Debut Restaurant - Norwich
eafoodies
Next, it was time to move back to the restaurant and be seated for our meal. The tables were beautifully laid out with crisp white nappery.
To start, a little cup of potato and leek soup as an amuse bouche - very tasty. Our starters were a choice of pan roasted scallops with a pea and carrot puree, pressed hock terrine, or wild mushroom risotto with pine nuts and Binham blue cheese. Mark went for the risotto which was extremely tasty, the richness of the wild mushroom complimented by the cheese. Anne had the scallops which were proclaimed to be "the best scallops I can remember!' Wine to accompany the meal was a Monte Verde Chardonnay from Chile which was a reasonable mix of richness with some acidic bite.
To start, a little cup of potato and leek soup as an amuse bouche - very tasty. Our starters were a choice of pan roasted scallops with a pea and carrot puree, pressed hock terrine, or wild mushroom risotto with pine nuts and Binham blue cheese. Mark went for the risotto which was extremely tasty, the richness of the wild mushroom complimented by the cheese. Anne had the scallops which were proclaimed to be "the best scallops I can remember!' Wine to accompany the meal was a Monte Verde Chardonnay from Chile which was a reasonable mix of richness with some acidic bite.
On Thursday 9th June a eager party of 23 members and guests made their way to the Debut Restaurant located within the Norwich City College. The restaurant is run by their internationally renowned Hotel School - the idea being that everyone can enjoy fabulous food prepared and presented by the stars of tomorrow. Several of the students have gone on to work in internationally acclaimed resturants, both in the UK and abroad. Steve Thorpe - Head of the Hotel with Hair and Beauty School told us that he had recently had an enquiry from Michel Roux - high praise indeed!
Our evening started with a glass of fizz on arrival, followed by a selection of very tasty canapes. Once we were all assembled, we were taken into the cookery theatre where we were given a very entertaining talk and demonstration on preparing sea trout by Steve Thorpe. Steve kept up an informative commentary, whilst gutting trout, preparing vegetables and peeling walnuts, all with a huge amount of Northern wit. Having prepared the trout with a salsa salad, asparagus with hollandaise sauce and poached egg, several plates were passed to the hungry audience to try.
Our evening started with a glass of fizz on arrival, followed by a selection of very tasty canapes. Once we were all assembled, we were taken into the cookery theatre where we were given a very entertaining talk and demonstration on preparing sea trout by Steve Thorpe. Steve kept up an informative commentary, whilst gutting trout, preparing vegetables and peeling walnuts, all with a huge amount of Northern wit. Having prepared the trout with a salsa salad, asparagus with hollandaise sauce and poached egg, several plates were passed to the hungry audience to try.
Reviews
Mark & Anne Templeman
Onto the main course, grilled sea bass for Mark, poached chicken supreme with a truffle scented mousseline for Anne. The sea bass was beautifully cooked, moist white flesh and nicely crisped skin at top crushed lemon potatoes. Two other main courses were offered, Escalope of veal saltimbocca, with sage polenta and marsala jus, and Asparaus and gruyere tartlet with a rocket and pesto salad as the vegitarian alternative. Judging by the empty plates around the room, the main courses did not disapoint. A juicy Salice Salentino red was offered to accompany the meat.
Finally, onto the desserts: Toffee cheese cake with caramalised bananas - definitely Mark's favourite pud, or raspberry ripple iced parfait with a strawberry mint salad, or dark chocolate fondant with vanilla creme fraiche. Luckily for Mark, who got to try the chocolate fondant as well as the cheesecake and this proved to be rich and very satisfying! coffee and petit fours completed a very pleasant meal.
During coffee, the staff were introduced to the diners and thanked on behalf of the club by Mike Kirkham, eafoodies chairman. Special mention must go to Tim, Cheif Lecturer, Tom Phillips - student Head Chef for the evening, Alan - restaurant manager and tutor and special mention to Bernie who was being tested on her front of house skills for the evening.
Finally, onto the desserts: Toffee cheese cake with caramalised bananas - definitely Mark's favourite pud, or raspberry ripple iced parfait with a strawberry mint salad, or dark chocolate fondant with vanilla creme fraiche. Luckily for Mark, who got to try the chocolate fondant as well as the cheesecake and this proved to be rich and very satisfying! coffee and petit fours completed a very pleasant meal.
During coffee, the staff were introduced to the diners and thanked on behalf of the club by Mike Kirkham, eafoodies chairman. Special mention must go to Tim, Cheif Lecturer, Tom Phillips - student Head Chef for the evening, Alan - restaurant manager and tutor and special mention to Bernie who was being tested on her front of house skills for the evening.
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