Goodwood chefs take over menu at college restaurant
For one night only (13 April), chefs from across the Goodwood estate took over the restaurant at Chichester College, serving up a four course meal for students and diners.
Assisted by 18 catering and hospitality students in the West Sussex kitchen, the chefs planned a bespoke menu for 60 guests using locally sourced ingredients.
The project is part of new collaboration between Goodwood and Chichester College, with the estate chefs providing mentorship and on the job work experience for students.
Canapés were organised by Mike Watts, head chef at Goodwood House, featuring beef carpaccio with rosemary mayonnaise and parmesan, served alongside juniper cured salmon with pickled radish, mustard and dill, Charlton gougères (choux pastry) and mushroom duxelles.
Goodwood Group executive chef Alan White oversaw the starter of pork cheek, scallop, black pudding, roast apple, charred leek and sage which was served alongside treacle bread and whipped butter.
The second course of pan-roasted sea bass fillet with sea herbs, mussels and saffron broth with wild garlic oil was prepared by Goodwood Hotel’s Bar & Grill head chef Andrew MacKenzie.
This was followed by herb crusted lamb rack, confit belly, wild garlic gnocchi, carrot and black garlic’ which was served under the guidance of Dan Turner, head chef at Goodwood’s member’s club The Kennels. Turner is also a former Chichester College student.
The evening was rounded off with dessert course created by Goodwood House’s head pastry chef Richard Bingham. He produced a ‘trio of rhubarb’ involving rhubarb and ginger cake, rhubarb crumble ice cream and champagne rhubarb compote.
On the take over project, Andrew Coggings, managing director at Goodwood Entertaining and Hospitality, comments: "The catering students were fantastic at assisting with a demanding menu and dealing with the pressure of a sold-out event. These students are our future and we are privileged to be able to work with them."
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