Magnificent 7! Emily and Elliot experiences a fantastic time at the Devonshire Arms. All of the students were given a master lass from each of their chef mentors. After a long drive up we changed and were straight into the kitchen, the chefs arrived and the kitchen began to buzz. On Steves arrival the team cracked on with mise en place ready for service, the dish: Heritage potatoes in ham dashi with crispy hens egg, cured ham and mushroom ketchup. Steve taking the time to explain the elements of the dish and the purpose each of them serve. Here is the menu: Flying Visit - Devonshire Arms - A Passion to Inspire – Dingley Dell - Freedom Food Menu The Chefs will be supported by College Students from around the country through “ A Passion to Inspire “ Andrew Nutter - Nutters – Leeds City College – Live Theatre canapés – Mark Poynton – Alimentum - Damian Farrell and Liam King Coleg Llandrillo - Pigs trotter - smoked eel – apple - sauce Cambridge - truffle Steve Smith – Freemasons - East Kent College - Heritage potato cooked in ham knuckle stock - crispy hens egg - hen of the woods - blood soup Adam Smith – Devonshire Arms - University College Birmingham - Pork Jowl - Turbot – soy - broccoli - Dashi Paul Foster – Mallory Court – Sheffield College - Pork belly - lardo - sweetcorn – blueberries - smoked bacon fudge Rupert Rowley – Fischers Baslow - Wigan and Leigh College - Ham and Egg – Mango - passion fruit - coconut Eric Snaith - Titchwell Manor - Gloucestershire College – Petit Fours – Lovage – Bee pollen – Lemon – Bitter Chocolate – Apple and Cinnamon
Posted on: Tue, 07 Oct 2014 07:40:13 +0000
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