Gala dinner prep
Primed with their top tips students then prepared a three-course menu for 50 people attending a gala dinner at the college that night. The menu was as follows:
Starter: Roast Fillet of Norwegian Cod ‘Skrei’ with Celeriac Puree, Lardo Iberico and Butter Verjus Sauce (paired with Oldenburg Estates Chenin Blanc 2013, Stellenbosch, South Africa)
Main Course: Pasture Fed Beef Fillet in an Oxtail Jus with Savoy Cabbage, Pancetta, Heritage Beetroots and Cultivated Mushrooms (paired with Gauchezco Vineyards, Plata Reserve Malbec / Cabernet Franc 2011,Mendoza, Argentina)
Dessert: Rose and Almond Pudding with Poached Rhubarb (paired with Marabino Vineyards, Moscato della Torre 2013, Sicily, Italy)
Guests were also served coffee and petits fours.