Lakes
Salt-baked celeriac, Tunworth cheese, black olive and toasted yeast
(Designed by Anya, training at Home by Simon Rogan)
Cured Scottish salmon, whipped cod's roe, avocado and wasabi sorbet, pickled cucumber
(Designed by Patrick, Marcus & Luke, training at L’Enclume)
Aged short rib of beef, creamed potato, kimchi, horseradish and salsify
(Designed by Archie, Ben & Richard, training at Henrock)
Bitter chocolate mousse, preserved blackberry, blackcurrant wood oil, almond
(Designed by Anya, training at Home by Simon Rogan)
Rhubarb poached in blood orange, caramelised white chocolate cream, woodruff and pistachio
(Designed by Megan, Harvey & Charlie, training at Rogan & Co)
'Academy by Simon Rogan' Apprentice Dinner
On Wednesday 8th March our ‘Academy by Simon Rogan’ apprentices will be hosting a dinner at Kendal College, this sees them very close to completion and this dinner is to celebrate the success of this programme.
The five-course menu has been created and will be cooked by our current cohort of academy apprentices.
The Menu
Salt-baked celeriac, Tunworth cheese, black olive and toasted yeast
(Designed by Anya, training at Home by Simon Rogan)
Cured Scottish salmon, whipped cod's roe, avocado and wasabi sorbet, pickled cucumber
(Designed by Patrick, Marcus & Luke, training at L’Enclume)
Aged short rib of beef, creamed potato, kimchi, horseradish and salsify
(Designed by Archie, Ben & Richard, training at Henrock)
Bitter chocolate mousse, preserved blackberry, blackcurrant wood oil, almond
(Designed by Anya, training at Home by Simon Rogan)
Rhubarb poached in blood orange, caramelised white chocolate cream, woodruff and pistachio
(Designed by Megan, Harvey & Charlie, training at Rogan & Co)
The menu is priced at £50 per person.
Dinner will begin at 7 pm with arrivals from 6.30 pm. Diners will be allocated seats on mixed tables of 10 guests. Please advise of any dietary requirements when booking.
Please contact Kendal College on 01539 814700 Monday to Friday between 9am and 5pm to book.
