Latest News

Unrolling the Red Carpet

The Red Carpet

The Red Carpet Restaurant and Bistro at Eastleigh College has been officially opened by special guest Ted Wood, proprietor of Southampton's prestigious Dock Gate 4 Restaurant, who was most impressed by the new style, menu and the professionalism of the students' service. The restaurant's new contemporary red and cream interior was designed by former Art & Design student Vicky Lewis, the winner of a competition judged by Ted Wood to create a new look for the restaurant. The grand opening was attended by local employers, heads of local schools, Governors and College Senior Management. Commenting on the event guest Luci Woodland said "the menu was original and exciting, the presentation excellent and the service professional yet friendly. Please extend my compliments to all involved."

The Red Carpet is open to the public and serves top quality lunches and dinners on Thursdays and Fridays during term-time. Through working in the restaurant, Eastleigh College's Catering and Hospitality students gain industry experience in a professional modern restaurant environment and many go on to work as chefs or front of house staff in top hotels and restaurants. Forty students a year follow a range of full time courses including NVQ 1 & 2 in Professional Catering, BTEC First Diploma in Hospitality and BTEC National Certificate in Hospitality Supervision. Part time courses are also on offer at Eastleigh College including NVQ 2 in Food Preparation, NVQ Level 3 in Food & Drink Service and BIIAB National Certificate for Personal Licence Holders.

Chef Lecturers Rob Strachan and Alan Humphrey teach the students all aspects of food prep, cooking and menu planning across a range of cooking styles. For The Red Carpet, Rob Strachan has taken a fresh approach to the starters and main courses on the menu in both the ingredients and preparation style, with signature dishes such as griddled Asparagus on a Roche of Fresh Goats Cheese, Toasted Brioche with Sun-blushed Tomato and Rocket Salad, Rolled Escalope of Chicken Breast with Glazed Ham and Tarragon Stuffing. Meanwhile Alan Humphrey specialises in desserts with mouthwatering creations such as Hazelnut and Chocolate Terrine and Strawberry and Orange Shortbread Stack with Passion Fruit Coulis. Mr Humphrey has been honoured by the Conseil Culinaire Francais de Grande-Bretagne who awarded him a Grand Cordon Culinaire medal in 2006, the highest accolade awarded to chefs.

Students are also trained in all aspects of front of house operation including greeting guests and customer service, and in a range of styles from bistro quick service lunches, to four course silver service dinners, under the tutelage of Doreen Riches and Carolyn Cosgrove, Lecturers in Hospitality and Catering. The students are taught excellent restaurant skills, good communication and customer care skills, good personal presentation, self motivation, reliability and punctuality and team working skills.

A three course lunch at The Red Carpet costs £5 a head, and a four course dinner costs from £12.75 to £14.75. Booking is essential as the restaurant is very popular. Members of the public wishing to try The Red Carpet Restaurant for themselves should ring 023 8091 1053 or email restaurant@eastleigh.ac.uk to make a reservation.

Release date 01/06/2007