New mining-themed restaurant in Ronda where your food is cooked by the chefs of the future

A new mining-themed restaurant has been opened in Tonypandi and another education college and every dish is prepared by the college students.

Colliery 19 had a grand opening on Wednesday, November 24, and Bake Off: The Professionals winners Andrew Minto and Michael Cogan showcased their pastry work skills to aspiring cooks.

Based in the Rhondda campus of Coleg y Cymoedd, the student-run Colliery 19 was unveiled earlier this year as part of a £4m campus investment with a new culinary training facility and commercial kitchen.

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The restaurant’s coal mine-inspired decor is a nod to the area’s past

The restaurant’s name is an allusion to the mining history of the area and the year work on the project began. Coal mine-inspired decor brings the theme to life with a modern twist.

The launch menu includes technically adept-sounding dishes, including Moroccan lamb, roasted goose breast with celeriac and blue cheese puree, and passion fruit and dark chocolate tarts. Reflecting the training status of the restaurant, three courses cost just £14.95.

Roast the goose breast with red chard

Colliery 19 is open on Mondays from 5 pm to 8 pm and on Thursdays from 12 pm to 2 pm and all meals are prepared and served by learners studying catering courses of all levels. Students are under the guidance and supervision of professional chefs and in-house staff.

Colliery 19’s festive menu (three courses for £22) is set to launch on Monday, November 29 if you’re looking for a cheap Christmas party, and includes things like game terrine, turkey breast with plum port chutney Dishes will be included. Traditional plum pudding with pork bonbon and pancetta crisps, and spicy rum sauce.

Venison’s Carpaccio with Horseradish Cream and Parmesan

Other training restaurants at Coleg y Cymoedd have received critical acclaim. Naan’s restaurant on the college’s Nant pride campus has been shortlisted twice at the Food Awards Wales and was our reporter impressed by his visit Back in 2017.

Meanwhile, Cardiff and Vale College’s classroom training restaurant received praise from our critics As well as Observer restaurant critic Jay Renner.

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