Diners in the Novus Restaurant at the College of West Anglia, King’s Lynn campus, were treated to an evening of culinary delights on Thursday 10 March 2016, with ‘A taste of the White Horse, Brancaster Staithe’. Catering students took part in an insightful guest chef evening with head chef of The White Horse, Fran Hartshorne – together with executive chef Avrum Frankel and level two catering students, they produced a five course taster menu, for the modest price of £23.00. The White Horse Inn is situated on the coastline of North Norfolk and attracts masses of diners each month. Fran Hartshorne is passionate about seeing the next wave of young chefs making their mark and said: “I think it’s very important to get the next generation of chefs to get a real feel of how a kitchen works, see what’s out there and learn new techniques. “It’s important to be very current in what’s going on in the catering industry; it’s a tough trade to be in. The main reason I am doing this event is to get these young people hooked and excited about what is going on in the industry.” Jonathan Boyall, catering lecturer at the College of West Anglia, said: “We have been really fortunate this academic year, to create some great opportunities for our students to work alongside some fantastic local chefs, such as Phil Milner from the Orange Tree and Avrum Frankel from The White Horse at Brancaster Staithe. “The White Horse event gives our diners the chance to experience Fran and Avrum’s food cooking – with the help of the students – at the Novus restaurant price. Students have also been along to the White Horse and seen things from the other side of the kitchen, too.”   Taster Menu £23 per person Cured Cod served with Textures of Cauliflower Herb Polenta served with Textures of Cauliflower (v) Pigeon Pastrami with Soy Brined Wild Foraged Mushrooms, Soft Free Range Hen’s Eggs and Parsnip Crisp Celeriac Cannelloni with Put Lentils, Soy Brined Wild Foraged Mushrooms, Soft Free Range Hen’s Eggs and Parsnip Crisp (v) Norfolk Red Poll Beef Blade with Smoked Mashed Potato, Purple Kale, Roast Artichoke, Onions Petals and Red Wine Jus Lightly Spiced Butternut Squash Risotto with Onion & Tomato Bharji and Mirco Corriander (v) White Horse Lemon Tart served with Whiskey & Ginger Coffee and Petit Fours   [gallery ids="6801,6802,6803,6804,6805,6806,6807,6808,6809,6810,6811,6812,6813"]