We are very excited to announce that on Wednesday 21st March 2018 some of our Year 10 & 11 Hospitality and Catering students will prepare, cook and serve a delicious three course dinner under the close supervision of Lichfield’s very own ‘Master Chef’ Simon Smith.  Simon has a wealth of experience as a personal chef, both in the UK and abroad, as well as making numerous appearances on television demonstrating his craft. He has been working closely with The Friary School to put together an amazing three course dinner that is sure to guarantee an excellent night out for all.

This event will be joint hosted by our hardworking PTA and will be supported by local business Arthur Price. It is hugely important for us to develop links with local businesses and organisations as it creates a broad range of exciting opportunities for our students.  This one is set to be one of our most prestigious yet!

Assistant Headteacher Lottie Hearn, says:  We are delighted that Simon Smith has agreed to come and mentor our Hospitality and Catering students for the evening.  It is a superb opportunity for them to work with a respected professional whilst raising valuable funds for ‘We Love Lichfield’ and the Friary School PTA.  It also gives us an opportunity to celebrate the refurbishment of the school canteen.
Tickets for the event will cost £15 per head and include a selection of canapes and drink on arrival, three course dinner and live entertainment.  All funds raised through the event will be donated to ‘We Love Lichfield’ and The Friary School PTA.  Please see the menu below.

If you would like to attend we have a limited number of tickets available for this exclusive event. Please contact the school reception or email charlotte.hearn@friaryschool.com to reserve your place.  The event will start at 7.15pm.

Menu
A selection of Canapés with drinks
Cherry tomato and Mozzarella pipettes with balsamic and olive oil (v)
Shropshire blue paté rolled in pecan and chive, served in a croustade (v)
Pesto cornet filled with pea and mint purée topped with a quail egg (v)
Goat’s cheese and beetroot served in a beetroot tart (v)
Smoked salmon, cream cheese and chive on an oregano croute

To Start
‘Petit gateau’ of salmon and prawn with a lime and coriander dressing
Smoked chicken and lime paté with toasted ciabbatta
Baked fig tart with honey and Mozzarella (v)

Main Course
Roast monkfish tail with fresh mussels in a light, cream curry sauce
Breast of guinea fowl with button onions, mushrooms and smoked bacon in a port sauce
Butternut squash and field mushroom ‘en croute’ with tomatoes, pumpkin seeds and Brie
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Dauphinoise potatoes and seasonal vegetables

Dessert
Orange curd and Mascapone cream served on warm orange polenta cake with toasted almonds
Dark chocolate and orange ganache with meringue and toasted almond, raspberry coulis
Winter berry cheesecake with a choc chip and cinnamon crumb

If you would like to learn more about Simon Smith and his work visit his website at: http://www.simonsmith-chef.com.