SERC Students “Past and Present” Taster Menu gives industry flavour at No 14 The Georgian

Four Hospitality and Catering Students from SERC are gearing up to help host a four-course taster menu lunch under the mentorship of Jim Mulholland, Head Chef at No 14 at The Georgian, Comber at 1.00pm on Friday 25 October.  

Using the best of local Irish produce, the tasting menu has been created, sourced and will be cooked by “Past and Present” SERC students who are committed to the future of the growing hospitality, catering and tourism sector.

Speaking about the evening, Jim Mulholland, Head Chef  and Proprietor at No 14 The Georgian said, “This is an event with a difference, it is an opportunity to meet industry professionals for a talk on Irish food and get inspired by local produce as well as finding out about career opportunities in the industry from the people who cook and manage in the sector. 

He added, “We are delighted to be working with SERC on this venture.   We have a great relationship with the College with students joining us for full-time and part time work and placement opportunities in the kitchen and front of house.   We are continually impressed with the level of skills they process and everyone who joins us for lunch will be see why.   Adam Jones will be looking after the starter of Ox Tongue with Lough Neagh Eel; Rachel Carson will be preparing the  fish course, Dollaghan Irish trout from Lough Neagh; Connor McGrogan is seeing to the main course of Wild Irish Mallard with Elderberries, and the meal will conclude with Courtney Johnston’s dessert of seasonal Pumpkin Tart with Pumpkin Ice Cream.”

He concluded, “It is no surprise that six students from SERC have made the Regional Finals for WorldSkills UK and will be competing in Birmingham this November so, for me, it is fitting that all profits from the Taster Menu lunch will go towards supporting those six students.  It is our way of giving something back.”

Paul Mercer, Deputy Head of School of Hospitality and catering at SERC said, “The aim of the taster menu lunch is to raise the profile of the industry while at the same time celebrating our world class local produce. The lunch provides a fantastic opportunity for our students, to share their skills, expertise and passion for food and the industry.   

Finally, he said, “We must encourage more young people to grasp the opportunities opening in the hospitality sector here, especially with the current and projected growth in tourism that is producing the rapid expansion of hotels and restaurants. Skilled chefs are already in great demand both here and abroad. There are tremendous opportunities in hotels and restaurants for qualified people. And people with the right qualifications can travel the world or welcome the world to our place.”  

The four-course taster menu lunch Past and Present is on Friday 25 October at 1.00pm, No 14 at the Georgian House, Comber. Cost £28.00 per person and booking is essential. Please contact no14restaurantmanager@gmail.com The  event is open to anyone with a genuine interest in food and budding chefs and eager service staff are especially welcome.