A Recipe for Recognition

University of Southampton’s Restaurants Get Top Marks

The University of Southampton is the first university to receive two AA Restaurant Rosettes for The Blue Room, its fine dining restaurant, which is open to the public. This prestigious accolade is presented to restaurants, which “aim for and achieve higher standards” according to the AA.

For the university, this honour has had a tremendously positive impact. It has not only raised the restaurant’s profile on campus, but also across the region, resulting in a steady stream of new customers.

Felice Foscheri, Associate Director, Catering, Hospitality & Commercial Operations, University of Southampton, says “The biggest impact has been in breaking the stereotype of traditional university catering. The award has helped us demonstrate that university hospitality can be modern and ambitious. Ultimately, it has helped position the University of Southampton as a destination not just for education, but for exceptional hospitality as well.”

Felice attributes this success to staff training and development, as well as quality local produce and seasonal cooking. Chefs are sent for training sessions at Paul Ainsworth’s No. 6 and The Mariners, both in Padstow, as well as several Rosette-standard restaurants nearer the university. “We studied AA feedback from other top establishments to fully understand the expectations and standards required,” adds Felice.

Lewis Huggins, senior sous chef, says

All dishes are prepared from scratch using fresh local ingredients whether it’s from the kitchen garden or suppliers. Lewis Huggins, senior sous chef, says “Quality ingredients are those with provenance, seasonality, and integrity. For us, that means working with local growers, producers and fishermen as well as growing our own fruit, herbs, vegetables and edible flowers in our campus kitchen gardens.” Lewis goes foraging for wild garlic, while other members of the team collect herbs, hedgerow plants and other natural ingredients.

The menu at The Blue Room changes regularly based on what’s available, with details of suppliers included on the menu.

The restaurant is also hired for events such as academic conferences, VIP receptions, private dining for external clients as well as special wine pairing evenings and chef’s table experiences.

The catering team, headed by Kevin Whicher, head chef, comprises a brigade of three experienced chefs and Lewis the senior
sous chef.

Front of house, the restaurant is overseen by a manager and support staff. Across the wider university catering operation, there are 70 staff from retail and hospitality to production kitchens and events. “The Blue Room may have its own dedicated core team, but it is strengthened by an entire catering community working to the same high standard,” says Felice.