Academy Restaurant & BISTRO

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1 Academy Restaurant & BISTRO

2 Academy Restau I am delighted to welcome you to the start of another academic year at Pembrokeshire College s Academy Restaurant. The Academy Restaurant is proud to present its students to you students studying a range of hospitality and catering courses at several levels. Our students take great pride in preparing and serving food, and in supervising each other to gain experience of restaurant management. Our students are guided by an inspirational and professional team of staff, all of whom encourage our students to achieve the highest standard. Sharron Lusher, Principal/Chief Executive Image courtesy of former student, Betsan Twose, owner of BECWS-BETS

3 2-3 Image courtesy of former student, Osian Jones, owner of CRWST urant& BISTRO EAT, DRINK, ENJOY At Pembrokeshire College we are pleased to be able to offer a fine dining experience in our Academy Restaurant, serving on Thursday evenings only and Bistro lunches from Monday to Friday (carvery lunch on a Friday). We change the menus daily and our students prepare all the dishes using the freshest of ingredients, which are mostly sourced locally. The skills our students learn, such as flambéing, filleting fish and table side-service, prepare them for careers in some of the UK's finest establishments. Students are also enterprising and many start their own micro-businesses in and around Pembrokeshire. OPENING TIMES: COFFEE SHOP: MONDAY - FRIDAY 10.15AM 1.15PM BISTRO: MONDAY FRIDAY NOON 1.15PM DON'T FORGET FRIDAY IS A CARVERY LUNCH! RESTAURANT: THURSDAY EVENING ONLY ARRIVAL 6.00PM 6.30PM ALL OPENING TIMES ARE TERM-TIME ONLY. VISITOR CAR PARKING AVAILABLE. Please advise at time of booking of any special dietary requirements or allergens.

4 DIARY DATES 2017/18: 21 SEPTEMBER 2017 Welcome Back Dinner SEPTEMBER Mad Hatters Tea Party OCTOBER 2017 British Food Fortnight OCTOBER China Town OCTOBER FADE Delicacies OCTOBER Mediterranean Dinner Party NOVEMBER 2017 Italian Slow-cooked Menu NOVEMBER Guest Chef: Twr y Felin Hotel, St Davids NOVEMBER Taste of Game NOVEMBER Southern France Riviera CHRISTMAS DINNER Dinner NOVEMBER, 7 AND 14 DECEMBER (Lunches also available) 11 JANUARY 2018 Guest Chef: Harbourmaster Hotel, Aberaeron JANUARY Thai Taster Menu JANUARY Polish Delicacies FEBRUARY 2018 Black & White Dinner FEBRUARY A New Year in China Town 17.95

5 THURSDAY THEMED EVENINGS, LUNCHES & EVENTS 2017/18 15 FEBRUARY 2018 A Valentine Affair MARCH 2018 St David's Day Celebration MARCH Guest Chef: Salt Cellar, Tenby MARCH FADE UPDATE EVENING MARCH Spring Harvest Field-to-Fork APRIL 2018 Inspired by Nature (Organic foods) APRIL Turkish Inspired Menu MAY 2018 The Gourmet Italian MAY Tapas & Wine Matching MAY Street Food Favourites MAY Tastes & Flavours of Provence JUNE 2018 Themed by YOU! MAKE A RESERVATION TODAY - TEL:

6 STUDENT SUCCESS GETTING READY FOR RUSSIA SAM EVERTON (pictured above left) Sam proved his culinary excellence after picking up Gold in the prestigious Advanced Professional Cookery competition. Sam also successfully competed in the WorldSkills UK competition and has been invited to join the training programme to represent the UK at the international WorldSkills competitions, which will take place in Russia in TRAINING WITH SOME OF THE INDUSTRY'S BEST thanks to FADE Two Catering students (pictured above centre) completed three-month work placements in Ireland thanks to the FADE membership. GWENDOLYN WHEELER had the privilege of working with top chef Enda McEvoy, who was named Ireland Best Chef 2016, at Michelin Star restaurant Loam. Gwendolyn is now working at The Grove, Narberth. Fellow student GWEN DAVIES, a former Ysgol y Preseli pupil, took up a Front-of-House post at Dunmore House Hotel situated on the beautiful west coast of Ireland. "This was invaluable work experience and being a member of the Chef McEvoy team was both thrilling and exhausting!" Gwendolyn Wheeler EMILY SOARS HIGH EMILY MORRIS (pictured above right) Emily expanded her career at the 5 star Gleneagles Hotel, Spa and Golf Resort in Scotland. After impressing staff during her FADE placement, Emily was offered a permanent position. Emily has recently been promoted to Supervisor at the Dormy restaurant situated at the famous golf clubhouse. Find out how the team started their careers in hospitality and catering, go to pembrokeshire.ac.uk/?

