North Hertfordshire College is launching our newly refurbished student-run restaurant this week, following investment from the Savoy Educational Trust! The launch will bring members of the local, college, and hospitality community together for a celebration of the new opportunities the refurbishment will provide.
Ahead of the event, we caught up with Catering tutor Anthony Gascoigne to find out more about what our esteemed guests can expect from the menu on offer:
“The menu for the restaurant relaunch reflects culinary student excellence, a commitment to seasonality, and a dedication to sustainability and upcycling.
“It is testament to the future skills that the students will develop throughout the year. It places a strong emphasis on seasonality by incorporating fresh, locally sourced ingredients. Additionally, the menu showcases sustainability through creative ingredient use, demonstrating an awareness of environmental responsibility. This menu not only tantalises the taste buds, but also leaves a positive impact on both diners and the planet!”
Seasonality 🍂
“One notable aspect of the menu is its emphasis on seasonality. The use of ingredients like pumpkin, Granny Smith apples, and pickled blackberries in the menu demonstrate that it’s been carefully curated to feature fresh, in-season produce. Seasonal ingredients not only enhance the flavour of dishes but also reduce the carbon footprint of the restaurant by sourcing locally and sustainability.”
Culinary Skills 🍽
“Each dish on the menu showcases the students’ journey towards mastering various culinary skills. From the precise artistry of the amuse bouche, featuring a delicate potato tuile filled with pumpkin and Yorkshire Blue cheese risotto, to the innovative combination of flavours in the main course of roasted venison with Shiraz and cassis-glazed beetroot, the menu demonstrates a commitment to culinary excellence.”
Sustainability and Upcycling ♻
“Another commendable aspect of this menu is its focus on sustainability and upcycling. The use of charcoal-glazed salmon and smoked celeriac highlights a creative approach to minimising food waste and maximising flavour. These ingredients showcase a conscious effort to utilise all parts of the ingredients and extract their full potential.”
Fancy tasting some culinary excellence yourself? Our student-run restaurant regularly organises themed dining experiences throughout the academic year for our local community to enjoy and is open for lunches from Tuesday to Thursday every week. For full details about upcoming experiences, please visit The Meadows’ webpage!