©2019 by Alistair McVicar

 

Stages and work experience

I have had a passion for food all my life, which stems from growing up on Jekka’s Herb Farm to my first experience in food at young age at the two Michelin Star restaurant Lettonie, in Bath. Since this experience I have undertaken a number of courses including:

  • Finca Buenvino Mediterranean Cooking Course, 2016.

  • Rick Stein’s French Seafood Course, 2016.

  • Ballymaloe Intensive Cookery Course, 2015

Currently, I am revisiting my love of food with the Leith’s professional diploma in food and wine and have supplmented this with a number of stages as detailed below.

Pony and Trap

Three day stage at the Pony and Trap. The Pony & Trap has held a Michelin Star since 2011 and was ranked 2nd in the Estrella Damm Top 50 UK Gastropubs in 2018. The pub champions a “field to fork” ethos serving food sourced as locally as possible from suppliers around the Chew Valley and the South West. Worked the vegetables and side section supporting the other members of the team as well as preparation and service for the Pork: Nose to Tail evening

Root

Two day stage at Root, a small plate restaurant that gives vegetables star billing and serves meat on the side. Root won best newcomer in the Bristol Food Awards 2018. Experienced making ferments, pickles, sauces and service in a small busy kitchen.

Pretty Sweet

Two day stage at Pretty Sweet, a high-end Patisserie catering service from international Pastry Chefs Claire Clark and Sarah Crouchman. Supported the team producing cakes and patisseries for the top establishments in London.

Waitrose Cookery School

Attending a weekend cookery class on high-tea at the Finchley Road, London branch. Observed and supported teaching the creation of tarte tartins, eccles cakes, chocolate truffles and cheese cake.