A week ago, Castle Hotel Head Chef Liam Finnegan has designed our evening’s menu for our first Guest Chef Evening this year at The Quantock Restaurant and is being aided by two of the former students of our college who now work at the said hotel, Bogusz Mirski and John Godfrey.
All of the dishes were prepared with the assistance of the Professional Cookery students.
I was assigned to assist John on pre-starter to prepare the Vulscombe Goats Cheese.
Meanwhile, the front of house are being briefed and a bit of wine tasting with the Hotel’s Sommelier.
On that day, I also learned a skill on how to fillet a fish, this time we filleted a Brill for the starter dish.
Here are the photos of the dishes we prepared that night.
A little huddle before the service begin. It is where the Chef shows how the dish will be presented, briefly explained how it was prepared and the taste of each dishes. Also, this is the time for students to take photos and try the food with the wine suggested by the Sommelier to complement each dish.