Newtown College, Llanidloes Road, Newtown, Powys, SY16 4HU

Newtown College, Llanidloes Road, Newtown, Powys, SY16 4HU For bookings, e-mail: themes-bookings@nptcgroup.ac.uk

WELCOME THEMES RESTAURANT NEWTOWN COLLEGE Welcome to Themes, our 60-cover training restaurant located at the Newtown College, part of NPTC Group of Colleges. Join us on a Tuesday evening, the bar opens for pre-dinner drinks from 6.30pm - dinner is served at 7pm. Please take a look at page 3 to see the varied themed dinners which reflect seasons and cultural events where we endeavour to use locally sourced foods, including produce from the College s Fronlas Farm; part of the agriculture department. A sample dinner menu is on page 4. To book dinner, please phone 01686 614555 or e-mail: themes-bookings@nptcgroup.ac.uk (all bookings must be paid in full, 7 days prior to the evening). On a Tuesday and Thursday, we open for lunch at 12noon please take a look at page 5 for a sample of our three-course lunch menu. To book lunch, please phone 01686 614215 between 9am and 2pm or e-mail: themes-bookings@ nptcgroup.ac.uk We are happy to cater for special dietary requirements. Please let us know and we will be happy to provide a suitable alternative. We welcome group bookings for both lunch and dinner to discuss your booking, please phone 01686 614215 between 9am and 2pm or e-mail: themes-bookings@nptcgroup.ac.uk 2 To book lunch, tel: 01686 614215 or to book dinner, tel :01686 614555 or e-mail: themes-bookings@nptcgroup.ac.uk Please state any dietary requirements when booking

Pre-dinner drinks from 6.30pm Dinner served at 7pm OCTOBER 2017 17 October International Chefs Day Taster Menu... 17.95 24 October Spanish Tapas and Wine... 19.95 NOVEMBER 2017 07 November Family Favourites with a Twist... 15.95 14 November Middle Eastern Delights... 17.95 21 November Slow Food Evening... 17.95 28 November Pasture to Plate Gourmet to celebrate British Game Week... 24.95 DECEMBER 2017 05 December All Things Food Quiz and Taster Menu... 19.95 12 December Christmas Dinner... 22.95 13 December Christmas Dinner... 22.95 14 December Christmas Dinner... 22.95 19 December Christmas Dinner... 22.95 JANUARY 2018 16 January A World of Street Food... 17.95 23 January Burns Night... 19.95 30 January Chinese Banquet... 17.95 FEBRUARY 2018 06 February Great Pub Classics... 17.95 20 February New Orleans Mardi Gras Celebration s Evening... 19.95 27 February St David s Day... 17.95 MARCH 2018 06 March Six Nations Celebration... 17.95 13 March Thai Evening... 17.95 20 March Italian Food and Wine... 19.95 APRIL 2018 10 April Pasta and Puddings... 17.95 17 April Spring into Wales Gourmet... 24.95 24 April A Night at the Races... 19.95 MAY 2018 01 May French Food and Wine Evening... 24.95 15 May Four Corners of the World International Cuisine Buffet... 19.95 22 May Mediterranean Evening... 17.95 JUNE 2018 05 June Greek Food and Wine Evening... 24.95 12 June Gourmet Evening... 24.95 19 June Caribbean Summer Nights BBQ... 19.95 To book lunch, tel: 01686 614215 or to book dinner, tel :01686 614555 or e-mail: themes-bookings@nptcgroup.ac.uk Please state any dietary requirements when booking 3

SAMPLE DINNER MENU Our Level 3 Professional Cookery learners design, plan and run our Tuesday Theme Evenings Gourmet Evening Langoustine Bisque Potted Gammon with Peppered Pineapple Glazed Cod with a Verjuice Sauce and Crunchy Grapes Braised Shoulder of Lamb, Cannon of Lamb, Baby Vegetables, Redcurrant Jus Champagne Jelly Blackberry Tasting Plate Coffee 24.95 per head 4 To book lunch, tel: 01686 614215 or to book dinner, tel: 01686 614555 or e-mail: themes-bookings@nptcgroup.ac.uk Please state any dietary requirements when booking

