PROMOTION
South Devon College cook up a stir with another Mitch Tonks Seafood Evening
F
ebruary saw the return of South Devon College’s successful Mitch Tonks Seafood Evening, where
the acclaimed restaurateur and VRQ Level 2 students hosted an evening of fi ne dining for the public. As always, the event
was sold out, as guests eagerly awaited the very best in seafood cuisine.
These events have proven to be a fantastic method of teaching for our next generation of chefs. Mitch Tonks provides a master class to ensure students
produce a delicious menu with the exquisite fl avours customers have come to expect. Classes focus on the fundamentals of each dish, as Mitch highlights the intricacy of simplicity itself, and the essential skills many professionals may overlook. On the night, Mitch and the students served up a delectable three course meal, fi lled with luscious fl avours. To start was a South Devon crab salad with mayonnaise, followed by a middle
course of spaghetti with clams, olive oil and parsley. Finally, the delicious main course was brill cooked with leek, butter and fennel.
South Devon College are proud to work in association
SOUTH DEVON COLLEGE HOST MAJOR MINI-SERIES CULINARY CHALLENGE TO GREAT SUCCESS
February was a busy month, as South Devon College also opened its doors to aspiring chefs and catering staff from throughout the South West for the Major Mini-Series Culinary Challenge. In association with the Craft Guild of Chefs, the event saw over 100 students from local Colleges take part as they tested their culinary skills and expertise.
There were a variety of classes and competitions throughout the day, as fi ne dining dishes and delicacies were judged in both static and live disciplines. There were main courses with set ingredients, desserts, pastries and wonderfully
intricate decorated gateaux, as well as the Major Culinary Challenge where participants produced two chicken dishes in front of a live audience.
After careful deliberation, the judges announced the day’s winners. With over 100 entrants, South Devon College students were
awarded 11 gold medals; an excellent achievement considering the vast array of talent on display in the competitors. In addition to the culinary activities, students also competed in the Front of House event, showcasing their themed table setting
skills. This tested students on a fl oral table setting, a specialised napkin fold and a recommended wine to match each course. One of the event’s judges, Wayne Harris of the Craft Guild of Chefs Culinary Academy, said, “We were delighted to see such an
excellent turnout, with such a high quality of entries and performances. Not only does this series highlight the excellent work of students in our local Colleges, but also helps to nurture their exceptional talent as a new generation of chefs and catering staff emerges.”
with Mitch Tonks; the Seafood Evenings provide students with invaluable experience of working in a live environment, cooking instantly to order as they learn from eminent professionals. All of the produce is sourced locally by Mitch Tonks’ links with Brixham fi sheries, highlighting the importance of fresh goods and the College’s commitment to supporting local economies. Through the Seafood
Evenings, customers are treated to fi ne dining of incredible value, with tickets priced at just £22.50 per person. To book your place for upcoming events contact the Horizons restaurant on 01803 540442 today!
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