The Brasserie offers a modern, contemporary menu with a regularly changing seasonal menu. Both the kitchen and front of house are staffed by the students on our diploma courses. The dishes offered are based with the development of the students in mind.
With the introduction of the Josper Grill, we have added a new section promoting our own 29-day aged beef as well as lamb, poultry, and pork. We pride ourselves on smoking our own produce, which we use throughout the year on our menus.
The Escoffier Room is named after the celebrated chef, Auguste Escoffier, who was one of the founders of Westminster Kingsway College. We follow the principles of Auguste Escoffier, combined with modern techniques and presentation. The weekly changing menu theme is designed, tested and cooked by our third-year students using seasonal ingredients and foods from across the world, further developing their skills.
At the front of house, our second-year chef students are trained in the food and beverage service techniques that one would expect from a Michelin-starred restaurant. Students follow the criteria set by our awarding organisation, City & Guilds, in helping them achieve the skills required to be a waiter, runner, sommelier, barista and host. Additionally, they are given the opportunity to work at large events throughout London such as the Michelin Star Reveal and The Clink Charity Ball.
The Escoffier Room has themed weeks throughout the academic year, often coinciding with national celebrations.
All income from The Vincent Rooms is re-invested into the college’s Hospitality and Culinary Arts department.