Posted: 28/05/15
A seven-course sensation for students’ graduation
Two newly-qualified chefs and a hospitality student will be tempting the palates of diners at West Nottinghamshire College’s Refined fine dining restaurant next week.
(lr) Elizabeth Browne, Holly Eddishaw and Nathaniel Weaver all set for their culinary extravaganza
Graduating Level 3 Professional Cookery students Nathaniel Weaver, (19) and Holly Eddishaw, (17), will be taking to the industry-standard kitchens in the college’s restaurant to cook up dishes including braised beef tortellini, roasted red pepper, goat’s cheese and basil tart and a smoked chicken Caesar salad.
Their main dishes include a lamb tagine, pan fried duck breast and a sea bream fillet, followed by a selection of tempting desserts including chocolate and hazelnut tart, banana and rum baked Alaska and a coconut dish which boasts Malibu ice cream, flapjack, panna cotta, kheer and tuile.
Fellow Level 3 Hospitality Supervision and Leadership student Elizabeth Browne, (19) will be managing front of house on the evening of 5 June, catering for up to 60 diners, serving up refreshing cocktails and advising customers on their wine selection through the ‘wine by flight’ drinks menu.
Holly, who lives in Southwell, works at a bakery in Blidworth and sees herself opening her own café one day, making home-made desserts which are her speciality.
Meanwhile, Elizabeth, from Mansfield Woodhouse, works at the Hostess Restaurant on Sookholme Road, Mansfield. Inspired by top chef Michel Roux she aspires to owning her own restaurant in the future.
Nathaniel, from Meden Vale, currently works as a second chef at Red Brick House near Edwinstowe. His dream job would be to eventually own his own restaurant after working his way through management levels.
Nathaniel said: “My favourite food to cook is pastry and people tell me I cook a good tarte tatin, so eventually I’d like to specialise in pastry-making.”
