Further Education 2010-11
The Restaurant
Introduction
Winter
SpringSummer
Spring
The Restaurant re-opens on Tuesday 12th January with a celebration of great British meat and fish dishes, which will run each lunchtime until Wednesday 20th January.
On Wednesday 13th the evening is set aside to give diners the opportunity to savour some Great British favourites in the form of a tasting menu, whilst on the 20th January there will be another opportunity to watch a demonstration and enjoy dinner with team members Richard and Yannick.
Monday 1st February sees the next in the series of invitation only Chef’s Circle Culinary Masterclasses in which Simon Hansen, of the Lakes Hotel School and Rod Bowker, representing the Welsh Culinary Team, will be offering a themed demonstration. Luncheon during this week will be devoted to salmon and Champagne, with a dinner on Wednesday 3rd February attended by a guest speaker with strong links to the Champagne trade.
Tuesday 9th February is the start of our traditional pre-Valentine’s luncheons, using ingredients and local produce considered by many to have aphrodisiac qualities. Lakeland Vintners will be holding a wine masterclass on 9th February. Although invitation only, if you wish to attend please contact Graeme Hedley or Dean Boydell who will add you to the mailing list.
On Wednesday 24th February the Villeroy & Boch 1748 Club hold their very first Lunch in Cumbria. This prestigious networking club will bring fifty of the region’s top chefs to the College Restaurant.
On the 24th February our new Cumbrian à la carte menu will be introduced as our students become more advanced. The menus will consist of an amuse bouche, six starters; six meat, fish and vegetarian dishes; a pre-dessert and five handmade desserts of chocolate, pastry and fresh seasonal fruits; and a selection of local cheeses with hand-made biscuits and chutneys.
The first two weeks in March features luncheons that include the classical Gueridon Service. Food service staff will prepare parts of your meal on the Gueridon alongside your table in the restaurant, whilst giving you exciting information about the food that they are preparing and answering questions you may have about the ingredients.
On Tuesday 16th and Wednesday 17th March luncheons will be all about fish, with a selection of sea, river and shellfish, all cooked to maximise flavour with some dishes finished at your table.
On the approach to Easter, the theme will be a concept that brings together the fresh ingredients of the Mediterranean without meat or fish. The name for this concept is vegiterranean food.
January
Tuesday 12th
Great British menu of fish dishes
Wednesday 13th
Great British menu of meat dishes
Dinner: Great British favourites
Thursday 14th
Great British menu of fish dishes
Tuesday 19th
Great British menu of meat dishes
Wednesday 20th
Great British menu of fish dishes
Dinner: six-courses with pre-dinner demonstration of culinary techniques with Richard Axford and Yannick Lequitte
Thursday 21st
Private function for the Lakes Hospitality Association
February
Monday 1st
Chef Circle Masterclass members only
Tuesday 2nd
A taste of salmon and Champagne
Wednesday 3rd
A taste of salmon and Champagne
Dinner: six-course tasting menu
with guest speaker
sponsored by Tony Jackson
of Lakeland Vintners, Ings
Thursday 4th
A taste of salmon and Champagne
Tuesday 9th
Pre-Valentines luncheon
Masterclass with Lakeland Vintners
Invitation only
Wednesday 10th
Pre-Valentines luncheon
Dinner: Six courses of aphrodisiac food
Thursday 11th
Pre-Valentines luncheon
Tuesday 23rd
Organic Food Luncheon
Wednesday 24th
Villeroy & Boch 1748 Club luncheon Invitation only
Dinner: Cumbrian à la carte menu starts
with a choice of 18 dishes
Thursday 25th
Organic Food Luncheon
March
Monday 1st - Thursday 11th
Flaming Gueridon fortnight
Wednesday 3rd
Dinner: Cumbrian à la carte menu
Wednesday 10th
Dinner: Guest chef
Tuesday 16th
All about Fish luncheon
Wednesday 17th
All about Fish luncheon
Dinner: Private function
for Queen Elizabeth School
Thursday 18th
Chairman’s Dinner
Invitation only
Tuesday 23rd
The Med goes veggie
with a vegiterranean luncheon
Wednesday 24th
The Med goes veggie
with a vegiterranean luncheon
Dinner: Cumbrian à la carte menu
Thursday 25th
The Med goes veggie
with a vegiterranean luncheon
To book your place on any of the Spring events or for more information call 01539 814700
- Luncheon: twelve pounds
- Dinner: twenty three pounds
- Guest chef dinner: twenty five pounds
- à la carte dinner individually priced dishes starting at £3.50
Drinks packages available from eight pounds - Discount for Diners Club Members
- Irrespective of printed menu, vegetarian options are available during each service