Home Blog Hospitality's 'Grand Christmas Buffet' series
Posted on Friday, 22 December 2017

“Thank you to all of the staff who supported the students today at the buffet... Well done, a fabulous achievement..."  - Denise, Hospitality Coordinator

RGIT Commercial Cookery students closed 2017 with a series of grand buffets on Tuesday, 12 December, and Thursday, 14 December last week. Staff had an early dinner on Tuesday evening when they supported students for the grand buffet at 5:00pm which saw over 30 guests in attendance. Similarily, staff made sure to not bring their lunches on Thursday when over 50 staff joined students and their Trainers, Monty and Ben, who prepared and served a wonderful lunch at Main Campus Boardroom at 1:00pm.

A largely vegetarian menu saw also turkey legs and pork slowly cooked in milk. The menu in its entirety included:

  • Beetroot dip
  • Caviar d’aubergine
  • Flat bread and puri
  • Turkey legs with apricot glaze
  • Pork shoulder slow cooked in milk, sage and capers
  • Penne with green olives, garlic, capers, fresh tomato, oregano and basil
  • New potatoes with peas, mint and brown vinaigrette
  • Beans, asparagus, roasted almonds and sumac
  • Glazed baby carrots, butter and honey
  • Tomato, bocconcini and basil salad
  • Warm lentil salad
  • Cigars, pistachio, almond and honey
  • Cigars, cream cheese, lemon and honey
  • Semolina coconut and marmalade cake with rose water yoghurt

Photos of the buffets can be viewed on our Facebook by clicking the below button.