March 2026 Family Luncheon

Pictured from L-R Hospitality students: Aysha, Mania, Sophie, Hanna, Jordyn.

Recently, Franck Laruelle and our new Level 4 Hospitality students hosted a special luncheon for their friends and families, with a menu thoughtfully prepared by the talented Level 4 Cookery students.

Franck & his hospitatlity students created a welcoming atmosphere, bringing together students, tutors, and loved ones to celebrate their learning journey. It provided a valuable opportunity for families to see firsthand what the students have been working on, explore the school environment, and gain a deeper understanding of the training and skills being developed. 

Pictured L-R: Neisha, Edward, Ryder, Van, Xzavier, Connor.

Guests were able to enjoy a variety of beautifully prepared dishes, showcasing the students’ creativity and skill development. The new Level 3 Cookery students also attended the lunch, giving them the opportunity to get a firsthand look at the standard of cooking they’ll soon be working towards.

To start, under the guidance of Chef Finn, our cookery students prepared a beautifully presented entrée of pan-fried snapper, perfectly cooked to achieve a crisp, golden skin and tender, flaky flesh. This was complemented by a vibrant parsley emulsion that added freshness and depth of flavour, alongside delicately braised fennel that brought a subtle sweetness to the dish. The addition of small, juicy tomatoes provided a burst of colour and acidity, balancing the plate and showcasing the students’ attention to detail, technique, and growing confidence in creating refined, restaurant-quality dishes.

For the main course, guests were presented with a slow-cooked rolled lamb shoulder, which was sliced, and served with sautéed spinach, providing a fresh contrast to the dish. It was accompanied by pommes duchesse, piped and baked until golden with a light texture. A serving of mushrooms completed the plate, adding depth and balance.

Lastly, for dessert, guests were served a raspberry panna cotta, accompanied by a crisp tuile and a refreshing raspberry sorbet. The dish provided a light and balanced finish to the meal.