Reunion members and guests were hosted by member Marc Whitley to enjoy a taste of the ‘Best of British’ – a menu devised and cooked by 3rd year chef students and served by 2nd year students from the college.
The reception was held in the Lindley Room where a selection of flavourful canapes were served with a Hunters Miru Miru, New Zealand Sparkling Rose.
Once seated in the beautiful Escoffier Restaurant the starter, Wood Pigeon with a Seasonal Berry Chutney, Dressed Leaves and Cobnut Dressing, was presented by student Joe Hefford who created the dish, this was served with a perfectly matched Sancerre, Domaine des Chasseignes, Aurore Dezat, 2021
Next on the menu was ‘Fish n’ Chips’ – a luxurious and perfectly cooked Steamed Hake with Wild Garlic Veloute, Crispy Potatoes, served with a Hugel Classic, Pinot Gris, 2022
The main course was a beautiful rich and intense Venison Wellington, Spring Vegetables with Chapel Down Red Wine Jus and complementing the flavours was a stunning Amarone della Valpolicella, Satori di Verona, 2019
Student Jamie Bilington then presented his dessert, a Lemon and Elderflower Deconstructed Trifle with Seasonal Berries – an excellent choice after the main course with clean and fresh flavours, sweetness provided by the Chateau Delmond, Sauternes, 2018
The President then asked the chefs and service team to come into the restaurant to thank them all for a fantastic evening – all members and guests raised a glass and applauded all involved.
Gastronome, Mark Emmerson
April 2024
