What’s on the Menu at Cardiff and Vale College?
The Classroom or Y Dosbarth is situated at the top of Cardiff and Vale College.
The Classroom is seen by many as one of the finest places to eat in Cardiff as it boasts panoramic views across the city, where you really can watch the world go by.
Having received rave reviews by top food critics, including Jay Rayner, The Chefs’ Forum simply had to check out the restaurant and see what all of the excitement was all about for ourselves.
Renowned for stunning Welsh produce and seasonal ingredients, sourced from local suppliers, this restaurant is a must-visit dining destination in its own right and a fine example of a catering college restaurant.
Situated at the helm of Cardiff and Vale College’s £45m City Centre Campus, The Classroom is a space of luxury dining thanks to floor to ceiling windows, boasting views from Cardiff Bay, all the way to the city centre.
Our lunch was cooked and served by the students and we were extremely impressed with every element of the food and service.
We met Culinary Arts Level three student, Beatrice Beere who had run the pass and cooked our food and we were blown away with the highly professional way in which she came across. To cook to this standard while still in college shows her future is very bright indeed. Bea said
“I’m a pastry chef, I really love pastry, but I really enjoy cooking full stop and am really enjoying my course at Cardiff and Vale College. This restaurant is open to the public, so its great to run a real restaurant service and see the look on the guests faces and how happy they are with our food.”
What was on the menu?
To start, Catherine Farinha, Director of The Chefs’ Forum opted for pea, mint and asparagus tartlet with a sweet pickle garnish. This refreshing little taste of spring was exactly what she fancied, with a nod to local asparagus, now we are in the season.
Our Media Manager and photographer, Mr Click UK chose the pulled lamb shoulder bon bon, sweet potato puree with honey and mustard dressing. Carlos was in his element and said that it reminded him of the Brazilian street food he craves, he said he couldn’t have wished for a better starter.
For Catherine’s main, she plumped for the irresistible roast belly pork, chive mash and cider jus. The portion size was just right and the pork cooked to perfection with crispy layers throughout. The velvety smooth chive mash was the perfect accompaniment.
Carlos’ main wowed him; Seabass, spring vegetables and a beautiful beurre blanc sauce. The fish was deliciously crispy on the skin and the beurre blanc lifted the plate and cut through the round of buttery potato underneath the seabass.
Top marks Bea and team – We’ll definitely be back for more next time we’re in Cardiff. At £18 for two courses or three for £24, The Classroom offers excellent value for money and top-quality food.
The students are taught and mentored by chefs that have experience from Michelin-star to multiple AA Rosette awarded restaurants and it shows. The Classroom offers true high-end dining, monthly masterclasses and guest chef takeovers with prolific chefs.
Photography by Carlos Farinha.
