Come Dine With Us 2025

For the third year running, our Year 8 MasterCook boys have proudly showcased their culinary skills to parents and teachers, delivering another exceptional Come Dine With Us evening. It’s safe to say this was our best one yet!

For one unforgettable evening of the year, our Cooking & Nutrition room became a professional working kitchen, while the Art room was transformed into a beautifully styled pop-up restaurant. It was in this creative setting that our Year 8 MasterCook boys delivered an outstanding fine-dining experience for parents and staff.

Every dish was made from scratch and each boy took ownership of a specific course. From canapés to dessert, the level of skill, creativity and calm under pressure was exceptional.

The evening began with a trio of canapés. Nikolay A prepared delicate prawn gyozas that were crisp and full of flavour. Rayan S impressed with his spicy-sweet gochujang beef skewers, while Tom M showcased precision with a vibrant selection of sushi.

The starter course followed with standout dishes. Nikolay stepped in to create handmade tomato, mozzarella and basil pesto ravioli. Louis D handled the challenge of preparing multiple lamb arayes with mint yoghurt and pomegranate salad. Thomas R served a clean and gently flavoured tofu soup.

For mains, Kishan P delivered a rich and creamy butter chicken with naan and raita. Elliot R presented a perfectly timed sirloin steak with hasselback potatoes, peppercorn and brandy cream sauce with fine beans. Thomas R returned to serve a golden pork katsu with coconut rice, while Lithum A’s Indian-style carbonara offered a bold fusion twist.

Desserts demonstrated incredible technique and flair. Ben F produced a classic sticky toffee pudding with a twist of cardamom — sublime. Alex C wowed with a trio of apple desserts—brûlée, sorbet, and tarte tatin—that could easily feature in a top restaurant. Charlie C made an elegant and perfect chocolate brownie with white chocolate shard and raspberries. Finley W’s peach and chocolate pudding was a seasonal and creative end to the meal.

Petit fours included Thor K’s beautifully crisp and glossy Beacon florentines and Oliver F’s moist, citrusy orange semolina cake.

Service was expertly handled by our Year 8 front-of-house team, led by Miss Thomas. They welcomed guests warmly, served with confidence and ensured everything ran smoothly in the transformed Art room.

This event was more than just a school dinner. It was a showcase of teamwork, talent and high standards. The boys turned two school spaces into a restaurant and kitchen to deliver an experience many professional teams would be proud of.

Massive thanks to Miss Thomas for her outstanding front-of-house management, Madhu for her extremely efficient assistance in the Cooking & Nutrition room, Ms Jackson and Mrs Smith for their creative flair with menus and table numbers. Special thanks to Mr Miles who ended up elbow deep in soap suds trying to get us all out of the door before 9pm. A massive thank you to everyone involved!

Congratulations to our Year 8 MasterCook boys on an exceptional evening.

Come Dine With Us – Menu

Canapés
Prawn gyozas – Nicolay
Gochujang beef skewers – Syed
Selection of sushi – Tom M

Starters
Tomato, mozzarella and basil pesto ravioli – Nikolay A
Lamb arayes with mint yoghurt and pomegranate salad – Louis D
Tofu soup – Thomas R

Main courses
Butter chicken with naan and raita – Kishan P
Sirloin steak with hasselback potatoes, peppercorn and brandy cream sauce, fine beans – Elliot R
Pork katsu with coconut rice – Thomas R
Indian-style carbonara – Lithum A

Desserts
Sticky toffee pudding with cardamom twist – Ben F
Trio of apple desserts (brûlée, sorbet, tarte tatin) – Alex C
Elegant and perfect chocolate brownie with white chocolate shard and raspberries – Charlie C
Peach and chocolate pudding – Finley W

Petit fours
Beacon florentines – Thor K
Orange semolina cake – Oliver F