Book your spot at one of City College's great value feasts, prepared by students and some of the county's best chefs.
Where can you find some of the best value, most exquisitely presented food in Norfolk?
You might be surprised by the answer.
Highly respected amongst East Anglian chefs, City College Norwich's Debut Restaurant is a bit of a not-so-hidden gem, with the chef-lecturers and students working together to cook some absolutely blooming brilliant food.
The kitchen is where young chefs cut their teeth, learning all the essential skills and know-how they need to succeed in the 'real world'. Being able to the public and showcase their passion is one of the most important aspects of their training.
Following on from a successful series of guest pop-ups and demonstrations in 2017, college staff are excited to welcome some of the county's best respected chefs back to the kitchens of Debut this year, for some very tasty dining events.
Students will work side by side with chefs such as Richard Hughes, Chris Coubrough and Dan Smith to dazzle diners with their culinary flair.
The events have been organised by former college student James Phillippo, who has headed up the Debut kitchen for several years.
Mark Bradly of the college said: 'James is very passionate about giving students great opportunities. He's one of my top chefs and puts everything into giving young people the skills and confidence to develop. We've catered for the Queen at Sandringham twice which was a huge honour, and we do Norfolk Show too!
'These things give students a head start so when they go out into the world of work they can say 'I've done this'.'
'It's hard to go out into work when you're 16 or 17,' adds James. 'These guest dinners mean they can talk to the chefs and show what they can do, and they can learn different skills and ways of working. Last year four or five students ended up getting full time jobs.'
The dinners consist of four to six courses for £25 per person.
The next event will be with Chris Coubrough on January 30 with a menu including canapés, an amuse bouche, a fish course, meat course, dessert and cheese.
Zaks Diner goes fine dining on February 8 (£30 per person) with £10 of the cost of the meal going to charity Connects & Co. This epic feast begins with mac and cheese balls, chicken wings and crispy potato skins, moving onto a platter of barbecued pork with charred corn salsa, then a palette cleansing 57 Chevy sorbet. Save room after for a selection of Zaks' classics – mini sliders, surf and turf, string chips and relishes. And end with chocolate brownie cheesecake, chocolate milkshake and white chocolate ice cream, followed by coffee and petit fours – phew!
An elegant supper follows from Richard Hughes on February 20. Richard will work with students to prepare a six course dinner, including skate with leeks, cockles and bacon, roast chicken with chicken and ham hock pie, tarragon, sherry and wild mushrooms, and malted double cream rice pudding with calvados soaked prunes, apple compote and madeleines.
On March 6 expect to be wowed and delighted by Dan Smith of G&D Ventures' luxurious and technical five course menu, including what sounds like a magnificent fish course – pan-fried stone bass fillet with garlic poached lobster, maris piper risotto, Old Winchester custard and lobster emulsion with a potato puff.
And on March 15 there's going to be a pig and beer fest as Charlie Hodson showcases the best of Norfolk produce alongside Woodforde's beer. Students will cook canapes, followed by a Bure Gold pork cheek barley risotto, Reedlighter beer and lemon sorbet with candied bacon, and Reedlighter belly pork with Nog glazed faggot, Bath chap tenderloin, three bean stew and beer sauce. Save room after for a pudding of Nelson's Gold apple brioche bread and butter pudding with Wherry rippled ice cream.
Debut is open from Tuesday to Friday for lunch and Tuesday, Wednesdays and Thursdays for dinner, plus for occasional Sunday lunches.
To book for any of the special events or dining on the above days call 01603 773227.
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