Banqueting Study Tour in Bavaria organised by Craft Guild of Chefs business partner
One of the highlights of the tour was a culinary demonstration by Henry Bosi that focussed on his favourite banqueting dishes from his career. The dishes included a cannon of lamb with lamb lasagne and a fillet of beef with oxtail ravioli.
David McKown, director of UHS, said: “Henry shared culinary techniques and creative solutions for our group of 15 delegates who will now apply these skills back in their own universities.”
The tour took place in Bavaria, as it is the hometown of Convotherm a Welbilt brand that makes combination ovens for the industry delivering successful banqueting solutions.
Andy Daniels, culinary lead for Welbilt and University Business Development, added: “It was a pleasure to host a great delegate group from such a wide range of leading UK Universities, sharing insight into banqueting processes and best practice, another key success in the UHS and Welbilt partnership.”