LUNCHES On Tuesday and Thursday, lunch is served at 12noon - booking desirable SAMPLE LUNCH MENU Sesame Chicken Goujons Stuffed Field Mushroom with Caramelised Onions and Y Fenni Cheese Leek, Potato and Chive Soup with Garlic Croutons Mediterranean Crusted Cod with Roasted Cherry Tomatoes Roast Duck with Crispy Duck Hash, Beer Gravy, Spring Greens and Glazed Carrots Roast Loin & Belly Pork with Crispy Crackling, Cider Gravy with Root Vegetables Spinach and Goat s Cheese Stack Profiteroles with Chocolate Sauce Vanilla Soufflé, Fruit Compote Apple and Rhubarb Crumble with Custard 9.95 Per head Business lunches catered for, please phone 01686 614215 to discuss your requirements Traditional Christmas lunch will be available on: 12, 13, 14 15 & 19 December 2017 Booking Essential To book lunch, please phone 01686 614215 between 9am and 2pm or e-mail: themes-bookings@nptcgroup.ac.uk To book lunch, tel: 01686 614215 or to book dinner, tel: 01686 614555 or e-mail: themes-bookings@nptcgroup.ac.uk Please state any dietary requirements when booking 5

RECIPES FROM Why not try one of our delicious recipes for yourself? Prosecco Cocktail French 77 1 part elderflower cordial 1 part lemon juice 1 part gin Place all the above in a cocktail shaker with ice. Shake until well combined and strain into a flute glass. Top with prosecco and serve with a twist of lemon or a couple of mint leaves. 6 COFFEE SHOP Open every Wednesday during term time from 11am - 1.30pm See Themes web page for dates: www.nptcgroup.ac.uk/themes Menu Soup of the Day Special of the Day Range of Panini Range of Sandwiches Home-made Cakes NO BOOKING NECESSARY JUST DROP IN AND JOIN US FOR A COFFEE AND CAKE Alternatively, to book lunch tel: 01686 614215 or to book dinner tel: 01686 614555 Fronlas Farm Beef Goulash with Sweet Red Pepper and Parsley Gnocchi INGREDIENTS For Gnocchi 1kg potatoes, unpeeled 1 large red pepper 1tbsp chopped fresh parsley 1tbsp Parmesan cheese 175g plain flour 25g butter 1 egg and 1 egg yolk Salt, pepper and butter, for frying For Goulash 1kg diced Welsh beef 1tbsp paprika Olive oil for frying 3 large chopped onions 2 cloves of garlic, crushed 1tbsp plain flour 2 X 440g tinned tomatoes 1tsp tomato purée 1.2 litres beef stock Salt & pepper METHOD 1 Season the beef with salt, pepper and a quarter of the paprika. Heat a frying pan with the olive oil: once smoking, add a handful of the beef. Fry until well coloured on all sides before transferring to a plate. Repeat the same process until all the beef has been coloured. 2 In a saucepan, heat the oil and add the chopped onions. Fry on a high heat until the onions are rich golden brown in colour and softened. Add the garlic and remaining paprika and continue to cook for a few minutes before adding the beef. 3 Sprinkle over the flour and stir into the mix, cooking for 2-3 minutes. Add the diced tomatoes, stirring them in before adding the tomato purée and stock. 4 Bring to the boil and skim any excess fat off, the beef can now be cooked over a gentle simmer for 2-2½ hours, until tender. 5 The gnocchi can be made while the goulash is cooking. Cook the potatoes in boiling, salted water until tender. While they are cooking, place the red pepper under a hot grill until the skin becomes charred on all sides. This, once cooled slightly, can be peeled, halved and seeded. Cut the pepper into small dice. 6 Drain the potatoes and leave to cool slightly. When warm, peel and mash to a smooth consistency. Add the sweet pepper, chopped parsley and Parmesan, seasoning with salt and pepper. Mix in the flour, butter, egg and egg yolk. 7 Roll the mixture on a floured surface into small 1-2cm balls. Gently press each ball with a fork to leave a ridged edge. 8 Add the gnocchi balls to a pan of boiling salted water and simmer for 3-5 minutes, 5 minutes being the maximum they will need. If using immediately, remove from the water, then roll them in butter or gently pan-fry in bubbling butter for a light golden edge. 9 The beef goulash is now ready to serve with its sweet red pepper and parsley gnocchi. A little extra paprika can be sprinkled over the meat, if you wish. To book lunch, tel: 01686 614215 or to book dinner, tel: 01686 614555 or e-mail: themes-bookings@nptcgroup.ac.uk Please state any dietary requirements when booking

