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Graduation will be a fine affair

Posted onPosted on 14th May
Graduation will be a fine affair

Catering and hospitality students are putting the final touches to their menu for an end-of-year graduation meal.

Chefs George Riley, 21 and Penny Randall, 19, who are students on the NVQ Level 3 Professional Cookery programme will be supported by colleagues Jordan Anderson, 21 and Lee Coupe, 20 who will be graduating from the NVQ Level 3 Hospitality, Supervision and Leadership.

The team of four will be serving up a fine dining fayre of up to six courses to diners on Friday, 23rd May in the college’s Refined fine dining restaurant, which boasts ranking number one of 120 listed restaurants in Mansfield.

Food on their contemporary British fine dining menu includes brie bon-bon with cranberry coulis, roasted sea bass with lemon and garlic puree, pork medallion with pulled pork croquette as well as pan fried duck breast with roast potatoes and shallot.

Desserts include a chocolate and hazelnut fondant with salted caramel ice cream and custard tart with raspberries.

The front of house duties on the night will be managed by Lee and Jordan who will be serving a range of cocktails to diners. Lee and Jordan both work at Frankie and Benny’s in Mansfield as assistant managers.

After graduating from the college Penny will be applying to work as a chef at the new fine dining restaurant at Butlin’s in Skegness.

Fellow chef George Riley said: “My ideal job would be working in a top hotel as a chef. I look up to the style of professional Michelin star chef Tom Kerridge. We’ve learnt so much on our courses over the last three years and I can’t thank our chef tutor Mark Jones enough for the experience he’s given us.”

To book a table at Refined, based at West Nottinghamshire College’s Derby Road campus in Mansfield, call 01623 413629 or visit