Catering demos at SBSA

Level 1 Catering students at SBSA

have been treated to chocolate and fish demonstrations by some local cooking legends.

Former student and Michelin star chef, Josh Eggleton, started off the series of demonstrations in November with a fish and shellfish demonstration, joined by former lecturer and St Monica’s Trust’s Adrian Kirikmaa.

The pair showed students how to prepare and cook with flat and round fish such as mackerel and flounder as well as octopus, oysters and more. In December, they were joined by Chef Ben from Bath Spa Hotel to learn the art of making chocolate. They were taught about white, milk and dark chocolate, shown tempering and chocolate art making, and given the opportunity to try making chocolate themselves.

Looking ahead to the new term, the students will have the opportunity to enjoy demonstrations in pie and pasta making.

City Restaurant earns five-star food rating

We already knew our City

Restaurant served up five-star food, but now it’s official as it has been awarded top marks in its latest food safety inspection.

Food safety surveys consider the hygienic handling of food, including preparation, cooking, re-heating, cooling and storage, as well as the cleanliness and condition of the building and facilities. One of the most important measures is the management of food safety, namely if the food served was safe to eat and how the restaurant managed allergens. Lecturer and restaurant manager, Desmond Smith, said: “We are over the moon to maintain our fivestar rating at the College Green City Restaurant. Our staff and students work incredibly hard to ensure we maintain the best of standards in both the front of house and kitchens and this score reflects that.”

“We are a restaurant at the heart of the community, working with chefs with links to businesses in Bristol on our gourmet nights, using locally-sourced products in our cooking and, obviously, training local people into the hospitality industry. We are looking forward to being able to continue serving delicious food and drinks to diners after a year-long hiatus.”