Places available on the following courses for 2017-2018 Agored Hospitality Industry Skills City & Guilds L1/L2 Professional Cookery City & Guilds L3 Professional Cookery and Patisserie and Confectionery HABC L2/3 Food Safety BIIAB Personal Licence Holder Patisserie and Confectionery Workshops Bakery Workshops Contact the Catering Department 01686 614213/289 for further details. To book lunch, tel: 01686 614215 or to book dinner, tel: 01686 614555 or e-mail: themes-bookings@nptcgroup.ac.uk Please state any dietary requirements when booking 7

LOVE TO COOK? JOIN OUR TEEN COOKERY CLUB Every Thursday evening in our professional kitchen 6pm - 8pm (term-time only) Cost 150 per term (10 weeks). To include all ingredients, meals and recipe sheets to take away and chefs whites. Prepare a range of tasty dishes and learn new skills - a great way to prepare for going to college or university or to progress onto a catering course. www.nptcgroup.ac.uk

HOFFI COGINIO? YMUNWCH Â N CLWB COGINIO I BOBL IFANC Bob nos Iau yn ein cegin broffesiynol 6-8pm (yn ystod y tymor yn unig) Cost - 150 fesul tymor (10 wythnos). Mae hyn yn cynnwys yr holl gynhywsion, prydau a ryseitiau i fynd adref a dillad coginio. Paratowch ddetholiad o brydau blasus a dysgu sgiliau newydd - dull ffantastig o ymbaratoi ar gyfer y coleg neu r brifysgol neu symud ymlaen i gwrs arlwyo. www.nptcgroup.ac.uk

Mae llefydd ar gael ar y cyrsiau canlynol ar gyfer 2017-2018 Sgiliau r Diwydiant Lletygarwch - Agored C&G L1/2 Coginio Proffesiynol C&G L3 Coginio Proffesiynol a Patisserie a Melysion HABC Diogelwch Bwyd L2/3 BIIAB Teiliad Trwydded Bersonol Gweithdai Patisserie a Melysion Gweithdai Pobi Cystylltwch â r Adran Arlwyo ar 01686 614213/289 am ragor o fanylion. I fwcio cinio, ffoniwch: 01686 614215 neu, i fwcio cinio nos, ffoniwch: 01686 614555, neu anfonwch e-bost: themes-bookings@nptcgroup.ac.uk Rhowch fanylion am unrhyw anghenion deietegol wrth fwcio 7

