Lunchtimes of the future

The Annual Culinary Arts Management New Product Development module has once again brought a host of innovative lunchtime ideas to life. Final Year students were given the brief to create a substantial lunchtime snack with an emphasis on healthy eating.

Ideas spanned from fish head soup as part of a Curry in a Hurry concept which would see unusual curry based dishes from around the world being offered pick n mix style with a variety of rice bases; to For Toast which takes the concept of the student staple of beans and toasts then bringing it into the culinary age with toppings such as Creamy mushroom with herbs and Beef, mango and pepper – not limited to topping toast students Indy Lam and Daniel Roston envisage their products also gracing the likes of baked potatoes, salads or rice.

Vanessa Hobbs spotted a gap in the market to feed the estimated 35% of us who have food allergies or intolerances. Using the pub classic, lasagne, Vanessa has devised a range of wheat, dairy, nut, gluten and other allergens free meals, with instructions to the trade on how to prepare them to keep them from being contaminated in the kitchen.

Other concepts included Hearts Delight Dim Sum, Frittata Family, Handy Pies and many more. In all 17 groups presented their ideas to a selection of visitors from both within the college and representatives from the food industry.

Chef Lecturer Bernard Schumacher said "This event was a great opportunity for the students to showcase their newly developed product concept, the students came up with a variety of creative and innovative product ideas; displaying a strong focus on professionalism and attention to detail."