Guest Chef Brings Exciting Menu to 3 Peaks Bistro

The 3 Peaks Bistro is a unique experience right here on our Aireville Campus in the heart of Skipton.

Operated by Level 1 and 2 students from Catering and Hospitality courses, the Bistro provides students with an opportunity to develop their practical skills and gain valuable experience in a busy professional kitchen and restaurant. Using locally sourced and seasonal ingredients, the Bistro offers good quality, freshly produced food at very competitive prices.

Throughout the season, we’re thrilled to welcome guest chefs to the 3 Peaks Bistro and this week were delighted to host Doug Crampton, Chef Patron Eight at Gazegill on a sell-out guest evening.

The Craven College Marketing Team were lucky enough to secure one of the highly prized tables at the sell-out evening with Doug Crampton and sampled a range of exciting and innovative dishes from a four-course tasting menu. Doug’s cooking is rooted in seasonality, sustainability, and a deep respect for ingredients, and this was evident in the four-course set menu which guests at the Bistro enjoyed. Doug was joined at the event by his colleagues from Eight at Gazegill – Mollie Eggerton, Head Waitress and Andrew Trevillion, Chef de Partie who offered their support and expertise to students throughout the evening.

The first course of Organic Forager Chipolatas perfectly cooked in Eight at Gazegill’s own honey and hogweed was perfectly complemented by a delicate asparagus tart with black pea hummus and garden fennel and the most delicious fermented potato flatbread with raw cultured butter.

The fish course was a dish of Morecambe Bay wild bass crudo served beautifully with preserved Yorkshire rhubarb, radish, and garden lovage with amazing toasted rice on top for the perfect crunch!

The meat course was melt-in-the-mouth lamb shoulder served on a bed of barley and accompanied by celeriac, wild garlic, and smoked onion.

The meal concluded with a perfectly indulgent hogweed spiced date cake served with apple butter, whey toffee sauce, and cultured cream.

The entire experience was a delight, and the students were absolutely wonderful – showing a professionalism that belies their years!

Doug Crampton said, “Everyone in the kitchen has done an amazing job. It’s great to have the chance to give the students a taste of what we do in the restaurant and to give the guests just a snapshot of the service we offer. Everything on the menu has been prepared by the students who have done brilliantly.”

Richard Newall, Lecturer in Catering & Hospitality added, “Our bistro nights are a terrific opportunity for students to experience working in real-life settings alongside their classroom learning. We are delighted to bring guests chefs to Craven College to share their expertise with our students and give them a real taste of a career in hospitality. A big thank you to everyone who has supported us this season, we can’t wait to be back in the autumn with a new and exciting programme.”

Plans are already underway for the next season of exciting bistro evenings and guest chef events, and you can sign up to be part of the mailing list and be the first to find out about the next events on our website.

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