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York College’s training restaurant, Ashfields has held yet another successful and traditional Burns Night Spectacular.

Last year the restaurant was full to capacity with tartan and heather on the tables and a piper. This year Restaurant Manager, Rianne Hughes, set the event in the College’s atrium, enabling her team of Level 2 Hospitality Service students, Level 3 Professional Cookery Work Based Learners and Level 2 Professional Cookery students, to cater for up to 100 guests.

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A six-course taster was served which included delights such as: Ashfields’ Smokies, home smoked haddock, shellfish butter, cucumber, oat cakes. Haggis ‘hot pot’ made up of haggis, neaps and tatties, accompanied with a wee dram of whisky and ‘Cranachan,’ iced heather honey and vanilla parfait, raspberry and whisky sorbet, granola.

Said Rianne: “The date for the event was set in autumn. Before the menus had been written we had received bookings for 65 people! After the success of last year’s event we knew we would be busy but did not expect to have such an overwhelming response.

In the Atrium, the sounds of the lone piper resonated around the open space and some guests attended in their Scottish regalia. We hope that next year we can have something even more special – A Burn’s Night Ceilidh.”

Tony Peacock who attended the evening said: "The Burns night dinner at Ashfields was one to remember and not just for the great Scottish poet, the food and service equalled the man. Robbie Burns would have been proud of the way his name and work was remembered by the staff and students of the Ashfields restaurant, a great evening of Scottish entertainment and superb food."

Related Links

Ashfields 

Professional Cookery - Level 2

Professional Cookery - Level 3

Hospitality Service - Level 2

 

 

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