Years ago I was a student at New College Nottingham, fast forward a few years and I’m being catered for by the students of today.
I was studied travel & tourism and got an A*, yeah I know that’s not particularly relevant but I don’t get many chances to boast these days, however it is proof that it’s always been a cracking college, fortunately these students are all working towards qualifications in catering and hospitality.
The restaurant is housed within the beautiful Victorian Grade II* listed Adams Building in the historic Lace Market area of Nottingham. As the meals are prepared by students the restaurant offers great value, that doesn’t mean there is a compromise on taste. All the meals are prepared, cooked, presented and served by students, to the highest standards.
The restaurant offers a varied menu which changes each term and also holds different gourmet themed evening to showcase the students catering skills. We popped along to their Burns Night menu on 22nd of January.
The 5 course menu offers fantastic value for money at £19.95 per person. The restaurant itself is similar to your normal restaurants, albeit there on tutors on site over seeing proceedings and the friendly young staff. There’s a great ambience, if was being picky then I would say that the lighting could do with being a little dimmer but that’s being ultra picky.
The restaurant has a fully licensed bar and we pick a bottle of South African red wine from the menu.
Before the food arrives we are offered bread from a selection. We choose the Foccaccia. A generous slice, served with a plate of butter, again if I’m being picky the butter was too hard to spread but again that’s being ultra critical.
Our meal begins with an flavoursome creamy Amuse Bouche of Cullen Skink, Smoked Haddock, diced Potatoes, Cream and chopped Parsley.
Amuse Bouche of Cullen Skink
We tried both the Entrées. Lovely Grilled Mackerel with tasty savoury Mackerel Tartare with Shallot rings, Croutons and Coriander Cress. We also try the Trio of Scotch Eggs, Rich Black Pudding, Haggis and Pork with Salsa, Piccalilli and Salsa Verde.
Grilled Mackerel with tasty savoury Mackerel Tartare with Shallot rings, Croutons and Coriander Cress
Trio of Scotch Eggs, Rich Black Pudding, Haggis and Pork with Salsa, Piccalilli and Salsa Verde
The Intermediate course is a refreshing Spiced Apple Sorbet and Drambuie which cleanses the palate in readiness for the Main Course.
Spiced Apple Sorbet and Drambuie
There was a choice of three, from which we choose the ‘Trio of Haggis, crushed Neeps, sautéed Tatties and Whisky Cream Sauce’ and the ‘Spiced Vegetarian Haggis Parcel, Scottish Potato Scone, Neep ‘n’ Tattie Crisps and wee dram pearls’. Both beautifully presented and full of flavour.
Trio of Haggis, crushed Neeps, sautéed Tatties and Whisky Cream Sauce
Spiced Vegetarian Haggis Parcel, Scottish Potato Scone, Neep ‘n’ Tattie Crisps and wee dram pearls
Dessert rounded off a wonderful evening. We tried both the desserts. My favourite being the beautiful light Cranachan Cheesecake, Flapjack, Honey and Whisky Cream and Raspberry Compote, but we couldn’t resist trying the Clootie pudding which was flambéed with whisky at the table and served with clotted Cream and macerated Oranges. It tasted very much like a traditional Christmas pudding but was great to see the students doing the flambé.
We’d definitely recommend this unique dining experience which gives you the chance to taste food cooked by the culinary talent of the future. Diners enable the students to experience what it would be like to work in a commercial restaurant.
Cranachan Cheesecake, Flapjack, Honey and Whisky Cream and Raspberry Compote
The restaurant is open for coffee and lunch during the week, afternoon tea on Thursday and for dinner on Wednesday and Thursday evenings. Previous students have gone on to win prestigious awards including the East Midlands Chef of the Year and East Midlands Professional Chef of the year.
Clootie pudding which was flambéed with whisky at the table and served with clotted Cream and macerated Oranges
We can’t wait to go back to try one of their future themed nights which include:
Thursday 29th January – Spanish Taster Menu
Wednesday 4th February – Fish and Seafood Themed menu
Wednesday 11th February – Valentines themed menu
