West Suffolk College - Infusions dinner

This year the Guest Chef Dinner at Zest the Restaurant had a twist – the ‘chef’ was a premier supplier of specialist ingredients, Infusions Ltd.

 The firm developed a menu specifically for this event, which they called A Breath of Fresh Air, loosely designed around the theme of sea, land and sky. Their product team spent several weeks working alongside Hospitality students in advance of the evening.

They used a range of exciting new products, many of them developed in conjunction with El Bulli, which is consistently voted the world’s number one restaurant.

The evening started with drinks and finger food on arrival, followed by a ‘chef’s taster’ menu, designed to present a sensory challenge – and a lot of fun.  Eight dishes reflected the most innovative ‘molecular gastronomy’ cooking techniques in the hospitality industry today. Some dishes were accompanied by drinks which complemented them.

The first course was preceded by a few words from John Jackaman of Infusions Ltd about the nature of the dishes to be served.

Garry Jesney, Hospitality lecturer at West Suffolk College, said: “Our guests enjoyed a strikingly innovative, modern menu, which presented a challenge to the palate - and most of all, a fun evening. “Our students lived up to the challenge of learning to master this new and exciting style of cookery.”