News: Delilah partners with students for foodie takeover

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Poached asparagus, herbed goats cheese, broad beans, tomato emulsion

Students from both Professional Chefs Diploma and Hospitality Supervision and Leadership courses worked alongside Delilah food and wine expert Nik Tooley, preparing and serving a stylish five-course menu to a packed Adams Restaurant.

A picture of some food — Baron Bigod cheese, smoked bacon crumb, frisée, hazelnut dressing

The menu featured selected artisan foods and included: seared lamb rack, truffle oil mash, caramelised mushroom purée, and parsley oil, followed by compressed strawberries, basil sorbet, and pink pepper crumble.

Person talking in the Adams building restaurant — Nik Tooley giving an introduction to the food and wine pairings at the Adams Restaurant

I’m a self-confessed food nerd, who loves finding out about products and their provenance, as well as the reality of food rather than the common misconceptions.

“It’s very enjoyable to be able to share some of that with students and customers alike, and it’s hopefully something we can replicate in the future. Plans are already afoot!
Nik Tooley — Delilah

Amy Challoner was one of the Level 3 Professional Chefs Diploma students who took part. She impressed Delilah staff with her pastry skills during the takeover.

I learned a lot about the dishes I was producing and was inspired by the use of ingredients and flavour combinations.

“Delilah staff spent time explaining what Delilah is all about to the students, which set us up for a very successful takeover.
— Amy Challoner

The evening was a huge success with fantastic feedback from a full house.

“This has led us to plan similar collaborations with Delilah, when the restaurant reopens for the new academic year in September.
— Chris Stamp

The Adams Restaurant, which was recently inducted into the Trip Advisor Hall of Fame for achieving five years of excellence, regularly holds takeover evenings with renowned restaurants and chefs.