Well, whatever the reason, you missed an amazing meal! We served the Graduate Supervisors Dinner the same menu as we had planned for Formal Hall, hence the upcoming photos.
We started Monday's dinner with a smoked salmon and mozzarella terrine with basil and pink peppercorn dressing. The recipe for this came from the book Terrines and Verrines by Franck Pontais. You'll see more of his lovely recipes as the term progresses; great book!
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After the starter we moved onto a Green Apple Sorbet to cleanse the palatte.
For the main course we served a recipe from Gordon Ramseys 3-star Chef.
Chump of Lamb with Confit Shoulder
Provençal vegetables, spinach, and bail lamb jus
Fondant potatoes and celeriac puree
The combination of med-rare sous vide lamb and slow roasted confit of lamb was amazing. The same dish is currently on the menu at Restaurant Gordon Ramsey at £90.00 a head for three-courses...
The picture below comes from Gordons website, the one above from the Pembroke Kitchen; which do you prefer?
To finish the meal we served a lovely Mille Feuille of Raspberry and Mint from an exceptional book called The Last Course by Claudia Fleming.
Formal Hall costs £7.00 for Pembroke Students, the same food would cost you £90.00 at Gordon Ramseys (not to say we cook as good as Gordon, but we're close!). I hope this explains my suprise when no one came to dinner!
Well I was lucky enough to attend the Graduate Supervisors' Meal and thought it was
ReplyDeletefantastic, the mille feuille was outstanding. Either way brilliant stuff
and am sure Gordon doesn't serve the food in a prettier room.
B.P.
Fair Play - the food does look pretty spectacular. I can't speculate why others didn't go last night, but for me I'm on recovery and have a couple of birthday formals. As with every other student I do wish I could go to formal every night - but it's just not possible.
ReplyDeleteAs a suggestion - maybe when you post menus you could link to photos of the dishes, I know seeing that dessert would have convinced me to splash out...
I come to formal every Sunday and the food is always good but never anything so special as the weekday menu. Would you ever create something like that, in three courses, for your faithful Sunday diners?
ReplyDeleteMmmmmmm..... This makes me so hungry.
ReplyDeleteoutstanding food at the supervisors dinner - an inspired decision
ReplyDelete