Throughout term-time we hold themed dinner evenings that bring you a variety of flavours influenced by different cultures from around the world.
We source local produce where possible and our Hospitality and Catering students prepare fresh on-site. This controlled environment allows them to develop their knowledge, improve their skills, and supports them in developing their careers.
One of our themed dining evenings is sure to delight you. Every month we will be looking to bring you themes that improve 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.
Let’s be clear, your meal will be prepared and served by students working towards a variety of qualifications, under the guidance of the hospitality team. Students need to cover a broad range of cookery skills and techniques as well as a variety of restaurant service skills in order to achieve their qualification.
We hope you enjoy the experience and thank you for both your custom and your patience as our students learn their new trades.
As ever, our philosophy at the restaurant remains the same. We promise to:
Make a reservation or call 01509 517191
Chefs in schools from London Nicole Pisani /Co- founder Chefs in Schools brings her team to produce the menu below:
CANAPES
Greg oodison / Head chef at Astrea Academy
Chicken shawarma pies/Pickles baby turnips/Coriander
Sousou / Sous Chef at Gayhurst School
Bourek Spring Rolls / Whipped feta dip / Mint oil
Adam Bernstein / Chef trainer- Chefs in Schools
Koji chicken wings / Corn ribs / Gochujang ketchup
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STARTER
Oli Pagani / Chef trainer – Chefs in Schools/Source – Wildfarmed Flour
Sourdough scones / Nettle butter / Pea and ricotta edible garden
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MAIN COURSE
Nicole Pisani / Co- founder Chefs in Schools/ Source – Brixham Seafish
Baked hake / Maltese potatoes
Stuffed aubergine/Maltese potatoes
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BREAD
Jake Goodison / Head Chef Primary – Astrea Primary
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DESSERT
Nerissa Buckley – Chef Trainer – Chefs in Schools
Butternut squash and cardamom bites
Passion fruit Pavlova
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£18.50 Per Person
Book now: email us or call 01509 517191
STARTER
Wild Mushroom Risotto, Roast King Oyster Mushroom, Pea Shoots & Rock Chive Oil
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INTERMEDIATE
Kohlrabi Ravioli with Avocado & Burnt Lemon Jam, Spiced Mayonnaise
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MAIN COURSE
Lightly Spiced Pan Seared Cauliflower Steak served with a Rich Celeriac & Sweet Potato Dahl, Ghoa Cress, Toasted Seeds, Pomegranate Gel
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DESSERT
Warm Ginger & Pear Sponge, Pinenut Cream & Rosemary Roasted Pear
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£18.50 Per Person
Book now: email us or call 01509 517191
AMUSE BOUCHE
Guinea Fowl Tagine served on Toasted Sourdough
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STARTER
Pigeon & Hedgerow Salad
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MAIN COURSE
Charnwood Ale Braised Pheasant with Prunes & Bacon, Celeriac Mash & Carrots
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DESSERT
The Radmoor take on Apple & Blackberry Crumble
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£18.50 Per Person
Book now: email us or call 01509 517191
MENU DISCLAIMER
We make every effort to ensure that the prices and items listed on our menus are up to date and correct. However, the prices and items listed on our web site menus are not guaranteed and are subject to change without notice. When menu and/or price changes are made, those changes may not be immediately reflected on this web site. The Radmoor Restaurant reserves the right to change menu selections, and/or the prices that accompany those items, as they appear on the menus at the restaurant.
WE MUST ADVISE…
All items are subject to availability. Dishes may contain nut/nut derivatives. Fish dishes may contain small bones. Olives may contain stones. All of our food is freshly prepared and cooked to order, if you have any allergens or concerns please talk to a member of our team so that they can assist you.
Restaurant Bookings: Call us on 01509 517191 or email radmoor.restaurant@loucoll.ac.uk
Hair & Beauty Bookings: Call us on 01509 517051 or email radmoortrainingsalon@loucoll.ac.uk
We would love to hear from you.