October 5th, 2015
The L20 Restaurant at Hugh Baird College welcomed back Nigel Haworth and his team from Ribble Valley Inns (RVI) recently for an evening celebrating some of their classic seasonal pub dishes.
Under the guidance of Jason ‘Bruno’ Birkbeck, Head Chef from RVI’s The Highwayman, students from the L20 Hotel School recreated a menu inspired by Bruno’s own creations.
Over two days, the Level 2 and 3 hospitality and catering students worked with Bruno to prepare and then serve the dishes in the L20 Restaurant. The menu included lobster and smoked salmon ravioli, venison, hunter’s pie, girolle mushroom, beetroot and juniper jus. As guest of honour, Nigel sampled all of the food made and said afterwards:
“The students did an impressive job with a complex set of dishes and they should be very proud of their efforts over the last few days. It’s been great to be back at L20 Hotel School and to see the enthusiasm and passion for food shown by the students.”
Recent RVI recruit and former L20 Hotel School student, Alex Rose, was part of Bruno’s team for the event this time, returning to the kitchens where she learned her trade. Alex completed the NVQ Level 3 Diploma in Professional Cookery at the pioneering L20 Hotel School and now works with Bruno at RVI.
“When I joined L20 Hotel School at Hugh Baird College I expected to learn the basics and be prepared for what was to come, but the opportunities I had there were amazing. As students, we got the chance to work with top chefs such as Kenny Atkinson, Nigel Haworth and Bruno. We also worked at high profile events for numerous companies, in places like St Georges Hall.”
Alex didn’t expect to be in full time employment so soon after finishing her course, let alone that she would be working for Nigel Haworth’s renowned team. She’s grateful to the work experience and training she had at the L20 Hotel School saying:
“I’m very thankful for the opportunities I was given on my course and it’s been great to come back and work with the new crop of students. If I was to give them any advice from what I learned, I would say to try to work fast but clean…and write everything down! Everything, even the little things.”
If you’re interested in a career in hospitality and catering, take a look at our courses, or come along to Open Evening on Thursday, 15th October to find out how we could help you with your recipe for success.