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VET Hospitality Report

Recently the VET Hospitality class enjoyed a 7 course degustation lunch at Bespoke Harvest in Forrest. (This was an introduction to their major assessment this term when each student becomes Chef of the day.) We were guided through the menu by Emma who described each course in detail. The students were treated to locally sourced and foraged organic produce. This included fermented tea, kefir, brussel sprouts, lamb, fresh octopus, daikon, freekah, flaxseed and a real highlight locally grown kiwi fruit. After the meal the incredibly talented Chef, Simon Stewart spoke to our students about his ever changing menu and how he sources his food. It was a real treat to visit an establishment who can cater for a vegetarian, vegan and meat eaters in the same group and to be able to provide food with such multilayers of flavours for all. Thank you to Bernie Everitt who assisted me in transporting the students.

Lee Couper-Ware

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