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Central Beds College students put on a hugely successful dinner last night, 4th October, for 50 guests supported by Award-winning chef and owner of Bedfordshire’s fine dining restaurant Paris House, Phil Fanning. Phil mentored students from the College’s Level 3 NVQ course in Professional Cookery to deliver a 3 course menu in the style of Paris House.

Phil worked with the College’s Head of Hospitality, Raj Mandal, and six students to deliver a sensational meal. Three students were given the fantastic opportunity of joining Phil and his team in the Paris House kitchens to prep their dishes the day before, then Phil & his Head Chef, Ben Hyman, joined all 6 students to finish and serve the meal on Thursday evening in the College’s Chilterns Restaurant.

The fabulous menu consisted of:

Duck Pastrami with Pumpkin, Gherkin & Mushroom
Spiced hot smoked duck breast with pumpkin puree, mushroom salad and pickled gherkin

Poached Salmon, slow cooked octopus and mussel with Saffron potatoes, fennel, crouton with aioli and bouillabaisse soup

Black Forest Gateau
Tempered dark chocolate with chocolate brownie, cherry jam and sour cherry marshmallow

“When Central Beds approached me to ask for my support, I was delighted to get involved. I love mentoring and teaching people my craft and am passionate about helping the next generation of chefs to learn their skills. We’re always on the look out for talented individuals to join our team, so helping to give the next generation some real hands-on experience is a privilege.” says Fanning.

Raj Mandal, Head of Hospitality at Central Beds College added, “We’re delighted that the Paris House team have agreed to work with us on this project. It has been an amazing experience for the students to deliver a real meal to real guests in a real high pressure environment – and to learn from professionals like Phil & Ben.”

The students, Shanay Thomas, Ben Crann, Kyle Francis Saban, Jamal Hunter, Dean Armstong & Harry Burch learnt skills such as fish filleting & preparation, vegetable turning, piping & quenelle making.