We recently welcomed Steve Shore, Development Chef at Arthur David to take to the kitchen at our second to last gourmet dinner of the academic year.
The City Restaurant at our College Green Centre was the backdrop as Steve lead students in curating indulgent dishes that formed part of a menu bursting with seasonal staples. Each course also boasted an alternative vegetarian and vegan option to boot.
Leeks, asparagus and goat’s cheese were on offer alongside delectable saffron arancini complete with quails eggs. Main courses of jamborette of chicken and mushroom fregola tested student’s technical skills.
A lemon, almond and polenta cake was the sweet star of the show alongside almond panna cotta accompanied by poached apricots.
Speaking of the menu, Steve said: “Everything relates to seasonality, today we’re using asparagus, we’re using broad beans and peas which are all in season.
“Of course, asparagus has got a very short season so we’re using that now and then we’re adding other little components like mousseline which I’ve introduced to give the students an idea of how to make different things.”
Steve’s background stems from a career starting as a commis chef, through to working in country house hotels and on to the accolade of achieving a Michelin star. His experience certainly is expansive and varied, making him the perfect guest chef for students to engage with and learn from.
Steve commented: “I started my catering career as a commis chef at the age of 17 and worked my way up the kitchen brigades of some of the finest country house hotels.
“After learning it all, I could I made the leap and bought my first restaurant, The Moody Goose in Kingsmead Square, Bath where I achieved the coveted Michelin star.
“My years in the trade have given me a wealth of industry experience; I learnt from some of the most talented chefs, with a wide range of culinary styles and I am keen to share my experience.
“As part of my Arthur David role, whether I’m out on the road visiting our customers or working with schools and colleges to encourage healthy eating, I get a huge amount of satisfaction from my role.
“I was delighted to be asked to be a part of this evening, and I passionately believe in encouraging the talent of the future.
“Arthur David and City of Bristol College are both committed to helping young people develop their careers and become the chefs of the future.”
The working relationship between Arthur David and City of Bristol College is highly valued and we are incredibly grateful for their support.
Since last month, the organisation has very kindly sponsored the fruit and vegetables for all guest chef gourmet dinners going forward and the partnership is set to run even deeper with plans in the pipeline to take students to Arthur David’s farm to show them how to produce is grown first-hand.