One of our most popular projects for our Level 4 Advanced Cookery students is to design a three-course menu, costed to a budget and then prepared for a friend to savour.
The three-course menu includes a fish dish, involving the filleting of a fish, freshly made ribbon pasta and dessert - all with a Mediterranean theme. Take a look at this week's impressive efforts enjoyed by the Advanced students. They then serve the meal for their own guest and also get to sit down and eat with them.
Here are some photos of the creative dishes prepared for the Mediterranean Luncheon.
Mei's Mediterranean menu
Mei plates up her entrée - Baked Fish Nicosia (Cyprus)
Main - Creamy Italian Chicken pasta and Dessert - Greek Custard Pie (Galaktoboureko)
Apichat's Mediterranean menu
Apichat plating up his entrée of Pan seared gurnard with green tahini dressing, lettuce, tomato, cucumber.
Main - Spaghetti polpetto and Panna Cotta strawberry with Kiwi for Dessert.
Charlie's Mediterranean menu
Charlie prepares his entrée ready for service - Oven baked fish with Cherry tomatoes and Herb butter sauce.
Main - Slow cooked beef cheek Ragu and Caramalised figs with honey & greek yogurt.
Mona's Mediterranean menu
Mona in the kitchen and her entrée of Poached Cod Soup with Potato and Leek.
Main - Beef Stronganoff in homemade linguine pasta and Dessert - Passionfruit Panna Cotta with passion fruit coulis.
Jeoff's Mediterranean menu
Jeoff's Mediterranean Menu.
Jeoff in the kitchen and his entrée of Pan Seared Fish with Beetroot Salad.
Main - Arrabiata with Smoked Chorizo and Chicken and the classic Tiramisu for dessert.
Fleur's Mediterranean menu
Entrée - Crispy skin fish with romesco sauce, herbs and crispy capers
Main - Prawn and cherry tomato fettuccine and Dessert - Limoncello and pistachio cannoli.
Joanna's Mediterranean menu
Joanna prepares her entrée of Chermoula Fish with pistachio and chick peas.
Main - Sicilian Lemon Pappardelle with Chorizo and Dessert - Honey Walnuts Roasted pears.
Samira's Mediterranean menu
Samira in the kitchen preparing her entrée of Platessa alla Romana (flounder cooked Meunière style) with Pea and Parsley Puree and Tuscan Onion Confit.
Main - Braised Lamb Ragu Paired with Pappardelle and Dessert - Panna Cotta Caramellata.