New Covent Garden Market announced it is collaborating with Westminster Kingsway College on a new seasonal menu launch at its two restaurants using the wholesale market’s produce.
Diners at the Escoffier and The Brasserie will be treated to multi-course meals featuring fruit and vegetables from the market and expertly prepared by students. Supplying produce to Michelin-starred restaurants is not new for New Covent Gardent but this type of iniative is unique.
The menu partnership will build on the relationship the market already has with Wesminster Kingsway, which already gets deliveries from DDP and Wild Harvest.
“We have a long-standing relationship with the college and each year welcome the students on to the market to experience the world behind the fresh produce they cook with,” Rebecca Barrett, head of strategy, partnerships and communications at Covent Garden Market Authority said. “We’re thrilled to be building on this partnership with the launch of the New Covent Garden Market Menu and we hope the students enjoy learning new skills with the very best of British produce at their fingertips.’
The college is well-known as as a top foodservice training ground that has produced such alumni as Jamie Oliver, Ainsley Harriot and Sophie Wright.
The new menu release will coincide with restaurants opening at the beginning of term. Each had been shuttered during the peak of the COVID-19 pandemic. The two say the menu will be vegetarian and updated each week, using seasonal produce.
“The students hugely value having access to the array of fruit and veg from New Covent Garden Market and the launch of the new menu will give them increased access to and understanding of the very best seasonal produce out there,” Jose Souto, chef lecturer in culinary arts at Westminster Kingsway College, commented. “Great quality seasonal produce has the power to truly elevate the taste and presentation of a dish and we’re looking forward to welcoming back diners and introducing them to the New Covent Garden Market Menu.”
The college is renowned for its stature within the foodservice world and notable past alumni include Jamie Oliver, Ainsley Harriot and Sophie Wright. And this autumn, both The Brasserie and fine dining Escoffier restaurants at the catering college will launch bespoke menus featuring seasonal New Covent Garden Market produce. Each menu will be completely vegetarian and refreshed on a weekly basis, built in line with seasonal availability.
Fruit and vegetables from the market, whose traders supply Michelin starred restaurants across the capital, will be used by the students to create flavoursome dishes, inspired by the farm fresh produce they receive. Diners will be able to enjoy four courses in the Escoffier restaurant, while The Brasserie offers three courses, each designed, tested, cooked and served by the students.
The college already receives deliveries from New Covent Garden Market wholesalers, including DDP and Wild Harvest, but the launch of the new menu will build on this, giving the students access to the first batches of seasonal produce as they arrive into the market from British growers.
Rebecca Barrett, head of strategy, partnerships and communications at Covent Garden Market Authority said: “We have a long-standing relationship with the college and each year welcome the students on to the market to experience the world behind the fresh produce they cook with. We’re thrilled to be building on this partnership with the launch of the New Covent Garden Market Menu and we hope the students enjoy learning new skills with the very best of British produce at their fingertips.’
The launch of the new menu comes as Westminster Kingsway reopens its two restaurants in line with the beginning of term time, following each being closed during the height of the pandemic.
Jose Souto, chef lecturer in culinary arts at Westminster Kingsway College, commented: “The students hugely value having access to the array of fruit and veg from New Covent Garden Market and the launch of the new menu will give them increased access to and understanding of the very best seasonal produce out there. Great quality seasonal produce has the power to truly elevate the taste and presentation of a dish and we’re looking forward to welcoming back diners and introducing them to the New Covent Garden Market Menu.”
The college is renowned for its stature within the foodservice world and notable past alumni include Jamie Oliver, Ainsley Harriot and Sophie Wright. And this autumn, both The Brasserie and fine dining Escoffier restaurants at the catering college will launch bespoke menus featuring seasonal New Covent Garden Market produce. Each menu will be completely vegetarian and refreshed on a weekly basis, built in line with seasonal availability.
Fruit and vegetables from the market, whose traders supply Michelin starred restaurants across the capital, will be used by the students to create flavoursome dishes, inspired by the farm fresh produce they receive. Diners will be able to enjoy four courses in the Escoffier restaurant, while The Brasserie offers three courses, each designed, tested, cooked and served by the students.
The college already receives deliveries from New Covent Garden Market wholesalers, including DDP and Wild Harvest, but the launch of the new menu will build on this, giving the students access to the first batches of seasonal produce as they arrive into the market from British growers.
Rebecca Barrett, head of strategy, partnerships and communications at Covent Garden Market Authority said: “We have a long-standing relationship with the college and each year welcome the students on to the market to experience the world behind the fresh produce they cook with. We’re thrilled to be building on this partnership with the launch of the New Covent Garden Market Menu and we hope the students enjoy learning new skills with the very best of British produce at their fingertips.’
The launch of the new menu comes as Westminster Kingsway reopens its two restaurants in line with the beginning of term time, following each being closed during the height of the pandemic.
Jose Souto, chef lecturer in culinary arts at Westminster Kingsway College, commented: “The students hugely value having access to the array of fruit and veg from New Covent Garden Market and the launch of the new menu will give them increased access to and understanding of the very best seasonal produce out there. Great quality seasonal produce has the power to truly elevate the taste and presentation of a dish and we’re looking forward to welcoming back diners and introducing them to the New Covent Garden Market Menu.”
