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Bob's Blog: Nov 2009
On Sunday at the Cenotaph, all around the UK and at Cemeteries across the globe, services will take place to remember those who made the ultimate sacrifice. The vital resources of The Royal British Legion will again be needed to help and assist the beloved family members of those who on our behalf lost their lives and continue to so far away from home and their loved ones.The Royal British Legion feature very heavily in all our lives as we approach Remembrance Day, and a fine example of the wonderful work they do is demonstrated by their support of Duane and our new apprentices as all three start their new training and life-building journey. Duane is now our senior apprentice having completed his NVQ level 2 and will oversee the two young men who will commence their level 1 and 2 courses next week.
It is our hope that the fast tracking of this practical and theory based training will see them complete and attain their NVQ qualifications by late spring of next year, and will be then qualified as entry level chefs, therefore highly employable. So on behalf of our apprentices, the Beef Kitchen Ltd, and the Sir Oswald Stoll Foundation we sincerely thank The Royal British Legion for their understanding and magnificent support for the young apprentices of Pryors Bank Café project.
I am carrying on from my last blog fresh from a swanky dinner in the West End with the news that Training For Life has awarded our young NVQ trained Chef, Duane Telfer 'Apprentice of the Year'. Once our new apprentices are settled in, and changes will soon take affect at the café that will include 'Apprentices Day' where the whole process from planning a menu to serving the finished product will take place under the expert eye, and guidance of Mike the General Manger and Head Chef of the café.
The following menu was served to great appreciation last week for high-powered dinner party at the café; could we tempt you with any of the following?
* Seared West Coast Scallops, cauliflower panna cotta, baby cress salad and caper & raisin vinaigrette
* Paupiette of lemon sole, sautéed baby spinach and white wine & dill cream sauce
* Fillet of Beef Wellington, sautéed new potatoes, green beans and Madeira sauce
* Dark chocolate mousse, apricot puree and clotted cream
The first ever fine dining to take place at the Pryors Bank Café, but we were assured it would not be the last by the host of the evening. Duane our standing apprentice was involved the production of that menu as well, so one could see why he was selected as best apprentice of the year, by Training for Life.
As I write this blog we are also planning a new concept in dining at the café soon to be announced, so please watch this space.
Bob