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Photographs by Philip Edwards
 

Hospitality and catering students served up a fishy feast for Seafood Week.
 
Running from October 6 to October 13, Seafood Week celebrates the variety and quality of seafood in the UK and is supported by businesses nationwide, including supermarkets, restaurants, processors and fishmongers.
 

 
To mark the occasion, Bath College held a three-course Ocean Bounty dinner, supported by Billingsgate Seafood School, at the Shrubbery Restaurant.
 
Designed to challenge students’ skills in preparing and serving seafood, the menu included seabass, Cullen skink soup and yuzu and wasabi cured salmon.
 
Deputy Head of Hospitality Ryan Hanson said: “We’ve had e-mail compliments from several diners who were waxing lyrical about the quality of the meal and the service.
 

 
“The students got a real buzz out of preparing the menu, researching for sustainable fish stocks and using that knowledge to create and produce dishes for the event.
 
“This focus on seafood is a great chance for students to work with species they may not have used or tasted in the past, and they are getting great feedback from their customers, which is a huge achievement.
 
“I’m very proud of them and the work they have produced. They have bright careers ahead.”
 

 
Dishes at the Shrubbery Restaurant are prepared, served and cooked by Bath College hospitality and catering students under professional supervision, with a focus on fresh, local and seasonal ingredients.
 
Heather Middleton is Marketing Manager at Seafish, the organisation responsible for running Seafood Week.
 
She said: “Part of the Seafood Week campaign focuses on educating future generations about the benefits of fish and seafood. By engaging with college chefs and teaching them how to prepare seafood, our hope is that our future chefs will develop a lifelong passion for producing seafood dishes.”
 

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