Thursday Lunch from 12 noon
Dinner from 6.45pm
Friday Lunch from 12 noon
Help us to help you! Please let your server know if you there are foods that you need to avoid. We have full ingredient and allergen details available.
A huge slice of success for college’s Star Bakers
Hospitality students Exose Grant Lopo-Ndinga and Sanjam Nagpal saw their success catapult them from training kitchen to TV for the hit series Bake Off: The Professionals
The former hospitality students, who went on to carve out careers as professional chefs, impressed Benoit Blin and Cherish Finden with their culinary prowess after being revealed as contestants.
22-year-old Exose and 20-year-old Sanjam, graduated from the college in 2016 with Level 3 diplomas in Pastry and Confectionery. Exose went onto work at James Martin Manchester’s casino restaurant while Sanjam got a job as Pastry Chef at the Dorchester Hotel in London.
Exose, who practised working with sugar for the show under the guidance of his former tutors in Trafford College’s training kitchens, wowed judges with his sugar work and chocolate bon bons.
He said: “It was unreal to actually be in something we have watched on television, but so useful because we had feedback from two of the top pastry chefs in the country.
“We owe a lot to our lecturers at Trafford College for sharing their skills, knowledge and expertise.”
Sanjam, added: “I would recommend anyone with a passion for pastry and baking to do a course at Trafford College – who knows where you’ll end up? Maybe like me, moving from Manchester to London, and working at one of the top hotels in the country!
Restaurant Takeover - January 2020
An outstanding example of industry and education working together
For the duration of "takeover week" Trafford College Group students will be given the opportunity to work with leading industry professionals. The aim is to provide our students with an outstanding educational experience which develops industry standard skills enabling them to achieve their full potential.
Aspire will host five guest chef experiences that showcase highly creative menus and award winning cooking.
Chefs returning to the college include: , Si Toft and Gareth Stevenson
Ashley Clarke (Temper London) and the team behind Hotel Indigo (Mamuciam) will be working in our kitchens for the very first time.
For more information please call: 0161 9524678
AA College Rosette – Highly Commended
The AA College Rosette Scheme has been designed to reflect current industry trends within the realistic working environments. The Process mirrors the current industry recognition and relates in principle to the AA’s 1 Rosette award at the ‘award’ level whilst the second tier will be showing elements of a higher Rosette levels. Qualified AA Hotel & Restaurant inspectors with relevant industry experience will carry out these visits.
The above criteria in addition to the main award, restaurants at this level will show confidence and clear structure in their RWE’s. The learning environment in addition to the facility will at its very best and above all appropriate to the target markets and indeed learning. Restaurants will have an excellent grasp of commercial sense and can compete well within a true restaurant environment. Restaurants at this level are likely to have a clear brand and excellent links to industry where this is exploited to benefit the students greatly. Service levels highly polished, with clear support from lecturers and notable peer to peer learning/training.