Thursday 23/01/2020: Using pheasants donated to the college Tom taught students to prepare the birds and make pheasant stroganoff.

Monday 27/01/2020: Tom did a two hour demonstration showing students how to prepare the following restaurant dishes:

• Scotch eggs with a homemade mustard mayonnaise.
• Ballotine of venison with blackberry sauce and parsnips
• Pistachio custard, served on pistachio crumble and poached rhubarb, topped with candied pistachio.
• Apple and pear tart tatin served a dark chocolate sauce.
• Lemon posset and Chantilly cream

A huge thank you to Tom for sharing his skills and wisdom, inspiring students to continue creating new dishes and expand their own techniques.