Gourmet Night

Gourmet dining at the Oban Centre

3 plates of food

The SVQ Professional cookery students and the NC Hospitality class teamed up to produce a gourmet evening. The participating students from Islay, Mull and the Oban area designing a 7-course menu to server to guests in the Argyll College Oban canteen.

The Autumn theme menu was as follows..




Our own Duo of smoked Salmon served with tarragon dressing

Beetroot salad served with smoked Goats cheese.


Wild Mushroom Consommé with Puff pastry lid


Bramble sorbet


Venison wrapped in Scottish Bacon with Sloe and Juniper reduction

Autumn style Ratatouille with Sloe and juniper and toasted walnuts


Selection of seasonal desserts


Autumn Opera Cake Petit Fours

In addition to planning and preparing the meal the students also decorated the Oban canteen and served the meal.

The menu included such items as a duo of Smoked salmon with Dill dressing. The students smoked the salmon themselves and then captured the smoke in a glass. At service the glass was removed in front of the diner to add some theatre to the dining experience.

The main course was local venison or a vegetarian option of Ratatouille.

To close the menu the students created 6 different desserts finished with an Opera cake.

The service from the hospitality students was described by the diners as ‘thorough and attentive’.