Putting goose on menu at City College Norwich

Published 22 May 2012

Students at City College hotel school at Norwich and goose producers are to work together in developing new recipes and in reviving an ancient Michaelmas tradition.

The students will be introduced to the world of geese when Eddie Hegarty, chairman of British Goose Producers, visits the college in June and then invites them back to Norfolk Geese at Pulham Market to learn more about the most traditional of Christmas birds.

The feast of Michaelmas — September 29 in most of the country but October 11 in Norfolk still following the medieval Julian calendar — has a number of customs associated with eating goose.

Michaelmas will be celebrated by a goose themed dinner at the City College’s Debut Restaurant, provisionally planned for Thursday October 4.

“The event will see Chris Busby, executive chef of Brasteds, working with students to produce this exciting dining experience as part of the Norfolk Food Festival celebrations in the early autumn,” said Steven Thorpe, head of the City College hotel school.

During the autumn term the students will be working on goose menus as part of their syllabus, culminating in a competition for the best recipe.

Mr Hegarty said goose producers were delighted to have the opportunity to work with the college in developing new ideas for cooking and serving goose.

“While goose is one of the most traditional British meats, it’s always good to find new ways of serving the dish,” he said. “Just as more families are now choosing a goose for Christmas, so restaurants are seeing the potential of goose for Michaelmas and autumn menus — and if we can help provide them with some new ideas, we’ll all be gaining.”