Roux Scholarship 2024: Entries Open as Roux Family Celebrate the 40th Anniversary of the Competition
The Roux Family is delighted to reveal the details of The Roux Scholarship 2024, which sees some exciting developments set to mark the 40th anniversary of the competition. Entries open today with UK-resident chefs, aged 22-29, invited to create their own recipe using a delicious range of ingredients.
Emily Roux joins the judging panel and Board of Directors
Chef Emily Roux is chef-patron of Caractère Restaurant in Notting Hill and trained for several years in some of France’s best restaurants before returning to the UK in 2016 and opening Caractère in 2018. She brings her knowledge and talent for cooking French and Italian cuisines to the judging panel, as well as her personal expertise and perspective to the Board of Directors. She said: “I am super excited to be joining the panel of judges. Being alongside some incredible chefs and previous winners is a real honour. The Roux Scholarship is a real trampoline for any young chef’s career.”
National final to take place at the Alain Roux Culinary School at The Waterside Inn
The new Culinary School is set in Michel Roux OBE’s former home at The Waterside Inn and was created as a unique centre of culinary education and training for the restaurant’s own kitchen and front of house staff, as well as guests. The six national finalists will use state-of-the-art equipment on its six kitchen stations and will serve their dish to the judges in the adjoining Michel Roux library, which holds Alain’s late father’s extraordinary collection of books. Its interiors were designed by Laura Roux.
Alain Roux said: “The 2024 final will feel like a homecoming! We are literally bringing The Roux Scholarship home… to my father’s home and I could not be happier. There can be no better tribute, as we look to celebrate 40 years since the founding of The Scholarship by my father and uncle. The legacy of which he was most proud is The Roux Scholarship. Next year, in his own kitchen, we will choose our new Scholar to join the family.”
Michel Roux Jr said: “In life, there are ‘pinch me’ moments and to be able to hold the 40th anniversary Roux Scholarship final in what was my uncle’s house is definitely one of them. Both brothers would be so proud to see the school and that we are holding the final there.”
Recipe challenge 2024
The Roux Scholarship 2024 competition invites chefs to create a recipe for four people using the following ingredients and criteria:
- One short loin of free-range gilt pork from the shoulder end, weighing anywhere between 1.6kg and 1.8kg maximum, untrimmed with four bones in.
- In addition, use two fresh pork kidneys, together plated with crackling and two simple or composed garnishes/accompaniments. One of them must include sweet potatoes and the other can be a garnish/accompaniment of the contestant’s choice. One of these can be served separately, if preferred.
- A sauce must accompany the dish.
Entrants have until midnight on Monday 22nd January 2024 to submit their recipes via the online application system. For additional rules and stipulations, see rouxscholarship.co.uk/how-to-enter/rules/
Chairman Alain Roux said: “The short loin of gilt pork is one of my favourite cuts and, like the kidneys, offers great value and inspiration to create a fantastic dish. The loin is super versatile with the juiciest, most succulent meat and exceptional subtle flavours. The Roux family loves offal and we will be looking for careful preparation and technique to best preserve texture and flavour. There’s so much scope here to use different styles, flavour combinations and techniques, it should prove a fascinating challenge for our would-be scholars.”
Chairman Michel Roux said: “Short loin of pork, especially from the shoulder end, is a tremendous cut; lots of marbling, skin and the kidneys to regale the palate. This recipe challenge has so much potential for creativity and different styles of cuisine.”
What else is new for 2024?
- The Roux Scholarship is delighted to welcome two new sponsors: The Macallan, renowned worldwide for its extraordinary single malt whiskies; Showerings Cider, a family-owned business that has making award-winning cider for 180 years.
- This will be the second year that the winner will choose from two star prizes: the two-month stage at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps.
- As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form.
- For the two years after the pandemic, the age limit was increased to 31. However, the upper age limit for the 2024 competition will be exactly 30 years old. Therefore, if a chef turns 30 on or before 1st February 2024 they qualify for entry.
- The Roux Scholarship continues to be dedicated to encouraging chefs of all genders and ethnicities to enter the competition, with diversity and ethnicity monitoring included in the application form. To read the White Paper produced in 2022 following the Round Table discussion, visit the website at: rouxscholarship.co.uk/diversity-and-the-roux-scholarship/
- The 2024 competition will be the fourth time the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.
