Tony’s college menu
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
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