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BCoT students offer feast of ideas

Students compete to have their own creations added to a new menu

Hospitality and Catering students from Basingstoke College of Technology (BCoT) took part in a competition to have their own creations added to a brand new ‘Hampshire Fayre’ menu at the college’s on-site training restaurant, under the theme of the using locally-sourced produce.

Level 3 Hospitality and Catering students were asked to develop and present either a brand new starter, main course or dessert to be in contention to be offered on the new menu. With the menu launching on Wednesday 31 January, a panel of experts including the College’s Chef Lecturer, Restaurant Manager and members of the teaching staff were invited to pick their favourites to be offered to the public at the restaurant.

The winning main course was a pork belly dish served with parsnip purée and local cider sauce, created by Level 3 Advanced Professional Cookery student Jordan Spendley. Sam Egerton- Kemp’s ‘Celebration of Citrus’ dessert, which contained Lemon Meringue pie, grapefruit jelly, lime cream and candy orange zest, also won a place on the menu as did Tasharna Stapleton’s lamb kofta with flat bread and pomegranate salad.

The new menu ‘Hampshire Fayres’ menu will also incorporate locally-sourced Hampshire trout, watercress and Tunworth cheese. A number of other dishes created by the students will also be adapted and combined with other ideas to make up the rest of the menu.

Anthony Bravo, Principal of Basingstoke College of Technology, said: “There is no better source of inspiration for our exciting new menu than our Hospitality and Catering students, who always provide a range of exciting and fresh ideas that will appeal to people of all ages. With our very own restaurant within the College, we are extremely happy to offer students the opportunity and resources to showcase their technical skills to the public.”

Basingstoke College of Technology provides specialist advanced training across a number of areas, and their on-site industry-standard facilities, such as The Restaurant at BCoT, ensure learners can learn in a more active and engaging way. The Restaurant at BCoT offers quality dining at pocket friendly prices. Run by BCoT’s Hospitality and Catering department, it gives students the opportunity to learn, practice and master their skills in two state-of-the-art kitchens.

To sample the new menu, you can book online at therestaurantatbcot.org.uk or call 01256 306306, with a three-course lunch menu available for £12.50 (Wednesday, Thursday and Friday) and a four-course dinner menu available at £22.00 (Wednesday and Thursday only).

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