Barnet College staff cook up a storm with Raymond Blanc's "The Restaurant"

The task this time for finalists Alasdair and James from Devon and Michele and Russell from Essex, was to provide the food and service for lunch to a group of discerning guests on the luxurious British Pullman part of Orient Express Trains. With tiny kitchens, narrow carriages and the swaying train beneath them, the chefs had to cook and their front of house staff served a lavish five-course menu to shrewd passengers, all under the watchful eye of Raymond and his inspectors.

Guests were served champagne and canapés to start, followed by summer vegetable risotto, lobster thermidor, a selection of Devon cheeses finished with a lemon posset & strawberry soup. Each judge had to comment on the quality and balance of the food and wine selection.

 

Christopher Noone said: " While it was very good, even excellent in parts considering the very difficult conditions to produce food of this quality in such a limiting space, it was let down by an over cooked risotto and poor selection of vegetables served with such a sweet lobster."

 

The programme runs for eight weeks in which ten couples are each given their own restaurant to run. The couples are given various tasks to complete each week and the couple who is deemed unsuccessful has their restaurant closed by Blanc.

 

The winning team is due to be announced in the coming weeks and will win the prize of going into a restaurant business with Raymond Blanc. Chris & Scott's tip is that the team from Devon, Alasdair & James may have done enough to be in that partnership.

 

 

Notes to Editors

. Barnet College has purpose-built facilities including a fully equipped professional production kitchen and training kitchen for skills building. The Pavilion, our newly refurbished contemporary restaurant is open to the students, staff and the general public.

 

. Students undertake work experience in both restaurant production and food service. Students gain NVQ qualifications in both Food Preparation and Cookery and Food and Drink Service at Levels 1, 2 and 3. They also have the opportunity to gain qualifications in pastry and bakery.In addition students undertake hygiene and Hazard Analysis Critical Control Points (HACCP) ourses at various levels. All of these qualifications are widely recognised by employers in the hotel, catering and hospitality industry, both nationally and internationally.

 

. Our courses include a number of trips to a range of hospitality outlets, venues and trade shows in and around London and the South East. Each year students undertake a two-night educational trip to Europe - for which some extra payment may be required. Students are also required to purchase knives for food production courses, suitable uniforms and professional cookery texts.

 

For more information about Barnet College please contact: Filomena Komodromou on

020 8275 2880 or email: filomena.komodromou@barnet.ac.uk