- The Honorary President of Judges will be announced in due course.
The Judges
In addition to Emily Roux The judging panel will remain the same for the 2024 competition and is as follows: Alain Roux, Michel Roux Jr, Brian Turner CBE, Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE.
Important dates:
22nd January 2024: Deadline for applications.
7th March 2024: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted.
8th April 2023: National Final at The Waterside Inn Culinary School. Award ceremony venue TBC.
Prizes
In addition to the two options for the star prize, the winner receives up to £12,000, to support their career development as well as a host of fabulous prizes from our sponsors.
Chef of the Week: Matt Powell, Group Executive Chef at Hotel du Vin
How long have you worked at your current restaurant?
I have been with Hotel du Vin and Malmaison for 25 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for food came from my grandfather who was a greengrocer.
What do you enjoy most about being a chef?
Being creative and every day is a different day.
Name three ingredients you couldn’t cook without.
Good quality oil, good quality butter and Maldon sea salt.
Which piece of kitchen equipment couldn’t you live without?
Am I allowed to say my knives I think knives are very personal to a chef and I find it hard to do my job with out my own.
What food trends are you spotting at the moment?
I’m not sure it’s a current trend but I see people using cheaper cuts e.g. rump for Sunday roast instead of rib or sirloin, also for example we use topside instead of fillet of our tartar.
What do you think is a common mistake that lets chefs down?
Attention to detail and taking time to do things the correct way.
What is your favourite time of year for food, and why?
Autumn, I really liked the braised dishes like beef bourguignon and hot desserts apple tarte tatin.
Which of your dishes are you most proud of?
Again our beef bourguignon as we are always trying to make it better by tweaking it here and there but still keeping it authentic.
How do you come up with new dishes?
Working closely with my team bouncing ideas of each other.
Who was your greatest influence?
In cooking it would probably be the old executive chef for Malmaison and Hotel du Vin, Keith Shearer.
Tell us three chefs you admire.
Stephane Reynaud, Henry Harris & Mark Hix.
What is your favourite cookbook?
Ripailles or 365 by Stephane Reynaud.
Who do you think are the chefs to watch over the next few months?
Andrew Clarke.
What’s been your favourite new restaurant opening of the last year?
Bouchon Racine in Farringdon.
Zingy Pearls in the Limelight
The citrus australasica is one of nature’s true sparkles. Known as finger lime and lime caviar the skin of this remarkable fruit from Queensland and New South Wales in Australia’s rainforest region is full of juicy vesicles or pearls. Depending on the variety these can look and taste very different which is what gives the finger lime its allure as a prized chef ingredient.
The fruit has been known and eaten by indigenous Australians for thousands of years before lemon, citrus medica,emerged in the Mediterranean around 300 BC. The pearls of the finger lime are Australia’s superfood because of their nutritional content.
Lime caviar UK sells 100% natural finger lime pearls (vesicles), extracted from quality fresh finger limes which are frozen and packed for dispatch. It is ready and available all-year-round in 4 varieties – Sunrise (red), Pink Pearl (pink), Chartreuse (yellow) and Emerald (green). It is additive-free, gluten-free, allergen-free, vegan and high in folate, potassium and vitamins C and E. The taste, texture and structure of the pearls is amazing.
George Ormond, Head Chef at Murano, said:
“We love the versatility that lime caviar offers us. We regularly use it to accompany fish and find the constant product delivers on everything we need. Knowing we are able to have this ingredient at our fingertips whenever we need it has such great benefits over other sources. It’s an all round great product all chefs need to have.”
Cherish Finden, International Pastry Consultant, said:
“Lime Caviar is indeed a remarkable addition to the world of culinary delights. These unique, edible pearls, when delicately sliced open, reveal a mesmerizing burst of flavour that awakens the taste buds with an intense, wild, and exotic flavor profile. Their distinctive citrusy notes and tiny, jewel-like appearance make them a prized ingredient in haute cuisine, elevating dishes with their unparalleled sensory experience.”
Jai Shaikh, Head Chef at The Ivy (West Street), said:
“Finger lime caviar – What an amazing and vibrant ingredient to add your menu. Beautiful shades of colours, especially the sunrise red pearls. Love the fact that the natural freshness has been preserved and all the flavours are still intact. Highly recommend it.”
