Lobster Bisque, Beef Wellington and almond cake

Students started with Lobster bisque 

Followed by beef Wellington in a port wine sauce:

For dessert tonight students prepared an almond cake with white chocolate and liquorice:

Mussel soup and Caesar salad

For lunch today students prepared a lovely mussel soup for starters 

Followed by a delicious Caesar salad

Now off to walk a few miles in lovely rural countryside! 

Wild mushroom Risotto, Skate Wing, Strawberries

Students prepared a wild mushroom risotto for starters tonight:

Followed by pan fried skate wing in lemon, parsley and capers:

Our students prepared a delicious caramelised strawberry dish with home made poppyseed ice cream for dessert:

Pumpkin soup, frikadeller and tiramisu

Students were busy in the kitchen tonight  making walnut bread with rosemary as well as pumpkin soup

followed by frikadeller meat balls with potato, cucumber and cucumber salad

With an very seductive tiramisu to finish

Parmesan omelette and warm smoked salmon

Lunch today saw students prepare a very light fluffy Parmesan omelette for starters

Followed by an amazing warm smoked salmon with dill sauce and salad leaves

Scallops duck and chocolate fondant

For dinner tonight students prepared scallops in a curry Sauternes sauce for starters followed by 

duck breast with a raspberry and vinegar sauce with ceps and blackberries from the local forest. 

Dessert was a chocolate fondant with a home made salted caramel ice cream dressed with red berries and a dusting of cocoa powder.

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!