Finalists from the BBC Two cooking show MasterChef: The Professionals are taking time out of their busy schedules to share their expertise with our trainee chefs on Friday 16th February, when they are taking charge of the Adams Restaurant for its lunchtime service.
Six lucky catering students will be working alongside the finalists to prep, cook and serve a sensational 8-course tasting menu, which the professionals have created especially for this one-off event.
Reflecting the calibre of these rising culinary stars, the dishes offer imaginative and modern flavour combinations, including: sticky beef cheek with nashi pear and blood risotto. ‘Sweet meets savoury’ with the fish course; featuring roasted cod, smoked cauliflower, blue cheese, caviar and white chocolate; while a modern take on ‘surf and turf’ sees 12-hour belly pork served with langoustine and apple. Red curry ice cream, candy-floss and burnt lemon is one of the two sweet courses being served.
Phil Tomlinson, Faculty Area Manager for Catering & Hospitality, describes the menu as an “exciting combination of flavours and textures which will really push our students to achieving the next level of cooking.”
Cooking on the day will be Louisa Ellis and Zoe Simons from the latest series, and from the nail-biting finale of 2016, chefs include Nottingham-based Rich ODonnchu, as well as Wayne Sullivan, James Villiers and Matthew Healy.
In true MasterChef style, each dish will be introduced to the diners by the chef prior to being served.