The Catering and Hospitality department at Riverside College were thrilled to welcome Liverpool Football Club’s Executive Head Chef Chris Marshall and his team to prepare a spectacular seven course banquet for over 60 guests.
The fine dining experience, held at the College’s Scholars Restaurant allowed the students the incredible opportunity to watch, observe and work alongside extremely talented chefs and front of house from Liverpool Football Club.
Under pressure and against the clock, the team prepared Canapés and Seared Hand Dived Scallops as the first two courses, followed by Pressed Chicken & Leek Terrine, Curried Monkfish and Aged Beef Sirloin. The final courses were a spectacular Orange Cake and Petit Fours.
Stephen Parkinson, Head of Catering and Hospitality at Riverside College commented on the evening, “This was a fantastic opportunity for our students to gain valuable work experience and learn how to work against the clock in a high pressured environment. The students produced some world class dishes and the feedback we received from the customers was extremely positive.
“Events like this are vitally important to help our students develop and we look forward to working with Liverpool Football Club again in the future.”