CENTRE LUNCH — Thursday, 28 March, 2019

GLOUCESTERSHIRE COLLEGE
RESTAURANT Number  1, College Campus,
Princess Elizabeth Way, Cheltenham, GL51 7SJ

Thursday 28th March 2019

I am finding it increasingly difficult to find a reasonably priced venue together with coach transport for a lunch, so have decided to try a lunch only, at the above with members making their own way to the Restaurant,. Lunch is 12 noon for 12.30pm, drinks prior to and during lunch will be on cash basis. Water will be available on the tables.

Gloucestershire College has established a strong reputation as one of best places for catering and hospitality training in the county. Students who will prepare and serve the meal regularly get the opportunity to work with high-profile chefs and restaurants such as Michael Roux Jnr, Tom Kerridge and the Chelsea Bar and Brasserie in Cheltenham. This is a contemporary style restaurant using seasonal fresh and local produce where possible, as well as striving to offer exceptional customer service.

From the Town Centre outside M&S in Pittville Street, or opposite Wilco in the Lower High Street the A or F Bus service brings you to Coronation Square where it will be a short walk across the road to the College. The 94 Gloucester Bus from the Promenade also stops at the Princess Elizabeth Way/GCHQ roundabout and again a short walk takes you to the College. This bus from Gloucester also stops opposite the stop from the town centre. There is some parking at the College or there is a car park at the rear of the Coronation Square shops, the charge is £1.00 for up to 4 hours, Blue Badge holders have 3 hours free.

The dining area and toilets are all on the level.

I have arranged a 3 course meal with tea/coffee and gratuity at £17.00 per person, as follows, but would mention that numbers are restricted to 40:-

Starters
Watercress soup served with cheese toastie (v) OR
Soused mackerel- crisp breads & chive crème fraiche OR
Barbecued lamb with smoked aubergine and feta, red onions & cucumber salad

Mains
Chicken and chorizo casserole served with creamed potato & fine beans OR
Wild mushroom and spinach pancakes in a Gruyère cheese sauce, parmesan crust with courgette and tomato gratin (V) OR
Salmon en papillote with fennel, spinach, baby gem, peas, saffron potato & chive butter sauce

Desserts
French apple flan with caramel crème patisserie, ginger ice cream OR
Egg custard tart with poached blackberries & milk ice-cream OR
White chocolate Eton mess with white chocolate jelly, vanilla cream

Tea or coffee

Application forms will be in the February newsletter


Gill Lewis (Organiser)


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