Parcs Restaurant, based within Peterborough Regional College (PRC) has announced their next Guest Chef Evening on Thursday January 30.

The Guest Chef Evening sees hospitality & catering students inviting in professional and inspirational local chefs to prepare a course each.


Richard Berry, House Manager at Milton Golf Club is preparing the amuse bouche. He will be treating diners to mini quail scotch eggs with a roasted red pepper shot. Richard only recently left Peterborough Regional College’s Professional Cookery qualification and also represented PRC at the World Skills Event in Birmingham back in November.

Michael Butters, Chef de Partie at St Michael’s Manor in St Albans will be preparing the starter consisting of wild mushroom consommé with crisp pig’s cheek, herb gnocchi, confit tomatoes and pickled mushrooms.

Michael is also an ex catering student himself from PRC, which will give the current students a real sense of ambition.

The fish course will be prepared by Philip Corrick, Executive Chef at the Royal Automobile Club and also Howard Bisset who is the Head Chef at Woodcote Park. They will be working on seared Orkney scallops with cauliflower puree, cumin velouté and apple caramel.

Fred Muddiman, Executive Chef at the Holiday Inn will be preparing the main course on the night. Sautéed supreme of guinea fowl, presented with slow roasted thigh, redcurrant, apricot and thyme jus along with glazed root vegetables and baby roast potatoes with bacon. Enough to make your mouth water!

Finally the dessert will be created by John Woodward, Executive Chef for the De Vere Venues. He has selected, Deconstructed Black Forest Gateau, flourless chocolate brownie, cherry jelly, chocolate dust or kirsch foam, steeped in cherries with cherry ice and vanilla shortbread.

To make a booking or for more enquiries please contact Parcs on 01733 762189 or email

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