Jai’s dish
About Lime Caviar UK
Launched to the market in mid 2018, lime caviar can now be found in an increasing number of top-end restaurants, cocktail bars, hotels, resorts, casinos, convention centres, catering houses and retail outlets around the world. We recommend that it be served frozen. It is spoonable and thaws rapidly. The frozen shelf life is long, so feel free to stock-up – Your guests will not be disappointed!
Galton Blackiston, Chef Patron at Morston Hall, said:
“I really enjoy lime caviar in all guises. I either use it as a garnish on certain fish courses, or incorporate lime caviar into ice creams . Lime caviar comes in several natural shades of colour which really enhances presentation. Also has a wonderful flavour, it’s a must have in our kitchen.”
Saravanan’s canapé – Heritage tomato tartar, cream cheese & lime caviar
Saravanan Palanipandichamy, Executive Sous Chef at Raffles London at The OWO, said:
“It’s a great product to use in the culinary world. It can be used with various dishes like sea food ceviche, shellfish tartar, and also amazing with fresh tomatoes and avocadoes. It has a unique sharpness, and a well balance freshness flavour of citrus lime. It’s also beautiful looking.”
Neslon Barros Sa, Executive Pastry Chef at South Place Hotel, said:
“Lime caviar is an amazing product to use, we use it in both South Place and Angler restaurants on sweet and savory menus. It’s absolutely delicious with scallops , and goes well with our pumpkin pie dessert.”
Franciane Tartari, Head Pastry Chef at Sketch, said:
“It’s an amazing fruit and the Lime Caviar enhances the texture and flavour. I love the range of caviar that gives the possibility to play on the plate with different types of acidity turning the dish in a moment of surprise, an unexpected ingredient that can change and balance everything.”
For more information go to www.lime-caviar.co.uk
Ace Charity Dinner Raises Roof for PM Trust
On the 27th October 2023, The Association of Catering Excellence held a wonderful charity dinner at House of Lords within the iconic Houses of Parliament.
The event started with reception drinks, then guests were led to the Peers’ Dining Room for dinner.
Catherine Farinha attended the event, representing The Chefs’ Forum, she said
‘It was an honour to attend such a prestigious event as a guest of our recruitment and staffing sponsor, OFF TO WORK. I have since spoken to Ruston Toms, Chairman of The PM Trust and have invited him to see first-hand the work we’re doing to support West London College with The Chefs’ Forum Academy. I’m really excited about the opportunities that The PM Trust could give students at our London Colleges, helping them to aim for the sky and finish their education and training, without having to leave due to financial reasons.’
Robert Persson, Managing Director, London & Southeast, OFF TO WORK was delighted to host the table, he said
‘Networking and the meeting of senior hospitality minds is very important and I’m sure there were many great conversations at the table and in the room at this brilliant event. It was a great opportunity for me to show my appreciation to my clients and peers and bring them together with a common goal of supporting the next generation – Huge thanks to the organisers and to all those who attended and made it a wonderful evening.’
House of Lords was a wonderful venue and it was clear that the charity dinner was a sell-out event. All proceeds from the raffle and auction on the night went to The PM Trust and there was a generous donation of £10,000 from The Association of Catering Excellence.
Ruston Toms said
‘On behalf of myself and my fellow trustees, we are enormously grateful to the ACE committee for choosing The PM Trust as their nominated charity. We are a small charity that has been supporting young hospitality workers in Greater London for over 70 years. The main purpose of the Trust is to help make hospitality the career of choice for young people and assist them with furthering their training and development by way of providing bursaries and grants.’
It was a great opportunity for The Chefs’ Forum to meet hospitality professionals across all sectors; From the NHS, to high-end contract and events caterers, as well as senior chefs and F&B managers, all of the wonderful people who make our industry truly amazing – Here’s to a well-connected future!
