Colchester Institute is thrilled to announce the success of the third annual Taster Dinner, held in collaboration with Milsom Hotels and Restaurants on Thursday 6th February. The evening featured a multi-course menu prepared by Milsom’s renowned chefs, with Level 3 Chefs and Hospitality students assisting both in the kitchen and front of house.
The evening began with an exceptional first course from Fraser Rowe, Head Chef at Milsoms, consisting of a beetroot and fig winter leaf salad served with a coconut yoghurt complemented by a dill and fig leaf oil.
This course was followed by a delicate sea trout and tiger prawn ravioli with a chorizo and mussel sauce, accompanied by a squid link tuile from Andrew Thurston, Head Chef at The Pier.
Andrew Hirst, Executive Chef at Milsom Hotels, presented the main course, sirloin of Dedham Vale beef with glazed short rib served with smoke pomme puree, Jerusalem artichoke, with a parsley and oat crumb and Madeira jus.
The evening concluded with a selection of desserts from Florien Ruel, Head Pastry Chef at the Talbooth, this included Belgian milk chocolate mousse, caramel and miso cremieux, candied hazelnut, brownie and mango sorbet.
“Our Level 3 Chefs and Hospitality students had the invaluable opportunity to assist in both the kitchen and front of house throughout the Taster Dinner,” said Stephen Frei, Lecturer in Hospitality and Food Studies at Colchester Institute. “We are incredibly grateful for our ongoing collaborations with Milsom Hotels and Restaurants. This partnership provides our students with an exceptional, hands-on experience in a real-world setting. It’s an opportunity that not only enriches their learning but also helps prepare them for successful careers in hospitality.”
The event, held in the Balkerne Restaurant, at Colchester Institute, was sold out. Guests were able to experience exceptional dishes crafted by Milsom’s top chefs and Colchester Institute’s students. The evening highlighted the importance of practical learning, with students gaining a deeper understanding of the demands and operations of a high-end restaurant.
This Taster Dinner is just one example of the ongoing collaboration between Colchester Institute and Milsom Hotels and Restaurant Group. The two frequently work together on initiatives such as training, charity events, and other hands-on learning opportunities, giving students invaluable real-world experience in the hospitality industry.
For more information about upcoming events or to learn more about the Balkerne Restaurant at Colchester Institute, please contact 01206 587511 or email balkerne.restaurant@colchester.ac.ukay and Thursday for dinner. To learn more and book, learn more CH&FS – The Centre for Hospitality and Food Studies – Colchester Institute.
