Students Get A Meaty Masterclass
Weston College welcomed a top Bristol chef into its Grove Training Restaurant to teach Level 3 students all about what it takes to cook good food.
Istvan Ulmann, Head Chef at Berwick Lodge in Bristol, lead the Professional Cookery students in an advanced session focusing on meat and offal.
Using topside beef, the students were challenged with creating the classic dish of beef olives with a modern twist, keeping up with the rosette standards at Berwick Lodge.
The students learnt about butchering and portioning, rolling, tenderising, mincing and tying, braising, searing, and a huge range of other skills in their morning session.
The results saw the students successfully make the beef olive filled with mushroom stuffing, served with sage gnocchi, glazed carrots and a beef jus.
This opportunity was part of a chefs' forum partnership aimed at introducing Weston College students to high calibre chefs.