Photo credit: Demir Ozyurt
Showcasing Hotel du Vin
The Hotel du Vin in Poole hosted The Dorset and Hampshire Chefs Knowledge launch lunch on Monday 30th October to great acclaim. Chefs from the wider Hotel du Vin and Malmaison Group took over the kitchens to produce a lunch to remember. The whole event was a celebration of the talent across the group as well as working with some of the world’s best ingredients such as Australian Rare Honey and Australian Beef & Lamb. The chefs went classical to showcase the ingredients as a glimpse of the menu reveals:
Starter – Rob Carr (Hotel du Vin Brand Support Development Chef)
Chicken liver parfait, brioche toast and raisin chutney
Fish course – Matt Darby (Hotel du Vin Poole Head Chef)
Severn & Wye smoked salmon classic, treacle soda bread and fromage blanc
Main course – Matt Powell (Hotel du Vin Group Executive Chef)
Aussie ribeye, béarnaise sauce & pomme pont-neuf
Dessert – Darren Rockett (Hotel du Vin Poole Sous Chef)
Pot au chocolat, classic chocolate mousse with crème Chantilly
Catherine Farinha, Director of The Chefs’ Forum said: “I love Hotel du Vin and it was such a great pleasure to organise a showcase of their talent. The simplicity of the menu, backed up by the quality of the ingredients and the wine, showed why Hotel du Vin is still a great hotel group. The event was a triumph.”
Clare Rockett, GM at Hotel du Vin, Poole said
“We’ve been proud supporters of The Chefs’ Forum in Dorset for nearly a decade, it is great to be hosting this fantastic lunch showcasing our group. Chefs and brilliant Taste du Vin menu. My husband is the Sous chef here and our son, James is also a chef and attended today as a guest, we’re a hospitality family and today really celebrates this!”
Any chefs or hospitality professionals interested in learning more about career opportunities with Hotel du Vin can check out latest vacancies here: https://www.hotelduvin.com/careers/
Film and photography by Carlos Farinha.
Karri on Honey
Karri is one of three honeys being promoted in the UK by Australian Rare. It comes from the South West Australia Biodiversity Hotspot which is a region home to 12,000 indigenous plants. It is an area of unparalleled purity and natural beauty. It is also home to the Karri tree from which the honey comes.
If you thought that was enough to make it rare then consider that the Karri tree only flowers once every 7-10 years. Now we’re talking really rare. Aside from Karri Australian Rare also feature Jarrah and Dwutta, both indigenous trees and both native to South West Australia. The Jarrah tree takes 120 years to mature. From maturity the tree produces its highest quality nectar, and hence honey. Most of the Jarrah trees that have been the source of this years’ honey batch are over 300 years old.
However, age and rarity are a side issue. What makes Australian Rare honey so remarkable is the purity, traceability and ethical nature of the product. The flavours of the honey have been selected by a team of honey sommeliers and scientists from hundreds of different batches all made by trusted partners from across this unique biodiversity hotspot to represent the best of every season.
These honeys are exceptionally pure and full of the nutrition that only the very best honey possesses and that’s what makes Australian Rare so very special.
We conducted our own taste tests of these three honey types and can confirm that have the requisite delicate flavours to make chefs very excited to work with them. As with salt, olive oil and chocolate there is now a batch of honeys to add to the very best menus and something for wine sommeliers to get excited about.
Chef of the Week: Caley Briddic, Head Chef at The Kings Arms in Otterton, Devon
How long have you worked at your current restaurant?
I have been at the King’s Arms Otterton, a traditional village pub situated in East Devon since mid-August, and Head Chef as of September 2023.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking started at an early age, although, I have only been working as a chef since my late twenties. Based in the West Country, I have worked with and under some incredible talent including Matt Mason, and Charlotte Vincent – whom I really admire as a strong role model for women in the industry. I have studied in Paris, Marrakesh, and Beijing. Additionally, I have trained and worked at Michelin level with The Adam Handling Restaurant Group.
What do you enjoy most about being a chef?
I love being able to tell a story, from farm and fishing vessel to plate.
Name three ingredients you couldn’t cook without.
Butter, garlic and salt.
Which piece of kitchen equipment couldn’t you live without?
My rocher spoon. There’s a bit of a running joke in the kitchen over how precious I am about my spoons. Nobody touches my spoons!
What food trends are you spotting at the moment?
I am noticing that chefs are revisiting traditional dishes and classic cookery techniques. I love to cook classic British dishes, steeped in nostalgia, elevated to new levels.
What do you think is a common mistake that lets chefs down?
