Three budding young apprentice commis chefs are to take charge of the menu and cook food for diners at Blue Smoke on the Bay, one of the Lake District’s newest restaurants.
Under the watchful eye of multi-award winning chef Steven Doherty, trainee chefs Matthew Lemm, 19, Ashley Brannigan, 25, and Jack Muir, 18, will be running the kitchen at Blue Smoke on the Bay on the shores of Windermere.
The career development experience is being organised as part of English Lakes Hotels Resorts & Venues’‘Culinary Academy’, a two year apprenticeship delivered in partnership with Kendal College which trains the youngsters to become commis chefs.
The special evening is on 25 February 2019, commencing at 6:30pm. Diners will be treated to welcoming canapés and a glass of Prosecco on the Blue Smoke terrace, before being invited to their tables to enjoy a menu of three courses, two glasses of Argentinian wine each and coffee.
Diners will also have the opportunity to meet Steven Doherty and the apprentice chefs from the Culinary Academy.
Matthew Lemm explains: “We cannot wait for the evening to come around and be given the chance to put together this special one-off evening menu and cook for our diners on the night. It’s the culmination of two years of intensive training and a fantastic career development experience. All three of us are really excited about the event.”
Blue Smoke on the Bay is one of the Lake District’s newest dining destinations and part of the £20 million redevelopment of Low Wood Bay Resort & Spa. It offers open plan, interactive food preparation using athree metre long double wood fired grill, the centrepiece of the restaurant.