Dingley Dell Flying Visit comes to Westminster Kingsway College

The  Staff Canteen

The Staff Canteen

Editor 28th February 2014
Culinary Arts students at Westminster Kingsway College were given the chance to work alongside top chefs at the latest Dingley Dell Flying Visit. The events are billed as fun evenings where diners experience everything that’s great about pigs and pork, with several pork-loving distinguished chefs visiting each venue to cook a course for a pork tasting menu with matching wines. For the first time, The Vincent Rooms at Westminster Kingsway College played host to the event and Gary Hunter, head of faculty for hospitality and culinary arts at the venue, said: “Being able to host this event, and to welcome some of our excellent alumni back to their spiritual home, is a testament to the excellent team and facilities we have, all of which provide our students with a real-life working environment to prepare them for working in the industry. “I would like to thank all of the fantastic chefs who have dedicated their time to this event, supporting the next generation of culinary talent in the UK coming through at Westminster Kingsway College.” Professional Chef and Restaurant Diploma students served with International Culinary Diploma student chefs working in the kitchen supporting chefs to create the six course tasting menu, which included:
  • Live Canapés by Eric Snaith, Titchwell Manor with students Rowan Darlow and Elena Bressa
  • First Course of Maple Syrup and Bourbon Glazed Pork Belly with Waldorf Slaw by Sophie Michell, Belgraves Hotel with students Annika Jaramillo and Eun Jin Oh
  • Second Course of Pork Collar, Onion and Fennel by Mark Poynton, Alimentum Restaurant with students Jun Pyo Jeon and In Mi Kim
  • Third Course of 9 spice Pork Loin, Cheek, Golden Turnip and Apple by Russell Bateman, Colette’s at The Grove with students James Bye and Jin Lee
  • Dessert of Earl Grey, My Grandads brioche and Forced Rhubarb by Henry Herbert, Hobbs House Bakery with students Luke Pearce and Nyung Namgung
  • Petit Fours by Niamh Shields, Eat Like A Girl with students Shokofeh Hejazi and Melissa Hoque
Diners at this unique event were given a butchery master class by butchers Kevin Burrows and Tom Roberts, mouth-watering pork dishes introduced by chefs, a selection of wine and a short talk on farm animal welfare from the RSPCA’s Freedom Food. Jeremy Cooper, CEO of Freedom Food, said: “Provenance is becoming more and more important in the catering industry and this has been a great opportunity for us to demonstrate that high standards of welfare are a very important element. “We really appreciate the opportunity to demonstrate that to the chefs of tomorrow through our involvement with Flying Visits.” All proceeds from the event were donated to Great Ormond Street Hospital.

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The  Staff Canteen

The Staff Canteen

Editor 28th February 2014

Dingley Dell Flying Visit comes to Westminster Kingsway College