Too Hot to Handle: Confit, Ceviche and a Crowd That Knows Good Food at Rotunda
On 11 July, I had the wonderful opportunity to represent the University of West London at the Green & Fortune Summer Party, held at the beautiful Rotunda Bar and Restaurant in London.
A heartfelt thank you to Chef Ashley marsh for the kind invitation and for initiating this brilliant collaboration between Chef Daniel Rampat, University of West London, and Royal Academy of Culinary Arts' Adopt a School. This partnership connects students with the industry in a meaningful way and gives us the opportunity to experience different styles of food innovation in real-world settings. It was truly inspiring and memorable to be part of it.
I had the pleasure of working alongside my amazing peers Ella Grumett and Alessandro Cimelli, who have been with me at every single event outside of university for the past two years. It is always a joy to grow, learn and experience the industry together as a team.
One of our main tasks was preparing a beautiful selection of canapés for the event, which showcased both creativity and bold flavour. These included:
Confit chicken with Iberico ham, slow-roasted tomato and chicken fat mayonnaise
Whipped goat’s curd tartlet with honey, peach and walnut
Scallop ceviche with radish and sweet potato crisp
Roasted watermelon ceviche with radish and sweet potato crisp (vegan)
Each canapé was carefully assembled and presented to reflect the vibrant summer theme and high standards of the event. The presentation was particularly smart. The canapés were placed on a bed of corn kernels and pumpkin seeds, which not only added a rustic and colourful touch but also made them easy for guests to pick up. The food was absolutely amazing. Every bite was full of flavour and beautifully presented.
As part of our service preparation, we also had to be fully aware of the 14 major allergens that may be present in each canapé. Understanding allergen labelling and communication is a legal requirement and a vital responsibility for every hospitality professional.
Thank you to Chef Director Daniel Rampat and Chef Louis for guiding us throughout the day. The venue sits beautifully beside the canal, and the sunny weather made it a perfect setting for a BBQ.
From farm to plate, Rotunda’s owners have their own farm in Northumberland and an on-site hanging room, allowing them to supply the restaurant with exceptional quality meats. The lamb and beef served at the event were outstanding, especially the whole lamb charcoal grilled on the terrace. A highlight was the giant meringue display, smashed into shards and served with a vibrant buffet of fruits and toppings.
I am truly grateful to be part of this experience. The food, people and setting made it an unforgettable summer celebration and a reminder of why I am so passionate about this industry.