7 Becws Bets ARTISAN BAKER LET THE ADVENTURE BEGIN BETSAN TWOSE "Since leaving school I've always wanted to run my own bakery on the family farm producing cakes and patisserie. The College gave me the stepping stones to do this. After working as a pastry chef for two years in a two rosette kitchen I plucked up the courage and experience to open my own business! Let the adventure begin! I'm looking forward to where the business will take me." CROWNED FOR EXCELLENCE LAURA SCOTT Laura did her FADE placement at the luxury Pennyhill Hotel and Spa which then led to a permanent role. Laura was recently promoted to Restaurant Manager at the hotel's Michelin Star restaurant and was recently crowned Manager of the Year. Laura has also won a place on the sought-after Master Innholders Aspiring Leader Course. Phew!! din-ner BY HESTON GARETH EVANS Former student Gareth Evans was a rising star at College. His natural talent secured his bursary placement at 1 Aldwich, London. He then went on to win the Skills for Chefs Senior Competition (2008). Gareth started his career with Jason Atherton, Maze Restaurant in London and today is working with the master of gastronomy, Heston Blumenthal, at 'din.ner by Heston'. AN ARTISAN MASTER OSIAN JONES After College, Osian stretched his talent during his three years at Hammett House, Llechryd. He then moved to the boutique hotel 'Cathedral 7' in Cardiff before returning home to start up his micro bakery 'CRWST', "I'm still learning my craft and I always will be," said Osian.

8 CHRISTMAS MENU Cheese gougéres and spiced mulled cider on arrival (dinner only) Selection of freshly baked bread rolls Curried Parsnip & Apple Soup or Fresh Crab Salad, Buckwheat Blinis or Confit Duck Bonbons, Chilli Soy & Beetroot Jus Roast Turkey Crown Honey glazed ham, pigs in blankets, sage & chestnut stuffing, turkey jus or Lemon Sole Duglere Delicate fillets of Dover Sole with a light cream, parsley and white wine sauce or Mushroom & Tarragon Strudel (upon request) Madeira sauce, sun blushed tomatoes, roasted vine plum tomato, fresh herb coulis Main courses served with roast potatoes, braised Christmas cabbage, Brussels sprouts, glazed dill carrots Traditional Christmas Pudding with a vanilla sauce or White Chocolate & Raspberry Cheesecake with a raspberry coulis or Baileys, Stem Ginger and Chocolate & Thyme Ice-Creams Coffee, mince pies and petit fours (dinner only)

9 8-9 LUNCH 20 WITHOUT EXTRAS DINNER 25 WITH CANAPÉS, PETIT FOURS & COCKTAIL BOOK YOUR TABLE CALL: CHRISTMAS DATES WEEK 1 Tuesday 28 November Wednesday 29 November EVENING: THURSDAY 30 NOVEMBER WEEK 2 Tuesday 5 December Wednesday 6 December Friday 8 December EVENING: THURSDAY 7 DECEMBER WEEK 3 Tuesday 12 December Wednesday 13 December Friday 15 December EVENING: THURSDAY 14 DECEMBER WEEK 4 Tuesday 19 December Wednesday 20 December

10 FADE Fine Academy Dining Experience FADE: A CULINARY MEMBERSHIP It is the support of the local community of Pembrokeshire, through a subscription to our fine dining club called FADE, that has given our students a culinary edge. Without FADE our students would not have received the exposure or experience of working in demanding and competitive work placements. It is because of FADE that they have achieved their goals and will continue to achieve further success in their chosen career within the hospitality and catering industry. SUPPORT A STUDENT'S DREAM, COME AND JOIN FADE TODAY... CONTACT ROSE BUTLER: roseb@pembrokeshire.ac.uk Tel: Le Manoir placement influenced me enough to further my professional skills as a Chef, George Harding. The bursary scheme presents an invaluable contribution to the success of our hospitality and catering students Sharron Lusher, College Principal.

11 FREE 5 MAIN BISTRO OPENINGS: MONDAY - FRIDAY 12PM PM. TEL: FADE FADE: A CULINARY MEMBERSHIP FINE ACADEMY DINING EXPERIENCE ACADEMY RESTAURANT & BISTRO JOIN FADE TODAY! ONLY 10 EACH PER YEAR... Your FADE membership is invaluable to our catering students. Your contribution ensures that students get the exposure they deserve in prestigious hotels and restaurants across the UK. Funded work placements help to elevate students to secure meaningful employment in pursuit of culinary excellence. Interested? Please enter your details and return to the College. I WOULD LIKE TO BECOME A MEMBER OF FADE: NAME TELEPHONE NUMBER... PEMBROKESHIRE COLLEGE MERLIN'S BRIDGE HAVERFORDWEST SA61 1SZ

12 DIRECTORY: Academy Restaurant & Bistro Reservations call: Image courtesy of former student, Betsan Twose, owner of BECWS-BETS