We enjoyed a special lunch today - partly as another celebration of my seventy second birthday. We went to "The Silver Plate" restaurant which is within the main Sheffield College building. There, post sixteen students mostly pursue work-related courses ranging from engineering to hairdressing.
One of the departments specialises in food and hospitality and the main point of "The Silver Plate" is to give students real life opportunities to experience meal preparation and table service. The young people are carefully supervised and over many years the department has developed a reputation for excellence.
The dining room is spotlessly clean and the tables are expertly laid out with polished cutlery, glasses and small flowers in vases.
Shirley and I were assigned a young waiter called Thomas. He is just eighteen years old and we were the very first diners that he had ever served as he only began his course three weeks ago. He was really nervous so we had to assure him that he was doing a good job and need not feel overstressed. With his shaking hands, he managed to spill a little water when he poured it into our glasses but I assured him that I would not be complaining to his supervisor. This made him chuckle.
The very reasonably priced three course meal was utterly delightful. There was college baked bread to accompany our starters. It arrived in a small hessian sack that had hot ceramic beads in the bottom. I chose the ham hock terrine but Shirley went for the mushroom bao buns.
For the main course we both picked the sea bass dish (see above and below). I asked Shirley to take a picture of my plate saying, "I plan to make my blog visitors jealous!". The fresh fish was steamed to perfection and the complementary accompaniments - braised rice, bok choy, slices of lotus root and coconut and lime sauce enhanced one's enjoyment of the sea bass.
For dessert, Shirley selected the Eve's pudding but I opted for the baked egg custard tart with nutmeg ice cream. Both were exceedingly yummy. We each had a glass of good quality sauvignon blanc.
It was a superb lunch and we vowed to return early in the new year. Securing tables can be challenging as "The Silver Plate" is a well-known secret for Sheffielders who enjoy great food that is above the norm and very reasonably priced.
Ooh, that sounds delightful. Exceptionally good value too.
ReplyDeleteThere's a 'training' restaurant called Oastan at the Isle of Man College which I've heard is very good.
DeleteWhen I was studying counselling , My uni building was linked to such a restaurant and we always envied the grey hairs who every day enjoyed a silver service lunch
ReplyDeleteOkay, I will play along
ReplyDeletePrawns with Thai salad
Sea bass
With a nice viognier please.
When I was in nursing school at Florida State University, there was a similar restaurant associated with the hospitality program and the food and service were amazing. Once in a while, my friends and I would go there. It was lovely.
ReplyDeleteIt looks and sounds delicious! Plus you're mentoring an up-and-coming generation!
ReplyDeleteSounds great!
ReplyDeleteI would pick the prawns, the bass and the pannacotta.
I'm pleased the young people are getting some opportunities
There should be more schools to teach proper food service and cooking.
ReplyDeleteThis blog visitor is VERY jealous. The entire menu looks delicious and so does your plate of sea bass, which would have been my choice also, well, maybe the chicken...but I would start with the griddled prawns. LOVE prawns. Happy Birthday.
ReplyDeleteWhat a great idea, and I wish the young people all the best in their future careers.
ReplyDeleteAs for the menue, some of the things I have never heard of; what are Chantenay carrots, and what is a bao bun? Is bok choy the same as pak choy?
Your photo is making me hungry. Your lunch was very reasonably priced for such good food. Happy Birthday!
ReplyDeleteA very reasonable price and food not drenched in chili for a change
ReplyDeleteThe vegetarian choice. Sticky pulled mushrooms - intriguing. Roasted aubergine and butter bean stew with a side dish of the small chantenay carrots and new potatoes. And though I won't have room for it, Eve's Pudding, traditional English pudding that lines the stomach!
ReplyDeleteSounds like a real birhday treat. Back in the days when I was working, my office building was just across the road from the local College of Food. Every pay day, half a dozen of us would dine out on their excellent meals. On occasions we even took part in "tastings" and were asked for our comments. One memorable one being a mousse paté, which turned out to be plant based, had a strange artificial taste and an unpleasant texture. No-one liked it. This was more than 30 years ago - so very early vegan food?
ReplyDeleteThat meal looks wonderful, and what a great thing for the students to get to experience a real life/work situation.
ReplyDeleteThat's a great way for the students to learn.
ReplyDeleteHappy Birthday, looks like a fun day out.
ReplyDeleteWhat a great idea for a training ground for hospitality workers. Jamie Oliver used to run a similar restaurant here in London and Dave and I went there years ago and thoroughly enjoyed it. I don't believe it's open anymore (like many of Jamie's restaurants). I always like the look of lotus root in a dish!
ReplyDeleteWhen I was in college, my university had a program similar to what you mentioned. I always found the food to be excellent and the service outstanding. It sounds like you had a good time. Happy Birthday!
ReplyDelete