The Seafood Pub Company’s culinary stars of the future are being given free rein to showcase their talents at a charity event at the Derby Arms in Longridge.
Four of our junior chefs will be taking over the kitchen for the night on Thursday, 19th March in aid of Hospitality Action, a charity which offers a crucial lifeline to people of all ages, working and retired, from the hospitality industry.
Rachel Pinder will be preparing canapés for the 50 guests at the event. Rachel is a Level 2 NVQ student at Accrington and Rossendale College and her dishes will include lobster samosas and smoked salmon pancakes.
Elliot Mullins, a former Blackburn College apprentice, is in charge of the starter of slow cooked Loch Duart salmon with blood orange at the charity event. Elliot, who also works at the Assheton Arms, spent a week at Raymond Blanc’s Cookery School at Belmond Le Manoir in Oxford last summer, widening his knowledge of the hospitality industry.
The main course of Goosnargh duck will be designed and prepared by Dominic Duxbury, a Level 3 apprentice at Accrington and Rossendale College. Dominic was named apprentice of the year by his catering tutors at the College last year.
Finally, guests will enjoy a treacle tart dessert made by Accrington and Rossendale College award winner Chelsea Birtwistle. 20 year old Chelsea from Oswaldtwistle was rewarded at the College’s end of year awards after achieving top marks on her course.
“This is a really exciting opportunity for some of our young chefs to show customers just how talented they are,” said Antony Shirley, Seafood Pub Company executive chef. “They are looking forward to developing new recipe ideas for the event and delivering them to guests at the event. Hospitality Action is a key charity for everyone working in our industry so we are really pleased to be staging this event.”
Tickets for the £40 per person event, which takes place from 7pm on Thursday, 19th March, are available by calling the Derby Arms on 01772 782370.