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The Corporation

Posted: 08/05/12

Fine food and fundraising

A five-course fine dining menu is being served to diners at West Nottinghamshire College’s Number 19 Brasserie by graduating chefs this week.

Starter dishes such as Viennese confit chicken, pan fried mackerel and wild mushroom and spinach ravioli are being cooked by students Leigh Richards and Jelease Peters who are graduating from the VRQ Diploma Level 3 in Professional Cookery on Friday (11 May).

Main courses include roast Pollock and best end of lamb while desserts include a chocolate fondant and an assiette of rhubarb.

The students have also chosen to support The Prostate Cancer Charity and will be running a prize raffle for diners.

Leigh and Jelease, both 19, will be supported by fellow student Sophie Booth, 18, who will be managing the front of house activities in the restaurant and serving a range of blue themed alcoholic and non-alcoholic cocktails. 

Sophie, from Warsop, is graduating from the NVQ Level 2 in Hospitality and Catering (Food and Beverage Service) and currently works at Thoresby Hall Hotel’s ‘Blue Room’.  After her college studies she hopes to get further training and experience at the hotel and work in more senior front of house roles.

Rainworth-based Leigh currently works at the Little John pub in Ravenshead and would like to take his cookery skills to Cornwall in the future with a view to working abroad eventually.

Jelease, from Shirebrook, said: “I really enjoy cooking chicken dishes and I hope our diners will enjoy our range of food including the pot roasted chicken.

“I’ve enjoyed my time at the college and my dream is to eventually run my own catering business in the local area with my mum and sister which will cater for families with children.”