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VMF Just Got Even Better!!

Well, I`ve championed the excellent VMF restaurant since it opened but hey, it has just got better because the price has been reduced!

The three courses are now £18.50 and a sample menu is as below:

Three Courses - £18.50

VMF is breaking the rules with tradition and formality with a wide range of influences tapping into the varied cultures and cuisines within the local area to create a more innovative dining experience

To Begin

Subrata`s Indian medley (v)

Sub`s cocktail Indian savouries to include achari samosa, spinach pakora and aloo chat offered with tamarind and raita

Fish cake duo

Smoked salmon (smoked in house by VMF students) with chunky tartare sauce and

salt cod and calaloo with red pepper coulis

Jerk chicken terrine

Worcestershire white chicken reared by Rob Caldicott in Beoley, marinated and cooked with Albert`s blended jerk spices, pressed in a terrine and served with reggae sauce and mango, passion fruit and pineapple salsa

Asian chicken broth

With chilli, spring onions, bok choi, lime and coriander

Gressingham crispy duck leg

Orange and lentil salad and five spice sauce

Risotto of local butternut squash (v)

Carey Farm`s butternut squash with Berkswell ewe`s milk cheese and a local free range poached egg (v)

Main Course

Organic Moreton Bagot beef


From Steve Green`s Old British White herd, consisting a duo of slow cooked blade and 28 day old seared rump fillet with veal jus,parsnip and vanilla puree, spinach foam and confit of tomato

Abdul`s tikka masala monkfish

Abdul`s Mum makes the best curry in Aston and we have obtained her recipe for tikka spices and marinated the finest monkfish with them. It is then pan-fried and served with basmati coconut rice, turmeric cream and onion bhaji

Crisp belly pork from Packington

Slow cooked and served with black pudding crumble, apple puree and Carey organics cider jus

Caldecott Free Range Chicken

Pot roasted breast with a mushroom duxelle ballotine of the leg, crisp Lye streaky bacon, confit of cabbage and thyme jus

Blindhouse Farm Lamb

Confit shoulder and rare cannon of Richard Warren`s Wythall lamb accompanied with pureed cauliflower and crushed minted peas

Wellington of locally sourced organic vegetables (v)

Served with a braised tomato sauce

Dessert

Organic apple and oat crumble


VMF student James Reid`s adaptation of his favourite pudding served with hot butterscotch anglaise and vanilla ice-cream

Liqueur crème brulee

Crème brulee is fast becoming one of VMF`s favourite puddings. Craig`s recipe is prepared by VMF students and served with cinnamon spiced all butter shortbread

Brioche and pear bread and butter pudding with honey

VMF student Akeem Walker-Payne has developed this recipe with Craig Gent AVHE`s pastry chef. Layering the brioche with organic pears from Carey Farm in Worcestershire and a free range egg custard. Served with local honey ice cream.

Bitter chocolate tart

With caramelised oranges, pistachio praline and clotted cream (n)

Vanilla rice pudding

Short grain rice scented with Madagascan vanilla pod and served with blackberry compote

Freshly brewed coffee

With truffles

Selection of champion cheeses from the Midlands £4.50

Offered with homemade chutney and flavoured water biscuits

Some more on the VMF restaurant. As a training restaurant they really do need our support in this and I must say, having been there three times now, it really is a joy to go, lovely food, great people and so nice to see these youngsters grabbing their chance with both hands and hopefully setting themselves up for life.

Anyway, our very own Ashley Young is impressed.

forum

He told the official site:

'I think this project is massive for the club, I really do. To give opportunities to kids who normally wouldn't get this kind of chance is incredible. They are using their new skills to both serve the food and cook the food and that's terrific. I've chatted to a few of them and the feedback they are giving is that they are thoroughly enjoying the whole project. And the feedback from people in the restaurant is that it's spot on, which is really great to hear. I love the fact the club are giving these kids, who wouldn't maybe know what they wanted out of life, the chance to develop their skills and showcase their skills too. It's great that the club are doing it but it's massive for these kids, really massive.'

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Adding, 'I chatted to Abdul about what he's been cooking and how he's been enjoying it and he's loving it. To listen to him say that and see the smile on his face is really heart-warming.'

Alison Plant, Villa's Head of Hospitality and Events, said: 'It was great to have a senior Villa player recognise the good work of this project. It has given the apprentices a real boost and made them feel part of Villa and realise that we are all in it together'.

The restaurant serves quality food, breaking the rules of tradition and formality with a wide range of influences, tapping into the varied cultures and cuisines within the area.

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VMF is more than just a restaurant and the story behind the project really amazed the England international midfielder. The club is proud of its close association with people from the region which is why it's giving something back to the young people in the form of a hospitality training programme, with the 12 students selected both cooking and serving food in the unique new project. The club have partnered with the city council's Birmingham Apprenticeship Scheme and taken on the trainee hospitality students, all living within a 10 mile radius of Villa Park. The apprentices will spend two years with Aston Villa Hospitality and Events. During this time, they will be taking a Level 2 NVQ Diploma in Hospitality Services qualification, with the club working with Walsall College as its training provider. The aim of the project is to give experience and a quality work environment to young adults who haven't been given this opportunity before.

To make a restaurant booking, Thursday - Saturday 7pm - 10pm, call 0121 326 1570. (There were a few teething problems recently, that has been rectified, so do please try again!)

SAMPLE MENU: Click Here

Ha, our very own Revd Pete is quoted on the official site about the VMF restaurant. Not one mention of the outlandishly outstanding company he was in on the night, ooooh no, just all about the food... actually, good point well made Revd!

VMF is based in the Directors area of Trinity Road and is open on Thursdays, Fridays and Saturdays (non match days) every week, from 7pm-10pm.

It serves quality food, breaking the rules of tradition and formality with a wide range of influences, tapping into the varied cultures and cuisines within the area.

The long-term aim is to achieve rosette level - a standard which recognises cooking at different levels across the UK.

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The Journalist

Writer: J P Fear Mail feedback, articles or suggestions

Date:Wednesday November 3 2010

Time: 8:27PM

Your Comments

put Nov 19th in your diary if you are a Vital Lions member (if not email me and I'll sign you up) as we are having a Lions meet up at the VMF restaurant.
The Fear
 

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