The CASBar, our second year cafe bar operation is open once more. This gives our 2nd year students the chance to study a more informal style of service which requires a different service approach, and shows them how pricing and volume of sales can have a real impact on a small business. Whether you would like to ‘grab a tasty cake and a cuppa to go’ a full three course meal, or something inbetween, the choice is yours.
The CASBar will be open every Wednesday Thursday and Friday throughout this semester (except the Easter break) 08:30-14:30. Greynore 2.
Once again the Culinary Arts Studio provided a series of five course Christmas lunches for both its students, staff and local clientele.
We cured salmon, cooked kilos of turkey, potatoes, sprouts and carrots, produced a lake of brandy sauce and custard, mountains of mince pies and Christmas pudding. For many of the students it was their first British Christmas experience and they were amused by ‘pigs in blankets’ and ‘the pulling of the wishbone’ and bemused by Christmas crackers.
Last Friday’s Macmillan event was a great success, we would like to thank all those who supported us, especially our regular and new customers, staff, students, family and friends. With your continued support we have to date raised £320.54 for Macmillan, however, the donations are still coming in! Many thanks everyone.
The CAS recently held an event to raise money for Macmillan Cancer Support. On offer in the CASBar were a vast array of tasty cakes, shortbreads and scones to go with our teas and coffees, all served with a smile by some of our very able and willing students.
We produced light lunches for 40 customers, ploughmans, quiches, crumbles and pies were eaten and enjoyed all in the name of a good cause. Much of the produce from our raised beds was turned into delicious jams, jellies, chutneys and relishes during the summer, which were available to buy, together with some fresh CAS grown, fruit and vegetables.The homegrown Cucameloms (aka mouse mellons) were an endless source of conversation- tasting like a cross between an cucumber and lime.
This June the CAS held 7 widening participation events, for local schools and colleges.
The theme this year was ‘MasterChef Goes Global’. The students were divided into teams, each being given a separate course to produce for themselves, fellow students, and the MasterChef judges. The global theme saw students produce dishes such as Indian bhaji, Spanish tortilla, French crepes, and authentic American key lime pie with blueberry ice-cream to name a few. Continue reading
The Culinary Arts Studio recently hosted a packed, 3 day workshop for a group of 26 students from Modul University, Vienna. The students had the opportunity to taste a selection of English cheese, and sampled some local English beer and wines. Ken Woodward and Gill Rogers demonstrated some unusual probiotic food use, including making Yakult Ice-cream, and Yakult Iced Green Tea.
The most tender sirloin steak was cooked using the ‘sous vide’ method over a period of 24 hours, several sauces and meringues were prepared in the microwave to the excitement but disbelief of those watching, Biscuits were made and cup-cakes decorated.
Whist half the cohort went on a tour of Alfriston, Middle Farm and the Rathfinny Wine Estate, the remainder of the group prepared lunch in our professional kitchens….Christmas arrived in Eastbourne early this year! Continue reading