The Restaurant at Newbury College is welcoming diners back for a new autumn season, as new catering students join returning learners progressing to the next level of their professional cookery qualifications.
Wednesday 30 September marks the first public lunch service of the season. The Restaurant will be open for lunches on Wednesdays and Fridays, alongside special event evenings and general bookings, giving members of the public the chance to enjoy food prepared and served by the College’s aspiring hospitality professionals.
In the weeks leading up to the new season, members of the Newbury College community have been invited to special preview sittings. These have given students the chance to practise techniques, work together as a team and build their confidence before welcoming public diners.
For the newest recruits, the start of term has included an intensive introduction to the high standards of food and service expected in The Restaurant. Expert staff have been supporting them alongside returning students, who have been able to share their experience while developing their own skills and taking on greater responsibility.
The Restaurant plays an important part in Newbury College’s focus on ‘Careers, not courses’. Students gain experience of working in a professional environment, where preparation, teamwork, presentation, customer service and responding to the demands of a live service all matter.
Students studying Professional Cookery progress from essential food preparation, kitchen and food safety skills at Level 1, through broader professional cookery and food and beverage service at Level 2. At Level 3, they develop advanced cooking, patisserie, presentation and kitchen management skills.
Every booking gives students valuable experience with real customers while allowing guests to support talented young people taking their first steps towards careers in catering and hospitality.
The new autumn menus give diners plenty to look forward to. The opening menu includes dishes such as French onion soup with gruyere croutons, steak and ale pie with glazed carrot and mustard mash, fish pie with seasonal greens and vegetable curry with pilau rice and naan bread. The dessert trolley features choices including rum babas, blackberry Bakewell and choux pastry.
Later in the season, students will turn their attention to dishes including chicken and ham hock terrine, pheasant breast with cabbage and pancetta, wild mushroom and truffle risotto, apple Tart Tatin and chocolate millefeuille.
Lunches also offer exceptional value for money, with the current offering priced at £18.95 for three courses or £16.95 for a two-course light lunch, excluding drinks. Menus change regularly to broaden students’ culinary skills and give diners the opportunity to try a range of dishes.
Anthony Millon, Course Leader, said:
“The Restaurant gives our students an experience that simply cannot be recreated in a classroom. They are preparing food and delivering service for real guests, working to professional standards and learning how to respond as a team.
“It is exciting to see our new students begin that journey and our returning students build on what they have already achieved. We are looking forward to welcoming diners back and giving the local community the chance to enjoy excellent food, great value and, most importantly, support the next generation of hospitality professionals.”
The Restaurant at Newbury College is open to the public for lunches, special events and bookings. To view the latest menus or book a table, visit newbury.college/restaurant