Hospitality

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Hospitality

Atrium training restaurant opens to a full-house

Tuesday, 22 May 2012
Hospitality student, Laura Settle.
The Atrium Training Restaurant opened last week to a full house with hospitality students showcasing their talents to Tauranga patrons.

Fat Duck live show influenced by local chef

Friday, 11 May 2012
Celebrity chef, Heston Blumenthal.
Celebrity chef Heston Blumenthal might have turned up the heat in Auckland last weekend, but it’s his kiwi connection that has fans buzzing in Tauranga.

Degustation Dinner

Industry guests will enjoy the taste sensation of our degustation dining experience.

Meals feature ten small courses, including a variety of meat, fish, chicken dishes and desserts. All accompanied by a premium Lake Chalice wine selection. 

More Information: 
Degustation Dinner Menu (PDF)

Degustation Dinner

Enjoy the taste sensation of our degustation dining experience.

Your meal features ten small courses, including a variety of meat, fish, chicken dishes and desserts. All accompanied by a premium Lake Chalice wine selection.

Price: $69 per person (including wine match)
Dates: 7, 14 and 21 March

To secure your group bookings contact Fred Ord on 571 0190 ext. 6780 or fred.ord@boppoly.ac.nz.

More Information: 
Degustation Dinner Menu (PDF)

Degustation Dinner

Enjoy the taste sensation of our degustation dining experience.

Your meal features ten small courses, including a variety of meat, fish, chicken dishes and desserts. All accompanied by a premium Lake Chalice wine selection.

Price: $69 per person (including wine match)
Dates: 7, 14 and 21 March

To secure your group bookings contact Fred Ord on 571 0190 ext. 6780 or fred.ord@boppoly.ac.nz.

More Information: 
Degustation Dinner Menu (PDF)

Degustation Dinner

Enjoy the taste sensation of our degustation dining experience.

Your meal features ten small courses, including a variety of meat, fish, chicken dishes and desserts. All accompanied by a premium Lake Chalice wine selection.

Price: $69 per person (including wine match)
Dates: 7, 14 and 21 March

To secure your group bookings contact Fred Ord on 571 0190 ext. 6780 or fred.ord@boppoly.ac.nz.

More Information: 
Degustation Dinner Menu (PDF)

Taste sensation for lucky few

Tuesday, 28 February 2012
Hospitality student Michael Greening
Bay of Plenty Polytechnic’s hospitality students have returned fired up and raring to go as they prepare for another busy year. It’s straight into it for these aspiring chefs with five degustation evenings to prepare for, served of course in the Polytechnic’s award winning Atrium restaurant.

Slice of ‘Fat Duck’ shared with students

Thursday, 23 February 2012
Lee Pearce
Local chef, and Bay of Plenty Polytechnic Hospitality Tutor, Lee Pearce has just returned from four weeks of professional development working at the famous ‘The Fat Duck’ restaurant in the UK.

Andrew Targett

Submitted by kn5 on Mon, 20/02/2012 - 3:58pm

Andrew Targett

Talented chef Andrew Targett is one of the highly experienced chefs on Bay of Plenty Polytechnic’s hospitality tutoring team.

Andrew has wide experience both here and in Australia, having worked at some top eateries, including Kingston Hotel, Pearl and Vital Ingredient in Melbourne, and locally at Mills Reef, Latitude, Harbourside, Kestrel and Sebel Trinity Wharf.

Andrew feels that he has been really lucky to work with many amazing eateries, which have kept him fresh and focused on creating new ideas.

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