Bookings: 01256 306306

The Restaurant offers a range of speciality events and themed menus to inspire our customers and develop our students. Recent events include wine tasting, mixology evening, the ever popular Burns Night and a Medieval Banquet. We also host ‘Guest Chef’ evenings which offer a taste of the Chef’s favourite recipes and flavours. For more details on the upcoming events, click here.

Example menus.

  James Durrant's Chocolate Pave

Chef Patron, James Durrant, from The Plough in Longparish showcased an eight course taster menu:

Jerusalem Artichoke Veloute with Tunworth, Black Truffles, Brioche

Salad of New Season Beetroot with Heritage Carrot, Balsamic Cream, Old Winchester

Cornish Mackerel with Pickled Mouli, Cucumber and Radish, Benito dressing

Mac & Cheese with Smoked Bacon, Wild Mushrooms, Autumn Truffles, Parmesan, Cured Ham

BBQ Hampshire Hog with Burnt Hill Farm Apple Puree, Cider and Bacon Veloute

Wigmore cheese with Pickled Radish, Fennel & Raisin

Lemon & Buttermilk Bavois with Blackberry, Champagne

Chocolate Pave: Chocolate brownie, Salted caramel Jelly, Malt Ice cream, Dark Ale puree


Spring Dinner Menu

(21st Feb - 9th March 2018)


Thai Chicken Noodle Soup

Ham Hock Terrine, Homemade Piccalilli, Toasted Ciabatta

Barkham blue & Leek Tartlet, Apple and walnut sauce, watercress salad

Smoked Haddock Fish Cake, Caper Dressing


 Sorbet Course


Lamb and Potato Hot Pot, Spring Greens, Swede and Butternut Mash

Hake Fillet, chorizo Potatoes, roasted vine Cherry Tomatoes and Herb Butter

Classic Chicken Chasseur, Bacon Lardons and Baby Onions, Roasted Turned Chateau Potatoes, Honey Glazed Root Vegetables

A taste of Mushroom-chargrilled King Oyster, Feta Duxelle stuffed Breaded Chestnut, Pickled Wild Mushroom wild rice, truffle Oil (v)



Plum Tart Tatin

Cochoffee Profiteroles –Trio of coffee, Toffee and chocolate Profiteroles

Berry Cheesecake

Iced Rhubarb Parfait


Petit Fours


 Daily Specials available for dinner menu. Please ask your server. 

                      Dinner Charged at £22.00 per person

Theme nights charged at £29.00 per person

Guest chef nights charged at £35.00


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@Copyright 2017 Basingstoke College of Technology
Worting Road, RG21 8TN
Tel: 01256 354141