Tony’s col­lege menu

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Starter - Ce­viche Stun­ning tur­bot sea­soned with love and a bit of ‘Chicha‘ via Peru.

Soup Course - Cullen Skink

Rich, vel­vety soup of smoked North Sea had­dock that has been tra­di­tion­ally peat smoked.

Main Course - Pun­jabi spiced salmon, warm rice and fine herbs

Tony’s mum’s recipe. The best Scot­tish salmon del­i­cately spiced to en­hance its flavour served with per­fumed bas­mati rice and lush herbs Sor­bet - Lime and ly­chee sor­bet

Dessert - Roast pineap­ple with chilli Char­lotte served with vanilla ice cream

Pe­tite fours - Jura su­per­sti­tion

Cho­co­late truf­fles

DAVE BROWN of Dave Brown Photography

Stu­dents with chef Tony Singh

Chef Tony Singh MBE with fish­mon­ger Terry Cock­will at Wes­ley Fish to source in­gre­di­ents for the spe­cial meal with cater­ing stu­dents at South­port Col­lege

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