27 April 2017
Two graduate chefs from West Nottinghamshire College will be hanging up their whites in the kitchens at The Black Bull in Blidworth, to return to the college’s restaurant for one special evening of dining.
Lewis Kuciers and Craig Hadden, who trained at the college and left in 2015, head-up the team at The Black Bull, which recently won two AA Rosettes thanks to their innovative cooking and clever culinary creations, after a visit from an anonymous AA inspector.
The two chefs will spend the evening next Thursday (4 May) cooking with Refined’s current cohort of talented students to create a delicious four-course menu for diners at Refined to enjoy, priced at £24.95 per person.
The restaurant is open for lunches from 12pm on Thursdays, Fridays and Sundays and there is a wealth of gastronomic choice at the Wednesday themed dining evenings from 6.30pm with the next one on 3 May being an Americana theme. There are also fine dining experiences from 6.30pm each Thursday.
Lewis, 20, said:
“It’s great to be coming back to college. It will feel quite strange to be working professionally in the kitchens where we learnt all our skills.
“On the evening we’ve got a mixture of food including some of the old dishes we used to cook as students. There will be monkfish vindaloo which is one of our specials at The Black Bull.
“I’m particularly delighted that the manager of The Black Bull is coming to support us as well as some of the regular diners who are keen to experience Refined.”
West Nottinghamshire College provides education and training to some 30,000 full- and part-time students across all major industry sectors and at pre-GCSE to university level.
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