Masterchef winner shapes new bistro menu at Halesowen College

Champion chef Stuart Deeley is devising a special menu for Bistro at B63 at Halesowen College.

Stuart Deeley with students Lauren Yardley, Sam Clayton, Connor Pogson and Abi Kemmings
Stuart Deeley with students Lauren Yardley, Sam Clayton, Connor Pogson and Abi Kemmings

The Masterchef The Professionals winner is hand crafting the selection as part of its Bistro at Home takeaway service.

The College’s restaurant Bistro at B63 has been offering an at home takeaway delivery service through lockdown – but it is having a takeover with a menu written by Stuart.

Stuart will also be assisting with some of the preparation of the dishes.

The menu features; a starter of asparagus salad, wild garlic pesto, parmesan custard or pecorino and hazelnut; main course of Teriyaki chicken breast, or aubergine, carrot, chimichurri, pak choi; and dessert of rhubarb and stem-ginger cheesecake.

It is available from Tuesday, April 20 to Friday, April 23 and Tuesday, April 27 to Friday, April 30.

The three-course menu is for two people and includes two soft drinks for £50.

There is also an option to upgrade to include a bottle of wine or cocktails, delivery service is also available.

Stacey Barnes, Bistro at B63 Restaurant Manager, said: “We are really excited about the collaboration with Stuart, and very grateful for his continued support to the Bistro and the College.”

Stuart Deeley launched his Professional Chefs Academy at the college last year to help students build on their currents skills and have an insight into the modern fine dining industry.

A former student at the college, he will be sharing techniques that he has developed through his experience at Michelin starred restaurants.

Chris Hughes, chef lecturer and course leader at Halesowen College, added: “We are always grateful to Stuart for all the support he has for the college and for our students.”

“We are working hard to bridge the skills gap due to Covid-19 and introduce more practical sessions and workshops into our courses this year.”

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