Hospitality Luncheon

At a luncheon to celebrate the hard work of our Hospitality Level 4 students, led by tutor Franck Laruelle, we tempted their families with an appetising menu prepared by our Level 4 cooks under the guidance of Chef Finn Gybel.

Entree

Fennel and cucumber gravelax (salmon) with chervil cream
Champalou Vouvray 2020
Domaine des Malandes Chablis 2022

Main

Rolled lamb shoulder fondant potato and red wine jus
Château Carbonneau Sainte Foy Cotes De Bordeaux 2020
Domaine Lafond Cotes Du Rhone 2022

Dessert - Fudge pear with pear sorbet Sablé with lemon zest.