Furness College Restaurant

I like to think that by now I know most places to eat in the area - but every now and again I get taken by surprise.

And I certainly was when a friend suggested we go for a meal to Furness College. Imagining bacon buns, baked potatoes and cans of pop, I wasn’t immediately taken by the idea, until my friend explained that the college has a training restaurant, with themed weekly meals prepared and served by the students. It’s great experience for them - and they’re really popular, insisted my friend, who has her finger on the pulse when it comes to what’s going on in Barrow.

Last Thursday the restaurant put on a cruise-themed evening: a six-course dinner, with a cabaret act thrown in to add to the experience.

Once up in the restaurant, it’s hard to imagine you’re in a college. The room was dimly lit, with smart furniture, a bar and a restaurant (if not quite cruise ship) atmosphere.

The catering and hospitality students carried the evening off with real aplomb. From sitting down at our beautifully laid table, we were danced attendance upon, food and drinks arriving in the blink of an eye. And the place was packed. Those in the know book for these weekly events well in advance - and I can see why.

Lovely fresh bread was first to appear at our table, followed by a large and tasty prawn vol au vent, with a pretty red and green garnish.

Next up, a Marco Pierre White cream of cauliflower soup with grated cheddar and truffle oil. Served in a coffee cup, this was a souped-up amuse bouche - and delicious. Not quite as velvety as a veloute, but a delicious and well-executed soup, with just the right amount of truffle oil.

A fish kebab was the next part of the feast: hunks of salmon and cod, with roasted courgettes and baby tomatoes and a rocket garnish. The fish was spot on in its cooking - those students are being taught well.

Our waiter for the evening was a delightful young man, taking his duties very seriously. He couldn’t do enough for us. After the fish came the main course, pork tenderloin in a red wine jus with herby new potatoes and carrot puree. Delicious - and I’m not a fan of pork. The meat was tender and properly cooked and the accompanying vegetables piping hot. My only quibble is that there wasn’t enough of the jus.

Next up, a trio of puddings, comprising a pear poached in red wine, a chocolate and raspberry pot, and a strawberry mess. Three dainty elements which worked well together. The pear was an acquired taste, my first mouthful leaving me somewhat confused as to what it had been poached in. To me, there was an initial harsh flavour to it. But our ever attentive waiter assured us it was red wine and, after a couple more mouthfuls, I was absolutely converted. Paired with the strawberry mess, it was subtle and sophisticated.

A proper large cafetière of coffee was next up, with cheese and biscuits served with grapes and celery. The cabaret act was reaching its climax and, what with the roar of conversation, the smartly-dressed diners and the glamorous ambience, you could almost imagine you were aboard one of Cunard’s finest.

Leaving the best to last, six courses of high quality restaurant food for... what do you reckon? Thirty pounds a head? Twenty five? Far from it. This quite magnificent feast cost (drum roll, please) £12.50 a head. That’s right: all that for just over a tenner. Stupendous value - as was the very good bottle of Pinot Grigio that we shared for £8.50.

No wonder the Furness College restaurant gets booked solid for these weekly themed events. There is also a weekly buffet lunch - three courses for a fiver.

Stunning good value, courtesy of keen students setting out on their careers

I loved everything about it.

Ratings (out of 5)

Food 5

Service 5

Atmosphere 4

Value 5

Pros

Great training for the students

Fantastic value

Different themes most weeks

Cons

You’ll need to book in advance

Once a week only