Special guest chefs at college restaurant

During the day the students will work with the guest chefs in the preparation of the four courses, as well as have the chance to ask them questions about their careers and how they got to where they are now.

They will then cook alongside the chefs and serve to guests in the college’s Parcs restaurant in the evening.

The starter features new season asparagus, hen egg, hazelnuts and truffle and will be prepared by Chef John Woodward, followed by Chef Howard Bisset from the Royal Automobile Club, Woodcote Park, who will prepare the fish course of confit of Loch Duart salmon with Kentish vegetables and lemon verbena sauce.

Alyn Williams, a chef at the Michelin star Westbury restaurant has worked with the college and its students on various occasions in the past. On the evening he will be serving the main course of duo of lamb with a garnish of Jersey royals cooked in seaweed butter, wild nettle salsa, radishes and spring onion.

Finishing the evening will be former student and now a chef at the Ritz in London, Faye Weatherburn, who will be presenting vanilla mousselines with a raspberry insert and raspberry and lime sorbet.

The cost for the four course dinner is £25 per person. To book call 01733 762189 or email [email protected]

Hospitality and Catering students from the college travelled to North Warwickshire & Hinckley College last month for their annual Salon Culinaire competition.

Designed to reflect the industry standard international competition for professionals, more than 100 students from 9 colleges took part to showcase their outstanding skills.

The competition is made up of various rounds from fish filleting and making novelty cakes, to cocktail making and table setting.

Students from Peterborough Regional College won an impressive 17 medals, including 2 Best in Class and 3 Gold medals. In addition there were 3 Silver medals won, 6 Bronze and 5 Certificate of Merits.

Lecturers at the college, Steven Parr and Sheila Presland, attended the competition with their students. Of the day they said “Seeing our students compete at competitions such as these really does make you proud. This is really good experience for them, in conditions designed to mimic real life pressure in kitchens whilst producing top quality dishes.

“All of our students worked extremely hard and displayed professionalism and skill throughout. We are proud of all of them and they are a true credit to the college.”