A charity dinner last month in the training restaurant Zest, at West Suffolk College saw the return of former student Des Artiss who worked with the current students(pictured) to create a fabulous dinner. Des recently won the Restaurant Associates Award for Culinary Excellence and came back to thank the college for his firm grounding in the industry. We ate:
Salmon. Cured Loch Duart Salmon, Miso Creme Fraiche, Cucumber and Salmon Crackling
Goats Curd. Goats curd, Heritage Beetroot, Chicory, Golden Raisin and Toasted Walnut Dressing
Beef. Slow Roast Fillet of English Beef, Braised Cheek, Salt Baked Carrots, Horseradish Mash and Braising Juices
Rhubarb Cheesecake. Vanilla Fromage Blanc, Poached Yorkshire Rhubarb, Rhubarb Sorbet, Ginger Crumb
