Eastleigh College have joined forces with Lainston House to deliver a special seasonal menu for fifty guests at our East Avenue Restaurant.

Executive Chef Phil Yeomans of Lainston House joined our learners for the day to help guide them in creating a seasonal inspired taster menu that could emphasise local and freshly grown produce. Among the delicacies on offer were Rosary Goat’s Cheese, Venison Loin, Soused Mackerel and Rum Baba, all served alongside a healthy assortment of vegetables and dressings. The guests were full of praise for the menu and had the opportunity to meet the chef learners afterwards to thank them in person.

Lainston House is a 17^th century luxury hotel with award-winning dining experiences and is home to the renowned Season Cookery School run by experienced industry professionals. Phil Yeomans is one of these experts and has been at the forefront of developing new talent at the House, helping to create work experience opportunities and bespoke training programs for the next generation of chefs. Multiple learners from Eastleigh College have been involved in these initiatives and the takeover nights offer learners the chance to learn and develop new culinary skills.

Phil commented on the value of the evening: “These occasions give aspiring chefs the chance to bolster their abilities through learning new techniques and approaches that they may not have come across during College. I can remember being in their shoes and feeling nervous in the kitchen, but these events help build so much confidence and are an excellent way to develop and advance people.”

Greg Cheeseman, Chef Lecturer at Eastleigh College, said: “A big thanks to Phil and the team at Lainston House for working with our learners to create a fantastic menu for our takeover night. It was highly beneficial for our learners to work with seasonal produce and experience a range of new techniques and presentation skills.”

Denise, a guest during our Guest Chef takeover, left a glowing review: “Top quality again, the learners are very talented and the food and service could not be better. The atmosphere is very relaxed and Sue (Head of Hospitality and Catering) is supportive and encouraging to all the learners.”

With the College having become an MSK Academy last year, the event further enabled learners to have access to special high quality MSK ingredients, which helped in the understanding of new techniques such as glazing and sousing.

For more information on our Hospitality and Catering course offerings, please click here.

For any further information, please contact the College at BeBetter@eastleigh.ac.uk.