prepared by Level 4 Chefs

As we wind up the programme for the Level 4 cookery students, before their workplacement, one highlight is the preparation of a gastronomic luncheon for the incoming Level 3 and 4 students.

The Level 4 students worked in small groups to prepare the different dishes and designed their own components and garnishes.

Chicken Ballotine - waiting for sauce

Pan-seared Salmon

Financier on Smoked Biscuit

As each dish is brought to the table, one of Level 4 students describes the dish and explains a little about how it has been prepared.

Entrée

Pan-seared Salmon, parsnip purée and pickled red onion on crouton, baked fennel, fennel wafer, Chef Finn’s brown butter sauce.

Baked Fennel

Baked Fennel Wafers

Pickled Red Onions

Chef Finn Plating up Entree

Butternut for Entree

Main

Chicken ballotine, confit of chicken drumstic, with butternut chutney & grilled butternut wedge, Brussel sprouts and kale wafers, warm vinaigrette with rosemary & pumpkin seeds.