On Thursday 21 November, the annual charity lunch for Shooting Star Children’s Hospices took place at RuTC’s training restaurant. The kitchen as well as the service in the restaurant was run by Level 2 Catering students.
40 guests, including regular customers, Shooting Star members and RuTC staff, enjoyed the lunch and raised £240 for the children’s hospice. The menu offered cream of spinach and celery soup as well as kofta kebabs with spicy yoghurt dressing. Highlights of the mains were slow roasted pork belly and ratatouille pancakes. The lunch was finished with a chocolate mousse or sticky toffee pudding.
In addition, the Merits Restaurant annual Beaujolais dinner, was hosted on Wednesday 27 November. Beaujolais is a French wine that is traditionally used to celebrate the end of one harvest and the start of a new and falls at the end of November each year.
Level 3 Catering students prepared the traditional French entrées; mains included beef bourguignonne, poached salmon and smoked cheddar croquette. For dessert, the 40 guests could choose between crème brûlée, chocolate mousse cake or Beaujolais poached pears.