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Starter |
Main |
Dessert |
| 11th June - South Kent College |
Jewelled Melon and Chilli Soup with a Pepper
- or -
Orange tuille, mango and passion fruit sorbet shot |
Summer Fish Surprise
A pleasantly seasoned and flavoured risotto encased in savoury cabbage leaves. Lightly poached plaice fillets rolled on top of the risotto with a large prawn. Served with a border of tomato confit |
A lance of ice cream heaven
A barley sugar lance with coffee, vanilla and chocolate ice cream. Served on a rolo sauce with a Tia Maria cheesecake and fresh orange slices for garnish
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| 12th June - Glasgow Metropolitan College |
Vine ripened smoked tomato soup with pancetta crisp and basil orange crème fraiche |
Scottish salmon served with warm beetroot infused sushi, broccoli pool and horseradish crisp |
Parsnip and Pistachio Pyramids |
| 13th June - North Devon College |
Salmon and Saffron Soup
A rich creamy Salmon and Saffron soup with a spiced rouille crouton and home cured Salmon garnish |
Loin of Exmoor Venison with a Juniper Hotpot
Roast loin of Venison with a slow cooked venison and juniper Hotpot, braised red cabbage and parsnip puree |
An indulgence in Chocolate
Iced Movenpick Swiss Chocolate torte, a warm melt in the middle chocolate fondant and a light shot of Chocolate Mousse |
| 14th June - Carlisle College |
Chilled tomato consommé with smoked Solway salmon, basil and asparagus |
Marinated fellbred mutton hotpot with roast spring lamb cutlet and apricot herb glaze
Braised red cabbage and spring green tube, baby carrots and minted pea puree |
Iced vanilla and damson cranachan, caramelised apple sorbet presented with a damson gin syrup and Jelly |
| 15th June - North Warwickshire & Hinckley College |
Wild mushroom veloute, stuffed king scallop with bacon and samphire, drizzled with cepe foam |
Seared loin of local Lamb, parsnip puree, beetroot ravioli filled with caramelised shallots, Glayva jus |
Raspberry mousse and strawberry sorbet with a whisky and honey Anglaise |
