We were fortunate in being able to book a table at Taste Restaurant at Hammersmith and Fulham College, one of the centres of West London College, for their End-of-Year fine dining dinner. The restaurant was full. The restaurant is open to the public in term time for lunch and dinner, all the dishes being prepared (and served) by their hospitality and catering students.
We were treated to the following menu that we had ordered in advance (the options also included vegetarian), all prepared and served by the students. A sommelier gave us a brief introduction to the wines which we were served to match each course, although we didn’t get to find out all the details.
Amuse Bouches
Potted Shrimp, Mace Butter Croustade
Miso-charred Aubergine, Tahini Mayonnaise, Spicy Fermented Kohlrabi and Dukkah
Served with a refreshing and crisp Prosecco, with high acidity
Starter – Jellied Ham Hock with Pea Custard, Piccalilli sourdough crisps.
Gruber Röschitz 2024 single vineyard Grüner Veltliner. Gruber Röschitz is a pioneering winery in the Weinviertel wine-growing region to the west of Vienna. The vineyard is certified organic.
Intermediate Course – Lobster Bisque Risotto
Sans Chagrin IGP Pays d’Oc Viognier 2024 from the Languedoc-Roussillon region
Main Course – Venison Wellington, Madeira Jus & Asparagus Tips
Pays d’Oc Pinot Noir 2024 Julien Frères
Dessert – Tarte au Citron Classique with Raspberries and Citrus Coulis
Domaine Nigri Jurançon Gros Manseng. The original cellar dates back to 1685.
Catering college restaurants offer exceptional value, especially when the food served is all as delicious as it was this evening, prepared by chefs and restaurateurs of the future.
Rachel Burnett