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/




Vocational
Title | Level |
---|---|
Catering | Level 1, Level 2 |
Professional Cookery | Level 1, Level 2 |
Apprenticeships
Title | Level |
---|---|
Chef de Partie Apprenticeship | Level 3 |
Commis Chef Apprenticeship | Level 2 |
Hospitality Supervisor Apprenticeship | Level 3 |
Hospitality Team Member Apprenticeship | Level 2 |
Production Chef Apprenticeship New Course | Level 2 |
Meet the team
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