Inspiring dishes at the Freemasons

17th Dec, 2012 | Sixth Form News

Students studying at Nelson and Colne College’s School of Culinary Arts have enjoyed a trip to a top local restaurant to inspire their own culinary creations!

Therefore, the catering tutors decided that a trip to the Freemasons at Wiswell, would be highly beneficial. The restaurant’s Chef Patron is Blackburn born Steven Smith, who is described as one of the rising stars of the British restaurant scene, having worked at several Michelin starred restaurants. Under his direction, the Freemasons has retained a prestigious Michelin Bib Gourmand award for three consecutive years, and it aims to provide “the ultimate gastronomic experience in a stylish pub setting that feels as relaxed as your own front room.”

Level 3 Catering student Craig Duckworth said, “It was a fantastic visit, the food was excellent… in-fact I would say it was some of the best food I have tasted in a long while! After our meal, we had a look at the kitchen and met the head sous chef. He explained the Freemasons way of cooking. They source all ingredients locally where possible and all meats are water bathed to a temperature of 58 degrees, this means they are always served medium rare and never over cooked. They also tend not to use salt or butter, producing healthier meals. I would recommend The Freemasons to anyone, a true gem in Lancashire.”

The College’s School of Culinary Arts has a long-standing reputation for helping talented chefs to ‘make-it’ in the catering and hospitality industry, with former students going on to work in a range of top restaurants including Michelin starred Northcote and Raymond Blanc’s Le Manoir aux Quat’ Saisons. The College regularly invites prominent local chefs to lead a special service and to further motivate its students, takes groups to the best local restaurants in the area so that they can find inspiration for their own dishes.

  • LSIS Beacon
  • matrix

© 2017. Nelson and Colne College