RYSEITIAU GAN Beth am roi cynnig ar un o n ryseitiau blasus? Coctel Prosecco French 77 Joch o sudd blodau r Ysgaw Joch o sudd lemon Joch o Jin Rhowch yr holl gynhwysion uchod mewn cymysgwr coctels ac ychwanegwch iâ. Ysgwydwch y cymysgwr nes i bopeth gael ei gymysgu gan ei roi trwy gogr i mewn i wydr ffliwt. Ychwanegwch prosecco gyda darn o lemon a dail mintys. 6 DIM ANGEN BWCIO GALWCH HEIBIO AM GOFFI A CHACEN SIOP GOFFI Ar agor bob dydd Mercher yn ystod y tymor o 11am - 1.30pm Gweler tudalennau Themâu ar y wefan am ddyddiadau: www.nptcgroup.ac.uk/themes Bwydlen Pryd Arbennig y Dydd Cawl y Dydd Paninis Amrywiol Brechdanau Amrywiol Cacennau Cartref Neu, i fwcio cinio 01686 614215 neu i fwcio cinio nos 01686 614555 Gwlash Fferm Fronlas gyda Gnocchi Puprau Coch Melys a Phersli CYNHWYSION Gwlash Gnocchi 1 kg tatws (gyda chroen) 1 Pupur coch mawr 1 llwy fwrdd o bersli 1kg cig eidion Cymreig wedi i ddeisio 1 llwy fwrdd o baprika Olew olewydd i ffrio 2 winwnsyn/nionyn wedi u torri 1 llwy fwrdd o gaws Parmesan 2 ewin garlleg wedi u malu 175g o flawd plaen 1 llwy fwrdd o flawd plaen 25g menyn 2 x 440g tomatos (tun) 1 wy a 1 melynwy 1 llwy de o biwrî tomatos 1.2l o wlych cig eidion Halen, pupur a menyn i ffrio DULL 1 Rhowch halen a phupur a chwarter o r paprika ar y cig eidion. Cynheswch badell ffrio gyda r olew olewydd: unwaith i fwg gael ei gynhyrchu, ychwanegwch lond llaw o r cig eidion. Ffriwch nes i bob ochr droi n frown cyn symud i blât. Gwnewch yr yn peth drosodd a thro nes i r holl gig eidion gael ei liwio n frown 2 Mewn sosban, cynheswch yr olew ac ychwanegwch yr winwns/nionod wedi u torri n ddarnau. Ffriwch yn uchel nes bod y nionod yn euraidd ac wedi dechrau mynd yn feddal. Ychwanegwch y garlleg a gweddill y paprika gan eu coginio am ychydig o funudau cyn ychwanegu r cig eidion. 3 Gwasgarwch y blawd a i rowch yn y cymysgedd, gan goginio am 2-3 munud. Ychwanegwch y tomatos wedi u deisio, gan eu droi cyn ychwanegu r piwrî tomatos a r gwlych. 4 Dewch a r cymysgedd i ferwi gan gael gwared ag unrhyw fraster ychwanegol. Gall y cig eidion gael ei ferwi n dyner am 2-2½ awr, nes iddo fynd yn feddal. 5 Gwnewch y gnocchi wrth i r gwlash barhau i goginio. Coginiwch y tatws mewn dŵr hallt gan eu berwi nes iddynt fynd yn feddal. Ar yr un pryd, rhowch y pupur coch o dan gril poeth nes i r croen ddechrau llosgi ar bob ochr. Gadewch i r pupur oeri ychydig ac wedyn gallwch eu plicio, tynnu r hadau a i dorri mewn hanner. Torrwch y pupur yn ddarnau bach. 6 Draeniwch y tatws a gadewch iddynt oeri ychydig. Pliciwch y tatws cyn iddynt oeri yn gyfangwbl a gwnewch datws stwnsh meddal. Ychwanegwch y pupur melys, y persli a r Parmesan, halen a phupur. Cymysgwch y blawd, menyn, wyau a melynwy. 7 Rholiwch y cymysgedd ar arwyneb gyda blawd drosto i wneud peli bach 1-2cm. Pwyswch yn dyner ar bob pêl gyda fforc i adael ymyl crib. 8. Ychwanegwch y peli gnocchi at sosban o ddŵr hallt sy n berwi a u berwi n dyner am 3-5 munud, dim mwy na 5 munud. Os ydych am eu defnyddio ar unwaith, cewch wared âa r dŵr, a u rholio mewn menyn neu u rhoi mewn padell ffrio gyda menyn poeth i greu golwg euraidd. 9 Mae r gwlash cig eidion yn barod nawr i wasanaethu gyda gnocchi pupur coch melys a phersli. Rhowch ychydig mwy o baprika dros y cig, os dymunwch. I fwcio cinio, ffoniwch: 01686 614215 neu, i fwcio cinio nos, ffoniwch: 01686 614555, neu anfonwch e-bost: themes-bookings@nptcgroup.ac.uk Rhowch fanylion am unrhyw anghenion deietegol wrth fwcio

