Artichoke soup and langoustine chicken

Students were busy tonight preparing some very tasty dishes. We started with artichoke with pancetta served in a citrus sauce -all agreed it was sensational 

For mains we deboned and stuffed chicken legs with Swiss chard and langoustines served in an amazing tarragon sauce

For dessert it was a simple panna cotta served in a strawberry coulis with a selection of autumn berries dressed in chocolate!