Tuesday, 20 June 2017



On Thursday 8th June 2017 we opened the Arundel Restaurant for the Starr Trust charity "Cooking for the Starrs" cooking event. The menu was compiled from two student team leaders who liaised with the head chef Russell Williams from Baliffscourt Hotel in Climping. Here are the dishes that were prepared and a copy of the menu. We had several sponsors including the Brighton Hilton who provided a champagne reception.The winning chef was Robert Whittington, so well done to Rob and all of the other students who took part in the production and service of the evening. 










MENU

FOIE GRAS
Port Marinated Foie Gras Ballontine
Caramelised Pear Puree, Truffled French Beans, Red Onion Foccacia


TORTELLINI
Local White Crab Meat and Fresh Herb Tortellini
Pea Puree, Vierge Oil, Pea Shoots


SEABASS
Grilled Fillet of Bass
Pesto Risotto, Port Jus, Prawn Cracker


DUCK
Soy and Honey Marinated Duck Breast
Slow Cooked Duck Leg and Prune Tartlet
Sesame Carrots, Chargrilled Bok Choy, Beetroot


CHEESE
Local Tunworth Cheese
Homemade Brioche, Marmite Butter



PANNACOTTA
Vanilla Pannacotta, Strawberry Sorbet
Black Pepper Palmiers, Meringue Droplets

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