CINIO Bob dydd Mawrth a dydd Iau, mae cinio ar gael am ganol dydd - dylid bwcio ymlaen llaw BWYDLEN CINIO ENGHREIFFTIOL Goujons Cyw iâr gyda sesame Madarch Cae gyda llenwad o Winwns/ Nionod wedi u carameleiddio a Chaws Y Fenni Cawl Cennin, Tatws a Sifys gyda Chroutons Blas Garlleg Penfras Canoldirol gyda Chrwst a Thomatos Hwyaden Rhost gyda Hash Hywaden Crensiog, Grefi Cwrw, Llysiau Gwyrdd y Gwanwyn a Moron Sglein Porc Rhost a Bola Porc gyda Chrofen/ Tonnen Crensiog, Grefi Seidr a Gwreiddlysiau Pentwr o Bigoglys a Chaws Geifr Profiteroles gyda Saws Siocled Soufflé fanila gyda Chompot o Ffrwythau Crymbl Afal a Rhiwbob gyda Chwstard 9.95 Gellir trefnu cinio busnes, ffoniwch 01686 614215 i drafod eich anghenion os gwelwch yn dda Bydd cinio Nadolig traddodiadol ar gael fel a ganlyn: 12, 13, 14 15 a 19 Rhagfyr 2017 Rhaid bwcio ymlaen llaw I fwcio cinio, ffoniwch 01686 614215 os gwelwch yn dda rhwng 9am a 2pm neu anfonwch e-bost: themes-bookings@nptcgroup.ac.uk I fwcio cinio, ffoniwch: 01686 614215 neu, i fwcio cinio nos, ffoniwch: 01686 614555, neu anfonwch e-bost: themes-bookings@nptcgroup.ac.uk Rhowch fanylion am unrhyw anghenion deietegol wrth fwcio 5

BWYDLEN CINIO NOS ENGHREIFFTIOL Mae ein myfyrwyr Coginio Proffesiynol L3 yn dylunio, cynllunio a chynnal ein Nosweithiau Thematig ar nos Fawrth Noson Gourmet Cawl Langoustine Gamwn wedi i botio gyda Phîn-afal gyda Phupur Penfras Sglein gyda Saws Verjuice a Grawnwin Crensiog Ysgwydd o Gig Oen wedi i frywsio, Lwyn Cig Oen, Llysiau Bychain a Jus Cyrans Cochion Jeli Blas Champagne Dysgl Blasu Mwyar Duon Coffi 24.95 4 I fwcio cinio, ffoniwch: 01686 614215 neu, i fwcio cinio nos, ffoniwch: 01686 614555, neu anfonwch e-bost: themes-bookings@nptcgroup.ac.uk Rhowch fanylion am unrhyw anghenion deietegol wrth fwcio

