Writer: J P Fear
Date:Friday November 26 2010
Here's a real treat for festive foodies - join us for the launch of our new VMF Christmas menu. (See article on VMF: VMF - Villa Midlands Food - Training Restaurant )
The tasty fare will be on offer at our very first VMF food champions evening, held on December 2. The food on offer at the new eaterie has been received warmly by customers since the opening two months ago but it is the aim of the restaurant bosses to constantly strive to improve.
For that reason, a new festive menu has been created - and it's bound to go down a storm. Starters include fish cake duo, jerk chicken terrine and gressingham crispy duck leg, for main course you can delight in organic moreton bagot beef, crisp belly pork while desserts on offer include organic apple and oat crumble and bitter chocolate tart.
Sample it for the first time at the food champions evening, where representatives from Fishco, Carey Organics, Caldecott Farm and Lightwood Cheeses will be on hand to share their expert knowledge on their products.
There are limited places available so reserve your places now.
The five-course menu costs £19.95 while, with wine included, it's £29.95.
Our restaurant is open on Thursday, Friday and Saturday from 7pm-10pm, in the Directors area of Trinity Road.
VMF is more than just a restaurant, with the staff made up of 12 local students and club mentors. It forms part of a hospitality training programme for young adults, with the 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, who were recruited after support and consultation with Aston Extended Services, 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 and to use unique and traditional recipes that reflect our relationship with the area.
sample menu: Click Here
Date:Friday November 26 2010
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