By Angela Green, Content Executive, H&C News: Chefs serve students with mentoring and ‘on the job’ experience.
Goodwood’s chefs from across the estate took over the restaurant at Chichester College for one night to serve up a four-course menu to students and diners. Aided by 18 of the college’s catering and hospitality students, the Goodwood chefs planned a bespoke menu for 60 restaurant guests using locally sourced ingredients.
The ‘take over’ project is part of a new relationship between Goodwood and Chichester College, which involves the estate chefs providing mentoring and real ‘on the job’ work experience.
Goodwood Entertaining and Hospitality Managing Director Andrew Coggings commented: “The catering students were fantastic at assisting with a demanding menu and dealing with the pressure of a sold-out event. These students are our future and we are privileged to be able to work with them.”
Canapés were organised by Mike Watts, Head Chef at Goodwood House and included beef carpaccio with rosemary mayonnaise and parmesan. Served alongside juniper cured salmon with pickled radish, mustard and dill, Charlton gougères (choux pastry) and mushroom duxelles.
Goodwood Group Executive Chef Alan White oversaw the starter of pork cheek, scallop, black pudding, roast apple, charred leek and sage which was served alongside treacle bread and whipped butter.
“It was a remarkable night, inspiring the next generation of amazing talent in our industry, which has suffered over the past two years. Chichester College has a fantastic set up, with state of-the-art kitchens for the students, which operates a real restaurant, giving catering students an experience that is as close to the real thing as possible,” added White.
The second course of pan roasted sea bass fillet with sea herbs, mussels and saffron broth with wild garlic oil was prepared by Goodwood Hotel’s Bar & Grill Head Chef Andrew MacKenzie.
This was followed by herb crusted lamb rack, confit belly, wild garlic gnocchi, carrot and black garlic’ which was served under the guidance of Dan Turner, Head Chef at Goodwood’s member’s club The Kennels. Turner is also a former Chichester College student.
The evening was rounded off with dessert course created by Goodwood House’s head pastry chef Richard Bingham. He produced a ‘trio of rhubarb’ involving rhubarb and ginger cake, rhubarb crumble ice cream and champagne rhubarb compote.
In addition, the Goodwood chefs brought its own apprentice chefs Lola Mayhead and Ellie Hawley to assist with preparations on the evening.