Diodydd cyn cinio o 6.30pm ymlaen. Cinio nos am 7pm HYDREF 2017 17 Hydref Diwrnod Rhyngwladol Cogyddion... 17.95 24 Hydref Tapas a Gwin o Sbaen... 19.95 TACHWEDD 2017 07 Tachwedd Hoff Bethau r Teulu gyda Sypreis... 15.95 14 Tachwedd Pethau Blasus o r Dwyrain Canol... 17.95 21 Tachwedd Noson Coginio Araf... 17.95 28 Tachwedd O r Pridd i r Plât i ddathlu Wythnos Helgig Prydain... 24.95 RHAGFYR 2017 05 Rhagfyr Bwyd, Bwyd, Bwyd - Cwis a Bwydlen Blasu... 19.95 12 Rhagfyr Cinio Nadolig... 22.95 13 Rhagfyr Cinio Nadolig... 22.95 14 Rhagfyr Cinio Nadolig... 22.95 19 Rhagfyr Cinio Nadolig... 22.95 IONAWR 2018 16 Ionawr Byd Bwyd y Stryd... 17.95 23 Ionawr Noson Burns... 19.95 30 Ionawr Gwledd Tsieineaidd... 17.95 CHWEFROR 2018 06 Chwefror Clasuron Enwog o r Tafarn... 17.95 20 Chwefror Noson i ddathlu Mardi Gras New Orleans... 19.95 27 Chwefror Dydd Gŵyl Dewi... 17.95 MAWRTH 2018 06 Mawrth Dathlu r Chwe Gwlad... 17.95 13 Mawrth Noson Thai... 17.95 20 Mawrth Bwyd a Gwin o r Eidal... 19.95 EBRILL 2018 10 Ebrill Pasta a Phwdinau... 17.95 17 Ebrill Noson Gourmet Spring into Wales... 24.95 24 Ebrill Noson yn y Rasys... 19.95 MAI 2018 01 Mai Bwyd a Gwin o Ffrainc... 24.95 15 Mai Pedwar Ban y Byd - Bwffe Bwyd Rhyngwladol... 19.95 22 Mai Noson Ganoldirol... 17.95 MEHEFIN 2018 05 Mehefin Bwyd a Diod o Wlad Groeg... 24.95 12 Mehefin Noson Gourmet... 24.95 19 Mehefin BBQ Caribïaidd Nosweithiau r Haf... 19.95 I fwcio cinio, ffoniwch: 01686 614215 neu, i fwcio cinio nos, ffoniwch: 01686 614555, neu anfonwch e-bost: themes-bookings@nptcgroup.ac.uk Rhowch fanylion am unrhyw anghenion deietegol wrth fwcio 3

CROESO BWYTY THEMÂU COLEG Y DRENEWYDD Croeso i Themâu, ein bwyty hyfforddi gyda lle i 60 gwestai a leolir yng Ngholeg Y Drenewydd, Grŵp o Golegau NPTC. Ymunwch â ni ar nos Fawrth - mae r bar ar agor o 6.30pm - bydd cinio yn cael ei weini am 7pm. Cewch gip ar dudalen 3 i weld y detholiad o giniawau thematig sy n adlewyrchu r tymhorau a digwyddiadau diwylliannol, lle yr awn ati i ddefnyddio bwydydd o ffynonellau lleol, lle bynnag y bo hynny n bosibl, gan gynnwys cynnyrch o Fferm Fronlas sy n rhan o Adran Amaethyddiaeth y Coleg. Mae enghraifft o fwydlen cinio nos ar gael ar dudalen 4. I fwcio cinio, ffoniwch 01686 614555 neu anfonwch e-bost themes-bookings@ nptcgroup.ac.uk (rhaid talu am bopeth 7 diwrnod cyn y noson dan sylw). Ar ddydd Mawrth a dydd Iau, rydym ar agor o Ganol Dydd - edrychwch ar dudalen 5 i weld enghraifft o n bwydlen cinio tri chwrs. I fwcio cinio, ffoniwch 01686 614215 rhwng 9am a 2pm neu anfonwch e-bost: themes-bookings@nptcgroup.ac.uk. Rydym yn hapus i gwrdd ag unrhyw anghenion deietegol arbennig. Rhowch wybod i ni a darparwn rywbeth addas fel dewis arall â phleser. Croesawn grwpiau amser cinio a gyda r nos - i drafod eich anghenion, ffoniwch 01686 614215 rhwng 9am a 2pm neu anfonwch e-bost: themes-bookings@nptcgroup.ac.uk 2 I fwcio cinio, ffoniwch: 01686 614215 neu, i fwcio cinio nos, ffoniwch: 01686 614555, neu anfonwch e-bost: themes-bookings@nptcgroup.ac.uk Rhowch fanylion am unrhyw anghenion deietegol wrth fwcio

Coleg Y Drenewydd, Ffordd Llanidloes, Y Drenewydd, Powys, SY16 4HU I fwcio, anfonwch e-bost: themes-bookings@nptcgroup.ac.uk