First Class Food as Level 6 Launches

Published on 23/01/2015 by news_admin

Blackpool and The Fylde College (B&FC) has launched its new restaurant, Level 6, marking a new era for food on the Fylde Coast. The restaurant will help shape the future of food as it works with industry to train the next generation of chefs, sous chefs, hospitality staff and restaurant managers and owners.

The aptly named training restaurant, situated on the sixth floor of the College’s Bispham campus, has undergone a major transformation and now features a modern, sleek interior, fresh design and industry standard facilities as B&FC strives to ensure its students leave with the technical and employability skills required by industry.

Joanne Kershaw, Head of School for Hospitality, Tourism and Sport has overseen the changes. She said: “What’s great about the restaurant is that it’s aspirational. Students may enrol with us on a Level 1 course with no previous experience and start out in the training kitchens but ultimately they want to progress and work in Level 6 – the look, the name, the ambience is all centred around inspiring our students to succeed and reach the top.”

The menu reflects current trends with fresh, locally sourced ingredients featuring prominently in its lunch and dinner options. Dishes like Apple and Garstang Blue Pate and Bury Black Pudding precede Slow Cooked Bowland Beef and Fleetwood’s Finest Haddock, while Chocolate Brioche Pudding with Banana Emulsion and Dewlay’s Lancashire Cheese tempt for dessert.

Joanne continues: “We’ve already had input from industry. Top local chef and B&FC alumni Paul Moss from Twelve restaurant in Cleveleys judged our signature dessert competition for Level 6 and gave students invaluable feedback on their dishes. We want to continue to work closely with leading chefs to develop our students’ knowledge and expertise.

“We’re also hoping to attract a new generation of diners. Our Courtfield restaurant has always been popular and we are lucky to benefit from a loyal customer base but we hope the new menu and improvements to the restaurant will appeal to a new market, or encourage those who have never been to give us a try. We rely on our customers so students can develop their skills and become ready for the world of work.”

In addition, Level 6 has appointed experienced Restaurant Manager Kate Weil to ensure training is closely aligned to industry needs and requirements.

Level 6 isn’t the only new development - the College’s Gaming Academy, which trains students for a career in the gaming and casino industry, has also moved to the sixth floor, allowing opportunities for collaboration between the two venues. Corporate events, private parties and charity fundraisers can all benefit from fun casino nights combined with a three-course dinner while offering College students live work experience.

For Joanne, it’s an exciting time which will only enhance the College’s excellent reputation in the industry: “Our catering students have reached the final of the prestigious national Nestle Toque D’Or competition once again this year which is further evidence that our students are competing with the best in the UK. Level 6 will ensure B&FC students are at the forefront and competing for the best jobs when the time comes for them to leave us.”

Level 6 is open Tuesday-Thursday from 10.30am for morning coffee. Lunch orders are taken between 10.30am-1.00pm Tuesday-Thursday and dinner orders taken 5.45-7.15pm on Wednesdays. To book, call 01253 504157 or email level6@blackpool.ac.uk. For more information, visit www.blackpool.ac.uk/level6 or follow them @Level6_BFC