Gourmet Night

Gourmet dining at the Oban Centre

The SVQ Professional cookery students and the NC Hospitality class teamed up to produce a gourmet evening. The participating students from Islay, Mull and the Oban area designing a 7-course menu to server to guests in the Argyll College Oban canteen.

The Autumn theme menu was as follows..

Canapés

Breads

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Our own Duo of smoked Salmon served with tarragon dressing

Beetroot salad served with smoked Goats cheese.

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Wild Mushroom Consommé with Puff pastry lid

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Bramble sorbet

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Venison wrapped in Scottish Bacon with Sloe and Juniper reduction

Autumn style Ratatouille with Sloe and juniper and toasted walnuts

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Selection of seasonal desserts

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Autumn Opera Cake Petit Fours

In addition to planning and preparing the meal the students also decorated the Oban canteen and served the meal.

The menu included such items as a duo of Smoked salmon with Dill dressing. The students smoked the salmon themselves and then captured the smoke in a glass. At service the glass was removed in front of the diner to add some theatre to the dining experience.

The main course was local venison or a vegetarian option of Ratatouille.

To close the menu the students created 6 different desserts finished with an Opera cake.

The service from the hospitality students was described by the diners as ‘thorough and attentive’.