In March 21 Hospitality Group headed to Gateshead College to deliver an ‘Evening with 21’ at their college campus restaurant, Enfields Kitchen.
The event gave 21 Hospitality trainees and Gateshead College students a chance to deliver an evening service under the direction of the leadership team from 21. Students studying for their Front of House qualifications were supported by restaurant manager and supervisor Steven Henderson and Francesca Merico to deliver the service. In the kitchen, our very own trainees prepared the 3 course menu supported by Head Chef Chris Dobson, Sous Chef George Duhaliu, along with Helen Doyle and Stefan Milligan who head up the 21 Hospitality pastry team.
The menu was designed to show what the trainees had been learning, the types of dishes on offer at 21, and give them an opportunity to learn new skills. The chefs spent the day preparing the dishes at the college ready for the evening service. The front of house team were briefed by the chefs before service on the menu, including important information about each dish.
Menu
Starters
Cheddar Cheese and Spinach Soufflé
Prawn, Saffron and Samphire Risotto
Salad of Pigeon, Beetroots and Horseradish
Mains
Sea Bass, Blood Orange, Fennel and Black Olive Salad
Roast Breast of Chicken, Wild Mushroom Ravioli, Bacon and Truffle
Courgette, Tomato and Goats’ Cheese Lasagne with Sourdough Crumb
Desserts
Vanilla Panna Cotta with Poached Yorkshire Rhubarb
Raspberry, Rose and Lychee Sot Meringue
Hazelnut Choux Bun with Warm Chocolate Sauce
The event was a great success, guests had the chance to enjoy a menu that included some 21 classics. Also, the trainees and students got some invaluable experience and the chance to show off what they have learned to their very happy tutors.
