Lumpy custard and lumpier, grey mashed potato – I have not heard many other memories of people’s school dinners.
While known for creating child geniuses and sports stars of the future, it could be fair to say that most people have not traditionally looked to schools to find haute cuisine.
Fortunately, the same cannot be said for Kirklees College, where students have been producing top grade food for the last 30 years.
Located in the bottom floor of its Chapel Hill site, Landings 72 is staffed and run by those studying hospitality and catering, some of whom are only 16-years-old, who want a career in the industry.
They wait on and create the food for a large amount of hungry guests keen to try something new at a reasonable price.
I had seen the fruits of their labour previously when following a member of royalty around on a tour, leaving peckish after watching them prepare cake after cake destined for people with quite a few more titles after their name than my own.
This time though I was back to have a taste myself of their menu, which for one night only was totally vegan.
Being a vegan, I have seen mild panic in the eyes of some staff who realise they have what they consider to be one of the most tricky types of diner on their hands.
I knew it was probably going to be an interesting test for the adult student chefs who had been busy behind the scenes.
I took a crack team of four fellow vegans, a part time vegetarian and a meat eater to see what they made of their take on vegan cuisine.
We found out that although the food was cooked from scratch by the students, most of the menu had actually been devised by one of the course leaders.
We were not told why – I was left picturing a comedy scene in which the thought of thinking of making a no meat, fish, dairy or egg free meal had caused such terror in the students that they had passed out with worry.
Whatever the reason, the menu, which included three starters and desserts and two mains (the third choice tortellini having sold out probably due to it being the biggest novelty for vegans) looked very promising.
Before our choices arrived we checked out the venue – a smart yet simple restaurant laid out well by the students – there was nothing between it and another modern restaurant in the area.
There was, however, one incident that gave away how new some of the front of house staff were to waiting, when our restaurant corner briefly became a scene akin to something out of Fawlty Towers.
When delivering our drinks’ order, the nervous looking waiter managed to place the first glass down on the table before pouring the entire contents of those remaining on the tray onto my friend’s head.
Luckily, my friend’s good sense of humour was on his side and it made for a hilarious comedy sketch for the rest of us.
They never did give even him a free drink though for his unwitting part in the act.
Three of us plumped for the starter of Mushrooms Pan-fried with Confit Garlic and wine – a small but tasty portion with a lively kick.
Two ordered the peanut and broccoli soup, the biggest of the starters, which judging by the empty bowls went down well.
Another two had the Spicy Avocado Toast with Wasabi Cream, which they said was good but said they could have easily eaten double the portion.
Next came main course. One us vegans had been waiting for in anticipation because we had plumped for the vegetable stroganoff, a food not usually on the menu for us due to it being traditionally made with soured cream.
Bizarrely, this version had no vegan soured cream substitute (yes, it does exist) and included a spicy tomato sauce instead. We were not sure why they had not chosen the name of ‘stew’ or ‘casserole.’
It tasted fresh and flavoursome but was a bit on the spicy side for us.
The others went for a trio of curries, all which looked great and scored highly on the taste front.
Dessert was the best part of the meal – something which vegans usually have to forego when eating out.
Chocolate was the inspiration behind two of the choices – a chocolate mousse with a spiced almond biscuit and a chocolate brownie – how could we resist?
They both disappeared from our plates all too quickly.
The third choice was not one chosen by anyone on the table – a bowl of fruit with soya yogurt.
Perhaps its unpopularity proved to the student chef who designed it that vegans are all about trying out new dishes – especially ones that do not seem so sinless.
Chapel Hill, HD1 3HH
Tel: 01484 437019
Website: http://www.kirkleescollege.ac.uk/aboutus/services/restaurant
Opening hours: Tuesday to Friday from 10am to 1.30pm and Thursday from 6.15pm to 7.15pm.
Children: Welcome
Disabled access: Yes, with access from Manchester Road entrance
The bill: £107 for seven, including drinks.
Would you go back? Yes
