BAKER'S DOZEN

PROBABLY THE FINEST RESTAURANT IN RAMSGATE!

How many schools can you think of that have their own restaurant? Not a self-service cafeteria, not a canteen, but a cross between a private dining club and a gastro-pub. Well, we would like to introduce you to one of SLC’s best-kept secrets – Bakers’ Dozen!

Bakers’ Dozen has been running for a few years now and was the brainchild of Mrs. Jane Green, our Head of Home Economics, amongst other roles! It is a restaurant evening held in the Music School, once a term, with a three-fold aim: to raise money for the more ‘unusual’ trips and expeditions that we offer; to give the participants themselves some direct experience in the art of fundraising; and also to give them the chance to gain some valuable work experience – whether for eventual careers in the Hospitality industry or simply for student jobs in the school holidays. “Taking part in Bakers Dozen helps extend those with a particular talent,” said Jane Green. “Developing the whole person is an important aim of this activity”.

Two years ago, Bakers’ Dozen helped raise money for the Bolivia expedition and last year donated profits to the European Music Trip which took place during the Summer Term.

This year, any profits raised will be donated to the South American trip, which is scheduled during the Summer Holiday.

Bakers’ Dozen offers a reasonably priced, three-course meal to parents, staff and friends. Menus are planned by Mrs Green, guests pre-order their food a week or so before the event, then it is prepared, cooked and served by the student fundraisers under her watchful eye. They are also responsible for the washing up at the end of the evening. Guests bring their own drinks to keep life simple. Starters last year included a delicious chicken satay, feta and pomegranate salad and chestnut soup. Main courses were salmon filo parcels, braised pork with prunes, and chicken breast with a grape and pecan stuffing. To finish there was an icy granita limoncello to refresh the palate, a purely wicked chocolate cheesecake or a raspberry and passion fruit éclair. Fabulous!

Last year, the team (pictured above) surpassed themselves – the food was excellent, wonderfully presented and served by the very professional team of waiters and waitresses. Maitre d’, Anthony Yu, was sophisticated and affable, and some jazzy piano accompaniment was provided by Mr. Paul Stubbings and pupil Jack Greenslade, making his Bakers’ Dozen jazz début. Grateful thanks, as always, go to Mrs Green and her culinary expertise – without whom this delightful evening would not have been possible. If you haven’t yet made a reservation, then do so for the next time!