David and his Som for the evening welcomed us with a flute of Woodchester Valley Brut Reserve. The English wine theme continued throughout with Woodchester Bacchus; Pinot Gris and Pinot Noir Pecoe. Dessert was paired with and orange hued Loire “sticky” Domaine de Forges, Cote du Layon. The student chefs baked a selection of four breads with 3 butters for the table.

Guest Chef Steve owned a Bath restaurant, which gained a Star before he became Development Chef at Caterers Arthur David. He vested much energy into mentoring the students and coaxing them to produce a multi faceted menu testing their skills. The proof was in the pudding as they say. but actually in the fish course. The roast loin of cod, sea herbs, English asparagus with a warm butter sauce was close to perfection. The young wait staff were courteous and confident. We joined the proud Lecturer Desmond Smith in toasting their success.

The Menu enjoyed by all is below:

Cannelloni of hen of the woods and beech mushrooms with chicken, leeks and tarragon

Roasted loin of cod, sea herbs, English asparagus with a warm butter sauce

Braised shoulder of lamb, mint crust, peas, broad beans and roasted onions

Dark chocolate and cheddar strawberries, chocolate pastry tart, strawberry jam, strawberry mousse and poached strawberries

Tea or Coffee