DCSIMG

War-time cookery inspired college menu

The new West Notts College building officially opens to the public, offering new facilities to the public.  Pictured is the Refine restaurant kitchen.

The new West Notts College building officially opens to the public, offering new facilities to the public. Pictured is the Refine restaurant kitchen.

 

A six-course dining experience with influences from war-time cooking, is coming to Mansfield’s Refined restaurant courtesy of graduating students at West Nottinghamshire College.

Ian Heslop, a student on the NVQ Level 3 professional cookery apprenticeship, will be preparing dishes such as pan-fried duck breast, wild mushroom ravioli, spiced butternut squash and lemon tart and caramelised banana for dessert, on Friday 6th June.

Ham, eggs and peas and Bully Beef are dishes on the menu which give a nod to the 70th anniversary of D Day. These two dishes represent food which was available during the Second World War.

Ian (30), from Meden Vale, has also secured a bursary to study a diploma at the School of Artisan Food, near Welbeck, where he will specialist in bakery and patisserie after completing his qualification at West Nottinghamshire College.

Ian, who also works as a chef at Woodborough Hall, near Nottingham, will be supported on the evening by graduating Level 3 Supervision and Leadership student Steven Chatterjee, 19, from Warsop.

Steven, who has also trained as a chef, works in the college’s Refined fine dining restaurant on the ‘Earn As You Learn’ scheme and is keen to open his own restaurant or pub in the future. On the graduation night he will be managing the front of house duties.

Steven said: “I’ve enjoyed my time at the college and it’s been a privilege to receive training from staff who know all about the world of catering and supervision. Our tutor Mark has expertly shared his wealth of experience of the fine dining industry to prepare us for careers of our own.”

To book a table at this and other fine dining events, call Refined on 01623 413629.

 

Comments

 
 

Back to the top of the page