Overthinking. Whether it is too many elements on a dish, or a touch of Imposter Syndrome during service, overthinking is most certainly the downfall of many a competent chef.
What is your favourite time of year for food, and why?
I love Autumn-Winter for the game and foraging. The season lends itself to slow braising, hearty root vegetables, spice, flavour and rich, deep sauces.
How do you come up with new dishes?
I tend to think about dishes I used to enjoy in my childhood, combing food memories with seasonal, local produce.
Tell us three chefs you admire.
Anthony Bourdain (will always be one of my biggest inspirations), Marcus Wareing and Anne-Sophie Pic.
What is your favourite cookbook?
It changes, but currently – Why Waste? Great foraging tips and cooking techniques.
Who do you think are the chefs to watch over the next few months?
Keenan Paver – Sous Chef, The Kings Arms Otterton. I may be a little bit biased, but I have an incredible sous-chef in Keenan. His passion and knowledge are second to none. I can’t wait to see what he does over the next few months as our team continues to grow at The Kings.
The Chefs’ Forum Gets a Taste of the Hospital Food of the Future
Team Chefs’ Forum, led by Director Catherine Farinha, spent the day at Lainston House in Hampshire on the 25th October watching day 2 of the NHS Chef 2023. This important competition brings hospital chefs together from across the UK to showcase chef talent and allow different hospital trusts to compete against each other.
Philip Shelley was hosting the event with NHS Chef Ambassador Nick Vadis and Net Zero Programme Manager, Tim Radcliffe. Philip said
“This competition is now in its third year and its great to see how much the finalists, mentors and sponsors are enjoying the day. It is a great opportunity for all of us, with the common purpose of improving hospital food, to get together, celebrating and rewarding the brilliant culinary talent we have within NHS England. The competition hasn’t yet run its course this year, but already we’re seeing the bar being lifted higher and higher for creative menus and innovative culinary concepts, we are really delighted with the dishes being showcased by our chefs.”
The Chefs’ Forum is all about celebrating all chefs throughout all sectors and the NHS is not only a fantastic career option for a chef, but there are also great prospects for career progression, leading to catering department management roles, as well as mentoring and training roles throughout multiple trusts and regions.
“It was great for us to spend the day at the competition,” Catherine Farinha said. “We saw plant-based dishes in the morning and 24/7 meals in the afternoon. We watched as dishes were cooked from scratch as they would be in hospitals. Each one of the dishes we saw is cooked at hospital sites for regeneration later at any time of day for patients, staff and visitors.
“We were thrilled to meet the team from Churchill and hear how colourful bistro-style crockery is being trialled both on the ward and in food retail outlets in hospitals to improve the dining experience.”
The visit to NHS Chef 2023 also gave us a chance to see many of the people we’ve interviewed for our upcoming book in partnership with the NHS Hospital Food Review.
As a sequel to The Chefs’ Knowledge published last year, The NHS Chefs’ Knowledge will be all about hospital chefs, stakeholders from the food review and a celebration of all of the wonderful people and brands who are bringing about positive change in hospital menus, across all food offers, for patients, visitors and staff.
Catherine concluded
“It was such an amazing opportunity to see the mentoring chefs in action, supporting the finalists. Our next visit is to Stepping Hill Hospital in Stockport to see first-hand the whole food journey, from kitchen to ward.”
Any chefs wishing to know more about careers and job opportunities within NHS England should email catherine@redcherry.uk.com
Photo credit: Simon Kearsley, Creative Camera Media.
Chef of the Week: Nelson Barros Sa, Executive Pastry Chef at South Place in London
How long have you worked at your current restaurant?
Since 2018 at South Place/Angler.
Where did your passion for cooking come from and where did you learn your skills?
I started as a kitchen porter at The Grand Hotel in Eastbourne at 17 years old. I was just observing the chefs and was fascinated so decided to give it a go and loved the buzz.
What do you enjoy most about being a chef?
Teaching and passing my knowledge on to the future generation, and learning something new every day.
Name three ingredients you couldn’t cook without.
Sugar, flour and butter.
Which piece of kitchen equipment couldn’t you live without?
Scales.
What food trends are you spotting at the moment?
Vegan but think this is a necessity for us and healthier desserts. However, in my view, if everyone ate sensibly we would not have as many issues we have today.
