Looking for where to eat – Loughborough?
One of our themed dining evenings is sure to delight you. Every month we will be looking to bring you a theme that improves students skills and knowledge and provides you with a real treat.
We’ve had evenings that celebrate local suppliers and produce, fantastic cuisine, mouth-watering puddings and fresh fish nights to name but a few.
So, if you are looking where to eat in Loughborough or want to try something different one of our themed dining evenings might be just the food for you.
Evenings at The Radmoor Restaurant
We have some exciting new evenings planned, so why not book a table? When you visit the Radmoor Restaurant you are supporting the development of our students and will get to enjoy a delicious meal for a great price.
As ever, our philosophy at the restaurant remains the same. We promise to:
- Source top quality products and support local producers
- Prepare food on-site from fresh
- Provide great service and food at an affordable price
Gastro Pub Evening- Thursday 17th May
Pea and Watercress Soup,
served with Pink Peppercorn Foccacia
Classic Crab Gratin Baked in a Half Avocado,
served with Grilled Asparagus
Pork Ballotine, Tenderloin, Caramelised Orange Sausage Meat wrapped in Parma Ham,
served with Sage Pesto, Potato Rosti and Provencal Savoy
Wild and Black Garlic, Cream Cheese, Spinach, Pecorino
Tarte au Citron, served with Clotted Cream
Tropical Pavlova, served with Chantilly Cream & Tropical Fruit
£17.95 Per Person
The Pudding Club- Thursday 24th May
Assiette of Summer
Gazpacho shot, broad bean, pea and pancetta tartlet and
Smoked trout with a horseradish & apple cream and melba toast
Two bone rack of spring lamb with a redcurrant & mint jus
Summer Roasted Vegetables served with a cous cous salad
All the above served with Jersey potatoes, baby turnip, carrot
Spotted dick, Jam roly poly, treacle sponge, sticky toffee pudding
all served with lashings of custard
Double chocolate cheesecake
£17.95 Per Person
Pudding club rules:
The rules to be adhered to which are fundamental to the event are as follows:
Rule 1: No-one is allowed to the Pudding table without the Pudding Master’s permission. One table is invited up at a time.
Rule 2: No more than one pudding is allowed in your bowl at any time; everyone on the table has to have a clean bowl before anyone at the table can next go up.
The aim is that you will go up and try all 7 puddings, but the order is entirely up to you.
The evening is very sociable, you sit at large tables which encourages conversation, and later, comparison of scores, debate and inevitable disagreement.
Before any of the puddings make an appearance there is the matter of a small savoury course. There is a choice of 3 options (pick wisely) and whilst potatoes and vegetables are provided, you are advised to go easy and you won’t find bread rolls on the table; there will be plenty of carbs later!
Student Progression Evening (Level 2)- Thursday 7th June
Our level 2 students will be signing off from their course with a final night to showcase the skills they have learnt and refined this year.
Fresh Scallop Tartlet
Dried scallop with sea spiced sauce, onions and lime zest
Beans, lavender, tomato sorbet
Asparagus spear salmagundi
Steamed asparagus spears with asparagus puree, quail eggs and chicken and duck mousse
Asparagus spear salmagundi
Steamed asparagus spears with asparagus puree and quail eggs
Confit belly pork
Confit belly pork roasted in honey and cider with wild garlic mash and cubed carrots
Beetroot and feta risotto
Salt baked beetroot with feta cheese and caramelised walnuts
Miniature spherical balls of mango
Madagascan vanilla panna cotta
Madagascan vanilla, panna cotta, compressed strawberry, isomalt disk, rose chantilly cream and raspberry crumb
Mint dark chocolate truffle dipped in mint infused wax
Guest Chef Rob Kennedy and the Compass Team - Thursday 14th June
We’re inviting Rob Kennedy and the Compass Team, back in as our guest chef on the 14th of the month. This is always such a good opportunity for our students to learn from Chef’s working to a high level and specialty within the trade.
This time he’s bringing a team of chefs from Compass to support him, here’s how the evening will look.
Amuse- Darren Creed
Confit Lamb belly, herb rosti, pea puree, mint gel
Gruyere doughnut, red onion dust, jalapeno marmalade (V)
First- Alan Paton
Smoked pork osso bucco, pickled slaw, black pudding with Persian spices, saffron lardo, blood orange, spiced bacon.
Celeriac fondant, apples, celeriac puree, walnut, juniper salt, mustard cress (V)
Intermediate – Rob Kennedy
Baked Halibut – asparagus arancini – golden raisin – smooth celeriac – fried capers
Asparagus arancini – golden raisin – smooth celeriac – fried capers(V)
Main- DEZ Turland
sponsored by AHDB Beef & Lamb
TONGUE & CHEEK”
treacle blade / heritage carrot / beef fat potato / bone marrow / wolf rock
Pre Dessert –Adam Lestrelle
Lemon & Meringue
Lemon curd, Amaranth crumble, Meringue three ways
Dessert –Ana Paula Oliver
Guanaja Dark Chocolate Cremeux, Caramelised White Chocolate Mushrooms, Pistachio Streusel and Apricot and Passion Fruit Sorbet
Petit Fours- Julie Eldridge
£25.00 Per Person
Wine flight –Nic Clarke
Student Finale Dinner (Level 3) - Thursday 21st June
Our Level 3 students, will be due to complete their courses this week. We’re celebrating their success with a finale dinner.
They will be showcasing some of their favourite dishes showing the progress they have made throughout their time with us at the college.
Level 3 Finale Dinner - Around the World - Thursday 21st June
Our chosen charities to support this year
Paediatric cardiac Heart Unit @Glenfield Hospital -Ward 30,
Cocktail and Canapes on Arrival France
Tastes of Salmon,
Ham hock with female pepper & pineapple gel
Goats cheese and candied beet tart with burnt pear puree, wakame
To Begin Greece
A Greek Meze, Souvlaki, dolmades, Tzatziki, pitta bread
Intermediate Latin America
Avocado and Cumber Gazpacho with Aji chili crab salad
Molecular Tomato Gazpacho with micro greens (V)
Main Course Pan Asian
Pork 3 ways
5 spice Confit belly, Szechuan Pan Roast Fillet, Bon Bon shoulder
Bok choi, spiced plumb jus
Aromatic Vegetable Ramen noodles, herb dumpling, egg(V)
Strawberry kufli, strawberry and cardamom gel, pistachio coral
White Chocolate and salted caramel tart
|Restaurant Opening Times|
|Monday – Friday:||Tea and Coffee from 10:30am|
|Lunch served from 12:00pm- 1:30pm|
|On a Wednesday we close at 1:00pm|
|Selected Thursdays (term time)||Themed Evenings|
|Seating at 6:30pm|
To find out more or to book a table give us a call on 01509 517110, send us an email or drop into the Radmoor Centre.
- All Dishes Are Offered Subject To Availability
- Prices Include Vat
- Some Dishes May Include allergens
- Please Ask If You Are Allergic To Food Ingredients