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Pictures by Faydit Food Photography 
 
Executive chef Soyful Alom gave students at Bath College a lesson in Indian cuisine at the latest Chefs’ Forum event.
 
The Mint Room in Bath has become a popular foodie destination, offering a culinary tour of India without the need for a visa. Soyful has developed his menu with Michelin-starred chef Hrishkesh Desai and was keen to speak to the students about his food.
 
Students helped Soyful prepare and serve colourful Indian canapés for 70 industry professionals at lunchtime.
 

He said: “I didn’t realise that the students would be so fascinated by Indian cuisine. I was very impressed with their existing knowledge of flavours and spice combinations, their enthusiasm and willingness to learn was really pleasing.”
 
Bridget Halford, Head of Hospitality at Bath College, said: “It has been really inspiration for our students to work with a group of professional Asian chefs, for many it is their first attempt at cooking authentic, fine dining Indian cuisine and experimenting with such intense and rich flavour.”
 
Students from Gloucestershire College also attended the event and were part of a samosa making competition, won by 17-year-old Bath College student Kyle Lucas.
 
He said: “I am really excited to have won a day in the kitchen with Soyful. Having worked as a waiter in a local Indian restaurant, I am no stranger to Indian cuisine.
 
“However, today’s event has inspired me to experiment further in the kitchen actually cooking Indian food. I am really chuffed to have won the competition today.”
 

 
Another highlight of the day was a wine and pairing session, led by Bristol-based Averys wine merchants. Jack Cook, from Walter Rose, butchered a whole lamb – demonstrating how to make use of the whole carcass.
 
Soyful chose to make Tawa Duck, a roast duck dish with a korma base and Indian spices, for his cookery demonstration. He will be working with students at Bath College’s Shrubbery Restaurant to serve canapés and a two-course meal on April 25th at 12pm.
 
Tickets are available for the meal, which is open to the public. To book call (01225) 328502 or e-mail shrubberyrestaurant@bathcollege.ac.uk
 
The Chefs’ Forum holds quarterly events in the Bath and Cotswolds area, and 36 chef events per year nationally. Contact catherine@redcherry.uk.com
 

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