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News: Expert chef shares expe­ri­ence with students

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Daniel Cain
Daniel Cain

Professional chef Daniel Cain is returning to his training roots at Nottingham College to pass on his culinary experience to current hospitality and catering students.

Daniel, 27, has been work­ing at the award-win­ning Pal­frey in Der­byshire for the past year, but he’s tak­ing the night off on the 7th Novem­ber to bring his spe­cial five-course tast­ing menu to the College’s Adams Restau­rant for a one-off takeover evening.

Since com­plet­ing his train­ing at the Col­lege back in 2008, Daniel has been busy work­ing his way up through the ranks – from com­mis chef to sous chef at The Wol­la­ton Pub and Kitchen, to Head Chef at the Punch Bowl Inn in West Hal­lam. Now Daniel’s run­ning the kitchen at The Pal­frey, along­side Head Chef Thomas Bur­ton, where in the first year of open­ing they won best restau­rant in the East Mid­lands as well as Restau­rant of the Year in the recent Der­by Food and Drink Awards. 

Thomas com­ment­ed: Dan has made a mas­sive con­tri­bu­tion since start­ing at the Pal­frey and he’s grown from strength to strength. We work in a small team so Dan is a cru­cial cog in the machine of our kitchen. His work eth­ic and desire to bet­ter him­self and the Pal­frey have been an impor­tant fac­tor in us win­ning sev­er­al awards in our first year. I’m excit­ed for peo­ple to expe­ri­ence his new menu that will show­case every­thing he’s learnt over the last few years.” 

Daniel has fond mem­o­ries as a trainee chef at the Col­lege. He said: 

Col­lege taught me the ins and outs of the restau­rant trade — front and back of house — which I believe is very impor­tant for every chef to under­stand. I learnt the basics and the clas­si­cal side of cook­ery and gained the nec­es­sary foun­da­tions for my career. 

Not­ting­ham Col­lege is a great way to start your cater­ing train­ing. You get to expe­ri­ence ser­vice in a real kitchen envi­ron­ment before tak­ing that impor­tant leap into the real world. 

 — Daniel Cain

The impres­sive five-course tast­ing menu, which Daniel will be prepar­ing with the help of Not­ting­ham Col­lege stu­dents, includes: pheas­ant breast, game fag­got, smoked pomme purée and a port jus; fol­lowed by a white choco­late and jas­mine tea mousse, dark choco­late sor­bet and milk choco­late soil, and quince fruit.

He said: The menu I’ve cre­at­ed for this takeover is sea­son­al which is very impor­tant to me as a chef. Using ingre­di­ents that are in sea­son, and mak­ing them inter­est­ing and excit­ing is key. It’s easy to chuck ingre­di­ents on a plate, but devel­op­ing dif­fer­ent tex­tures and flavours in dish­es, with­out over com­pli­cat­ing them, is my ethos to devel­op­ing great dishes.”

We’re so proud of Dan and how far he’s come since his train­ing with us. He’s a fan­tas­tic inspi­ra­tion to our stu­dents and we can’t wait to wel­come him back. Our cus­tomers are in for a real treat and our stu­dents will learn so much from the experience. 

 — Adams Restau­rant Man­ag­er and Lec­tur­er Christo­pher Stamp

To book your table call: 0115 910 4510 or vis­it the web­site at: www​.not​ting​ham​col​lege​.ac​.uk

Published on:
  • 16th October 2019 (1:43 PM)
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