Level 5 BA (Hons) Events Management students at the Edge Hotel School were tasked with organising the first ever “Chef’s Table” at Wivenhoe House Hotel for a course assignment.
The four students, Nidal Aslam, Grace Boye, Ellie Channer and Connor Stephens planned the menu, working with Wivenhoe House chef Simon Morris, as well as organising the logistics and marketing of the event that took place in the hotel’s Brasserie.
The guests were treated to a three course meal with paired wines, wonderfully presented by Maitre d’ Lionel Lachasseigne.
Nidal, Ellie and Grace focussed on providing excellent service during the evening, from prosecco and mocktails in the lounge all the way through to coffee and chocolates. Meanwhile, Connor, supported by senior sous chef, Dave, talked through the menu and demonstrated the preparation of the dishes in front of the guests.
The students agreed to host the event to mark World Food Day and to showcase more unusual dishes that were still easy to source and prepare for a memorable meal. Their chosen menu of seared pigeon breast with chocolate macaroon starter, followed by roast pheasant with parsnip three ways and rounded off by a trio of desserts, certainly achieved that - as did the equally delicious vegetarian options.
Taking part in real world activities is what makes the Edge Hotel School unique in what it offers to students. All Events Management students have to work in small teams to plan, market and run an event for a real client giving them the experience vital to progress in their chosen career.
To find out more about the Edge Hotel School and their courses please visit their website.