Vanilla Pod

Level 3 Professional Cookery students, under the guidance of Mark Clement, have made a stunning chocolate Christmas tree which will be on display in the Vanilla Pod throughout the Christmas period.

It is one metre high and took over 10kg of chocolate to make. You can look, but don’t touch!

The students involved worked really well together and did an excellent job.

Beaujolais Gourmet Evening Dinner Menu
Vanilla Pod
15 November 2012

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Amuse bouche
Gougere

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To start
Duck and pistachio terrine with brioche, pousse de epinard and beetroot salad
Mussels with dry cider and thyme infused butter sauce
Goats’ cheese and endive salad with honey dressing and crostini

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Intermediate
French onion soup, laced with red wine, port and baked under a melting cheese flute

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Main course
Fricassee de poulet de Vihiers (farmhouse chicken braised gently with carrot and asparagus in a light creamy broth)
Lotte de Basquaise (pan fried monkfish with peppers, onions and tomatoes)
Jarret d'agneau braisé aux légumes d'automne racine (shank of lamb braised with autumn root vegetables)

Braised rice
Lyonnais potatoes
Panache of vegetables

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To follow
Pithivier fondant (a simple and traditional glazed almond tart)
Tarte aux chocolat (a delicate warm chocolate tart baked in sweet crumbly pastry)
French apple tart

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Coffee and petit four

Christmas Lunch and Dinner at Vanilla Pod

We are now taking bookings for the festive season - please contact 01792 284252.

Four course lunches are available on 4th, 5th, 6th, 7th, 11th, 12th, 13th, 14th, 18th and 19th December at £13.50 per person

Six course dinners available on Thursday 6th and 13th December at £20 per person

Hospitality and Catering students at Gower College Swansea have treated customers to a right royal feast at the Vanilla Pod restaurant.

To mark the Diamond Jubilee celebrations, students were asked to plan a themed, six course lunch menu fit for a Queen. Among the delicious dishes on offer were coronation chicken, ‘royal’ jelly with sorbet and fresh mint, Jersey Royal potatoes, Victoria sponge and queen of puddings

“We researched dishes that Her Majesty is known to like and used those as a starting point,” says lecturer Stephen Williams. “The students worked really hard towards this assessment, not only with the menu but with the restaurant itself, which was decked out with flags and buntings. The event was a huge success, with every table taken, and feedback from the customers was very positive.”