What do you think is a common mistake that lets chefs down?
It’s very simple, not listening to advice and being impatient. Learning how to cook takes time and patience. It is a marathon, not a sprint.
What is your favourite time of year for food, and why?
Definitely spring/summer. It brings the best produce, especially fruit. Rhubarb, stone fruits and figs (my favourite!).
Which of your dishes are you most proud of?
There are a few! First, my chocolate marjolaine dish, inspired by Fernand Point. Then there’s my green shiso sorbet, yogurt and raspberry and my take on Vacherin with different fruits.
How do you come up with new dishes?
I just take the main element and think of the textures, tastes, temperature contrasts and the time of serving. Lots of experience and feedback from my team also helps.
Who was your greatest influence?
My dad (I worked with him as builder from a young age). He taught me integrity, discipline, honesty and work ethic. He is sadly no longer here, but I still see him in myself.
Also, Marc Marcellin. He is a great chef that really let me grow and was super patient with me. My time with Marc was probably some of my best years cooking and he is one of my close friends.
Tell us three chefs you admire.
Marc Marcellin, Marc Wilkinson and Jordi Roca.
What is your favourite cookbook?
There are too many to choose from, but I’d have to say Kitchen Confidential by the late Anthony Bourdain. It’s not so much a cookbook, but a memoir. Reading it when I was just 20 years old resonated and gave me even more passion for cooking.
Who do you think are the chefs to watch over the next few months?
Me – I’m not joking… I can’t be specific because there is so much talent, but I’d like to see what Spencer Metzger (previously at The Ritz) will be up to next!
What’s been your favourite new restaurant opening of the last year?
To be completely honest, I haven’t been out for ages as I’ve got a young child!
Blu Skies for Bristol Lunch
100 invited guests sat down to a fabulous five course lunch at The Radisson Blu on Monday to celebrate the Bristol launch of The Chefs’ Knowledge.
Students from City of Bristol College joined chefs Muraliraj Narashimaraj, Aida Carrasco, Will Dean and Mark Chapman in the kitchen at the lunch to see firsthand how a celebration lunch is put together.
Ryan Fernandes, Chef Lecturer at City of Bristol College said
“It’s really important that we enable the students to come out of their usual training environment and out into industry. It was brilliant to see how much they enjoyed the day and produced an excellent menu with the guest chefs today. The feedback we have had from the local employers has been excellent and the event was very well organised by The Chefs’ Forum and the team at Radisson Blu.”
As The Chefs’ Knowledge Lunch tour reached the West Country Catherine Farinha, Director of The Chefs’ Forum said
“We’re back where we started! We have such fond memories of the early days of The Chefs’ Forum when we launched in 2010 in Bristol. Now we’re back launching The Chefs’ Knowledge here. Today has been a crazy good event. Brilliant chefs, amazing ingredients, delicious wines and top students in a superb hotel. It was great to catch-up with so many chefs who have supported us since the beginning and wonderful to be working with City of Bristol College for the thirteenth year!”
The menu:
Amuse bouche
Dan Moon (Development Chef at Foie Royale)Foie Royale tartlet with tomato and onion
~
Starter
Muraliraj Narashimaraj (Talwar Express)
Fillet of Aussie lamb rump marinated with smoked peppersm & aubergine and minced Aussie lamb thokku chettinad style
Fish course
Aida Carrasco (Radisson Blu)
One Royal Greenland cod for my “bruschetta”, por favor
Main course
Will Dean (The Ox)
Aussie beef ribeye, bourguignon cottage pie and seasonal greens
Dessert
Mark Chapman (Cor Restaurant)
Tarta di Santiago, burnt lemon cream, salted almonds and thyme
Wines Sponsored by Brown Brothers
Innocent Bystander Pinot Gris and Innocent Bystander Syrah
Thank you to our sponsors MCS Technical Products, Lovejoys, Richkins Woodcraft, Chef Works, Aussie Beef & Lamb, Somerset Charcuterie, Adande, Foie Royale, Off to Work, Brown Brothers and Royal Greenland.
Any employers wishing to engage with City of Bristol College should contact brogen@redcherry.uk.com and we will make an introduction.
Film credit: Carlos Farinha
