Chef school to run again

Bay Restaurant Group plans to run another chef school following the success of its inaugural course.

Chefs from the company's newly launched Bay Restaurant Group Chef School, operated in partnership with Westminster Kingsway College, hosted a dinner to showcase the skills they learnt on the course.

The company now plans to run a second course, this time in partnership with a northern catering college.

The dinner, at Westminster Kingsway College in London, was cooked by the 14 chefs on the first course, who all work in one of the three Bay Restaurant Group brands: Ha Ha Bar & Grill, La Tasca and the Slug and Lettuce.

The chefs have now completed the practical elements of the course, which has focused on areas including knife skills for filleting, butchery and boning, as well as cooking techniques.

They have also learnt about ordering stock, food hygiene and kitchen documentation, dish costing and service of food and working well as a team, self management and creative thinking skills.

Perry Huntley, BRG's head of food development, said: "The dinner created by our chefs in the BRG Chef School was superb. It provided a great opportunity for the participants to put into practice the skills learnt during the past 10 weeks, from filleting fish to

creating soups and sauces.

"Not only have the participants improved their skills and gained a deeper knowledge of kitchen techniques, they have shown enthusiasm and drive too."

•The group's La Tasca brand has launched a two-month promotional campaign entitled The Taste of Summer, which runs until 5 September and includes on-site PoS material, national and regional advertising and fiesta party nights in sites.

Five new sangrias have been added to the menu and all sites were hosting a summer sangria-making evening tonight (29 July) for customers to learn the art of creating sangria. Wine by the 50cl carafe is also now available.