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The Corporation

Posted: 17/05/13

Graduating chefs serve up five-course feast

Students Aimee Roberts and Ricky Jones are cooking up the perfect finale to their college catering course.

The pair, both 20, will lay on a five-course treat for family, friends and customers at their ‘chef graduation’ evening on Friday 24 May to mark the end of their Level 3 Advanced Professional Cookery Diploma studies at West Nottinghamshire College.

Their menu includes starters of slow-cooked pork belly with braised pig’s cheek and pan-fried scallop with a confit chicken wing.  This will be followed by spring pea veloute and a fish course of self-smoked haddock and pearl barley risotto.

Main courses include pan-fried duck breast with fondant potato and spring cabbage, and braised blade of beef with smoked garlic pomme puree and caramelised shallots.

Custard tart with slow-poached rhubarb and ice cream and chocolate fondant with raspberries are amongst the desserts on offer.

After leaving college, Aimee plans to continue working as a chef at 281 Restaurant and Rooms and at The Redgate Inn, both in Mansfield, which she has combined with her studies, before pursuing her eventual ambition of working abroad.

Aimee, from Mansfield, said: “I’m considering specialising in pastry, either in a patisserie or a restaurant. I love the art of pastry-making and the presentation that’s involved.

“I’ll continue to work locally for a while but my dream is to live and work in Australia.”

Ricky, from Rainworth, works as a commis chef at Mansfield’s The Rufford pub and is keen to make a name for himself locally.

He said: “I enjoy all types of cookery and consider myself to be an all-round chef. I’ve learnt so much on my course including different techniques, skills and cookery methods and am keen to put all this into practice.

“I’m determined to progress in the food industry and reach as high a standard as possible.”

It is only the second chef graduation evening to be held in the college’s new fine-dining restaurant, Refined, with previous ones having taken place at its former Number 19 Brasserie.

"It will really add to the occasion because the new restaurant is so contemporary and of such a high standard,” said Aimee.