The Escoffier Room Presents a Weekly Themed Menu

The Vincent Rooms at Westminster Kingsway College, which opened in 1910, is a hidden gem with two dining experiences offering contemporary cuisine freshly prepared by Westminster Kingsway College's students. The Escoffier Room, with its five-course tasting menu that changes weekly, provides intimate surroundings for those seeking a relaxed and leisurely banquet in the beautiful surroundings of Vincent Square in London's SW1.

Priced £27.50 or £55.00 with matching wines, the Escoffier tasting menu is as meticulously planned as it is perfectly baked, broiled or braised – by the second and third year chef students aged 16 and up, under the supervision of experienced chef lecturers.

Every week this next generation of chefs designs a novel menu that champions a county or country, fresh and seasonal produce, or a social celebration. As examples, the English counties of Yorkshire, East Anglia and Hampshire will each be honoured with dedicated menus that observe local cuisines during 2017.

A sample tasting menu starts with Canapés such as Goats Cheese Tartlet with Cauliflower, Red Onion Purée and Smoked Garlic.  Starters follow and then a soup, for example, Cream of Wild Mushroom and Truffle Infused Oil.  After a fish course, a main might be Roasted Fillet of Beef and Ox Cheek Pasty, Bubble and Squeak, Purple Sprouting Broccoli, Heritage Carrots and Doombar Jus.  There is a pre-dessert and dessert each included, offering sweet treats such as Crepes Suzette and all the theatre that accompanies the preparation of such a dish at each table.  Every tasting menu is rounded off with a choice of teas and coffees with homemade Petits Fours.

The Vincent Rooms' alternative dining option is a modern European-style brasserie that offers the same expertise in the kitchen and high levels of service from the front of house team of Hospitality students and lecturers.

The Brasserie menu provides a choice of around eight starters and main courses.  First course dishes can include Grilled Squid with Asian Pineapple Salad or Duck Egg “Sur Le Plat”, Seared Foie Gras, Sherry Vinegar and Maple Reduction (£5.95 each).  Main courses might include Poached Halibut, Garlic Butter Clams, Salsify, Jerusalem Artichoke, Buttered Samphire and Crab, Chive Beurre Blanc (£13.00) or Parmesan Risotto, Sautéed Wild Mushrooms and Herb Pangrattato (£9.00).

The restaurant provides an opportunity for food and restaurant lovers to meet some of the country's finest young chefs before they embark on their future careers in the Hospitality and Culinary Arts industry around the world.  Alumni from this award-winning College restaurant include Dennis Mwakulua, Sophie Wright, Ben Murphy, Jamie Oliver and Ainsley Harriott.  The most recent awards achieved at The Vincent Rooms are the Gold standard for the restaurant's hospitality provision across the board, and the AA Highly Commended Rosette for the Escoffier Room.

The Vincent Rooms, including the exclusive Escoffier Room, are also available for hire for lunches, dinners, awards ceremonies and conferences.


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