Food And Service Fit For Local Dignitaries
6 December 2011
Hospitality and Professional Cookery students at Buxton College played a major role in the University of Derby Buxton's graduation ceremony on Saturday December 3 when they prepared and served refreshments a hot and cold buffet to dignitaries and VIPs.
The Hospitality and Professional Cookery students prepared and served breakfast - including a range of fruit filled pastries, then canapés and lunch to University dignitaries including the University's Chancellor the Duke of Devonshire, Vice-Chancellor Professor John Coyne, Honorary Doctors former Labour MP for the High Peak, Tom Levitt, and the Managing Director of the Heights of Abraham, Andrew Pugh and their guests.
The produced an incredible spread of hot and cold canapes including:
- fish and chips
- wild boar sausage with apple mash
- roast pepper and goats cheese
- warm brie and cranberry relish
- tuna lion on fennel and orange salad
A smorgasborg including
- decorated selection of seafood
- roast Derbyshire beef in mini Yorkshire puddings
- chargrilled marinated Chatsworth chicken with oriental noodles
- yegetarian Dovedale blue strudels
- mini roast potatoes
And dessert of:
- Individual tartlets and pastries
- Fresh Fruit platter
- Cheese board and homemade breads
The guests, including Professor John Coyne all commented on the superb presentation, flavour and variety of food, and how it made the event extra special.
Well done to all the students involved on the day.
