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Former Catering Student wows College Diners

Published 11 May
Catering & Hospitality courses

Former Catering student Thomas Wilson, who now works at the prestigious Grantley Hall, a luxury hotel in Ripon, wowed diners at a sold-out exclusive dining experience at the College’s Three Peaks Bistro, giving students a catering masterclass and supporting them in preparing the exclusive menu.

Diners were treated to a menu consisting of:

Starters

  • Local shoot Pigeon – Jerusalem artichoke puree, sauteed wild mushrooms, Doreen’s black pudding and pigeon jus
  • Torched Mackerel – Heritage Isle of Wight tomato and cucumber ceviche, cucumber flower, gremolata, nasturtiums
  • Heritage Beetroot – Savoury granola, gorgonzola espuma, popcorn shoots and viola flowers.

Main Courses

  • East Coast Cod – Crushed Anya potatoes, marsh samphire, Champagne and chive beurre blanc
  • Yorkshire Reared Pork Belly – Hasselback potatoes hone, glazed root vegetables, buttered rainbow chard, puffed pork skin, red wine jus
  • Spring Vegetable Risotto – Asparagus, courgette, dill, broad beans, crispy hens’ egg, parmesan

Desserts

  • Classic Crème Brûlée – Earl grey infused with lemon amaretti biscuit
  • Rhubarb Eton Mess – meringue, poached rhubarb, burnt strawberries, vegan cream, mint,
  • Salted Caramel and Chocolate Tart – Chantilly cream and Raspberries 

More events like this will be coming soon! Keep checking the website for more details.

If you are interested in studying a Catering and Hospitality course starting this September visit: https://www.craven-college.ac.uk/subjects/catering-hospitality/

Catering grantley3 - Former Catering Student wows College Diners alt
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Vocational
TitleLevel
CateringLevel 1, Level 2
Professional CookeryLevel 1, Level 2
Apprenticeships
TitleLevel
Chef de Partie ApprenticeshipLevel 3
Commis Chef ApprenticeshipLevel 2
Hospitality Supervisor ApprenticeshipLevel 3
Hospitality Team Member ApprenticeshipLevel 2
Production Chef Apprenticeship New CourseLevel 2
Part-time
TitleStart
Italian CookingSat 25 February 2023
Meet the team
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