Student chefs’ fun menu for Children in Need

Two trainee chefs from City College Norwich will take diners back to their childhoods next week, when they serve up a children’s menu for grown-ups to raise money for BBC Children in Need.

Two trainee chefs from City College Norwich will take diners back to their childhoods next week, when they serve up a children’s menu for grown-ups to raise money for BBC Children in Need.

The fun menu, which was thought up by Advanced Hospitality Diploma students Robert Ducker, 18, from Dereham, and Sam Masters, 21, from Norwich, promises a fine dining twist to childhood favourites. 

Their menu features dishes such as Jammie Dodgers (parmesan biscuits filled with red pepper pesto), fish fingers (a trio of fish with accompaniment of sauces) and chicken nuggets and chips (stuffed chicken pieces wrapped in Parma ham with hand cut chips).

The charity fundraising dinner will be held in the college’s Debut Restaurant, which will feature a Pudsey-inspired makeover for the evening, with the students aiming to raise further money for Children in Need through a raffle on the night.

Sam and Robert will cater for up to 50 diners on the night.  They will be supported in the kitchen and front of house by fellow students on the Advanced Hospitality Diploma and BTEC Level 3 Diploma in Hospitality, all under the guidance of Hotel School staff Nigel Crane and Alan George.   

Robert Ducker said “I am really excited about this event. It feels really great to come up with an idea and see it come to life in the restaurant and the fact that we’re doing it for Children in Need makes it extra special.”
 
Sam Masters added, “I am really excited to be doing something different and unique. This is our chance to push the boundaries and show how creative we can be.”
 
Tickets for this fantastic and fun-filled dining experience cost just £21 and are available to book through the Debut Restaurant by calling (01603) 773 227.

The students’ Children in Need “Evening of Childishness” menu in full is as follows:
 

Canapés
Lollypop (Salmon mousse rolled in smoked salmon)
Jammie Dodger (Parmesan biscuit filled with red pepper pesto)

Amuse Bouche
Tomato Soup (v) (Roasted red pepper and tomato soup)

Starters
Fish Fingers (Trio of fish with accompaniment of sauces)
Ham and Pineapple (Ham hock terrine with pineapple compote)
Scotch egg (v) (deep fried poached egg)

Sorbet
Lemon sherbet (v) (Lemon Sorbet)

Mains
Bangers and Mash (Locally made sausages with matching mashed vegetables and potatoes)
Chicken Nuggets and Chips (Stuffed chicken pieces wrapped in Parma ham with hand cut chips)
Individual Deep Pan Pizza (v) (Toasted brioche topped with goat’s cheese, caramelised onions, toasted pine nuts and rocket)

Desserts
Artic Roll (v)
Black Forest Gateaux (v)

Petit Fours
Mini Burgers (v) (Macaroons filled with a chocolate frosting)

Pictured: Advanced Hospitality Diploma students Sam Masters and Robert Ducker (credit: Kerry Heaney, ND Photography student)

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