“Being given the opportunity to take full control on every aspect is something I can’t wait to do. I’m particularly looking forward to being able to use what skills I have already learnt and put them into practice. I hope all that attend really enjoy my Wild Western Steak Night!”
Level 3 Professional Cookery
Thursday 23rd February 2017
6:30pm – 8:00pm
Potato skins, topped with cheddar cheese, bacon and sour cream.
Breaded chicken goujons with a choice of mild or hot sauce and served with celery and blue cheese dressing.
Grilled king prawns, seasoned with garlic lemon pepper butter and served on toasted fresh-baked bread.
Sirloin or Rump Steak, home made fries, tomato and mushroom with peppercorn or BBQ sauce.
Five bean enchilada.
Apple classic, vanilla ice cream, honey cinnamon caramel sauce.
Strawberry cheesecake, whipped cream.
Chocolate brownie, vanilla ice cream, hot chocolate sauce.
A vegetarian option was also available.