We know that our University is jam-packed full of international academic talent. A rather tasty by-product of this global coming together is authentic food from all four corners of the globe. As part of Durham Global Week, the Palatine Kitchen Takeover is currently shining a light on this, giving the culinary talents of our staff and students rightfully deserved recognition.
Prior to Durham Global Week, students and staff competed to win opportunities to showcase their authentic menus via the Palatine Kitchen Takeover. Most applicants chose to feature traditional dishes from their home countries. After intensive training on aspects such as allergens and health & safety, our successful takeover teams are currently in the midst of working in a real commercial kitchen alongside a professional Durham chef preparing their menus and getting ready to serve them. Whilst the teams are gaining invaluable experience, all visitors to the Palatine Centre for lunch service are gaining the opportunity to try some deliciously diverse food - perfect!
Each takeover team nominated a charity to receive all profits from their menu, and we’re delighted to see how much we can raise for UNICEF Turkey / Syria Earthquake Appeal, the RSPCA and Heel & Toe Children's Charity in Pelton / Chester-le-Street.
Traditional Turkish food prepared by Ozden Oksuz (Cafe Assistant at Circolo - Palatine Centre). Funds raised from the sale of this menu supported UNICEF Turkey / Syria Earthquake Appeal.
Available to purchase were main dishes Turkish tray kebab and Patlıcan Çullama; sides Sehriyeli Pilav (Turkish-style rice pilaf with orzo) and Kısır; and condiment Turkish Cacık.
Initial observations from Ozden's takeover lunch service were extremely positive, with her menu attracting such large crowds that all tables in Circolo Restaurant were full and queues were out of the door. All items on the menu sold out due to high demand. Congratulations Ozden!
Global menu prepared by Nick Fung and Ben Jones (students at St Mary's College and Trevelyan College respectively). Funds raised from the sale of this menu supported the RSPCA.
Available to purchase were chicken curry with rice, oyakodon (chicken and egg rice bowl), and ratatouille.
Nick Fung and his takeover team during their prep session ahead of their lunch service on Wednesday 8 March.
French menu items prepared by Blandine Smith (Cafe Assistant at Zing Cafe - Teaching & Learning Centre). Funds raised from the sale of this item supported Heel & Toe Children's Charity in Pelton / Chester-le-Street.
Visitors were able to choose between tarte aux pommes, quatre quart, madeleines, far breton, and rochers a la noix de coco.