Masterclass brings exciting tastes from top chefs to Loughborough College

Loughborough College students got the chance to sample exciting speciality ingredients used by some of the world’s top chefs at an innovative master class this week. Fresh from working with Heston Blumenthal, innovation and development chef Franck Pontais visited the College and introduced more than 60 Hospitality and Catering students to a special ‘tasting garden’ containing a range of ingredients produced by Dutch company Koppert Cress - and used by some of the world’s most famous restaurants, hotels and food producers.

The micro ingredients included edible flowers and plants such as lemon spicy sechuan buttons, BlinQ Blossom and flavours such as daikon, lemon and chilli, with Mr Pontais explaining the provenance of the healthy plants and how they can be used to enhance dishes.

“It was a fantastic and fascinating opportunity for our students to develop their palates by trying some really unusual flavours.

“They were given a real hands-on understanding of how, rather than using them purely for garnish, the micro plants can be paired with foods to create some truly exciting dishes.

“We have now integrated some of the innovative flavours into our Thursday evening restaurant menu. Our nostalgia themed dishes might include Twice Baked Cheese Souffle with Shiso Purple and Mustard Cress, Hungarian Goulash with Bean Blossom or Jam Roly Poly with Dushi Button,” said Darren Creed, Loughborough College Programme Area Lead for Hospitality, Travel and Aviation, said

“We were all amazed by the different flavours and textures that came from these tiny plants,” added Loughborough College catering student Beckie Brooks, 18.

“It showed us how just a touch of these natural ingredients can really transform food and it’s given us lots of ideas.”

SOURCE: Loughborough College