Level 3 Family Luncheon
Our family luncheon was prepared by Level 3 chefs at the conclusion of Semester 1 and served by Level 4 Hospitality students.
Here is the menu -
Entreé - Mosaic of salmon, cured with gin, & beetroot, cucumber, green herb salad
Main - Pork, prepared two ways, fennel, orange & olives, potato & courgette rosti
Dessert - Pear and pistachio frangipane tart, vanilla ice cream
![](/assets/L3-Group__ResizedImageWzUwMCwyOTNd.jpg)
Foundation, Level 3 Student Chefs.
![](/assets/IMG_2632__ResizedImageWzUwMCwyODdd.jpg)
Our Chef Tutor Finn Gybel explains the menu to our guests.
![](/assets/IMG_2630__ResizedImageWzUwMCw0MTld.jpg)
Entreé - Mosaic of salmon, cured with gin, & beetroot, cucumber, green herb salad.
![](/assets/d31580e0-3dde-48b1-a85e-d43417b731b2__ResizedImageWzUwMCw1OTFd.jpg)
Main - Pork, prepared two ways, fennel, orange & olives, potato & courgette rosti.
![](/assets/IMG_2634__ResizedImageWzUwMCw2Njld.jpg)
Pear and pistachio frangipane tart in the making.
![](/assets/9575aa0f-aba1-42ef-8883-02c482734b57__ResizedImageWzUwMCw0OTBd.jpg)
Dessert - Pear and pistachio frangipane tart, vanilla ice cream.
Level 4 Hospitality Students Group ready for service. The menu was paired with a selection of French wines - good for practising opening wine under cork.