North East Students Cook Up A Restaurant Challenge

TWO TEAMS of Wearside hospitality students will be cooking up a storm when they compete to run the most profitable pop-up restaurant at a leading North East hotel.

Fourteen Sunderland University students will be taking over the acclaimed Promenade Restaurant at Sunderland's Marriott Hotel for two nights in May - getting a real flavour of what it's like to run a venue.

 The students will look after all aspects of the restaurant, from deciding on a theme to marketing and promoting their particular night to working with the chefs to decide on the menu.

The emphasis will be on using local produce and has won the support of award-winning, Whitburn-based Latimer's Seafood which will be providing the main ingredients for the menu.

The teams have come up with two very different themed evenings and will be competing to make the most money with the hope of selling out their events.

On Friday May 24 guests will take part in a vintage nautical themed event, with inspiration drawn from the hotel's seafront location with a five course taster menu on offer.

The Maiden Voyage menu includes a starter of Robert Latimer's Oak smoked salmon, golden beetroot jelly, shredded spring lettuce, crab and lobster cocktail followed by Champagne water ice.

 This will be followed by a Scallop Risotto served with a lemon crumble, parmesan and pea shoots with a main course of pan fried Northumberland beef with caramelised baby vegetables, shallots and buttered fondant Heritage potato.

 Those with enough room will then tuck into an Earl Grey panna cotta, homemade short bread and marinated strawberries.

By stark contrast, the event on May 25 will have a distinct down under flavour, as guests are invited to "throw a shrimp on the barbie."

The Australian themed barbeque will include an all you can eat main course buffet with a speciality fish grill.

Attendees can chose from starters of shrimp and lettuce cone, tomato and mayonnaise shot, Prawn and black sesame mousse ,crispy battered fish and home cut chips or soup with Damper bread.

This will be followed by a buffet featuring around 10 different salads, a range of seafood, beef, chicken, pork and vegetable dishes. Plans include setting up a coal pit, with a whole roast lamb which will be carved.

Tickets for the nautical evening are £50 each and the Australian barbeque event are priced at £30. A raffle in aid of a local charity will also be held each night.

"This is a fantastic opportunity for the students to get a real taste of what it's like to run a restaurant from every conceivable aspect," said Gemma Dishman from the Marriott Hotel.

"It's a real challenge for them but also it's going to be an amazing taste experience for everyone who comes along."

For more information or to book for either of these events contact Gemma on 07825 765 213 or email gemma.dishman@marriotthotels.com