Level 3 Family Luncheon
Our family luncheon was prepared by Level 3 chefs at the conclusion of Semester 1 and served by Level 4 Hospitality students.
Here is the menu -
Entreé - Mosaic of salmon, cured with gin, & beetroot, cucumber, green herb salad
Main - Pork, prepared two ways, fennel, orange & olives, potato & courgette rosti
Dessert - Pear and pistachio frangipane tart, vanilla ice cream
Foundation, Level 3 Student Chefs.
Our Chef Tutor Finn Gybel explains the menu to our guests.
Entreé - Mosaic of salmon, cured with gin, & beetroot, cucumber, green herb salad.
Main - Pork, prepared two ways, fennel, orange & olives, potato & courgette rosti.
Pear and pistachio frangipane tart in the making.
Dessert - Pear and pistachio frangipane tart, vanilla ice cream.
Level 4 Hospitality Students Group ready for service. The menu was paired with a selection of French wines - good for practising opening wine under cork.
