When a lecturer starts a new culinary adventure at a college they hope to develop and inspire – and take all the learners on an educational path forward and upwards. This was made a lot more difficult by after March 2020 due to the Covid-19 pandemic.

Leicester College made a call to ‘A Passion to Inspire’ to help inspire learners and to introduce the college to great local employers. Murray Chapman believes we all need to support our local colleges and not just support and inspire the learners but the lecturers – and build that trust and support network between education and Industry.

Talking about the event, lecturer Daniel Murphy said: “It is humbling to see all these amazing chefs and food service professionals come together and help support our students in their journey. We cannot thank them all enough.

“Our students were truly inspired by the event. They got to see new things that ordinarily we wouldn’t be able to do at college, like the liquid nitrogen for example. Not only was it a great experience for our students but all the staff involved enjoyed it too and learnt a few things along the way.”

A student Phoebe Timms, added: “This was a great experience for us, I got to try and learn new things that I wouldn’t normally have done. It was great to interact with these amazing industry professionals. We really appreciate the time and effort from all involved.”

Canapes

• Brown crab mousse on toasted focaccia with lemon curd / pickled heirloom tomato on focaccia with onion ash
• Rougham venison carpaccio with venison wine gum and juniper /
• Curried cauliflower, toasted cumin seeds and golden raisin soaked in cinnamon and vanilla syrup (V)
• Compressed watermelon with soy (V)

Starter

• Duck confit hash, duck egg yolk ravioli and white truffle oil

Main

• Aspall’s cyder braised pork belly, black pudding and loin Wellington, confit shin, fermented cabbage, cranberry and juniper braised cheek, toffee apple crackling, beetroot mash

Pre-dessert

• Pear and blue cheese sorbet

Dessert

• Smoked pork fat apple crumble with LN2 bacon jam ice cream
• Apple crumble with LN2 Vanilla ice cream

Petit Fours

• Nougat of pistachio and cherry
• Miso white chocolate truffle
• Caramel delice with smoked Maldon salt
• Blackcurrant pastil
• Limoncello meringue cocktail