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Not So Chilli at Stage Electrics Bristol this October
Stage Electrics Bristol put some heat into the chilly autumn air with a Mexican themed lunch in the staff canteen (The Green Room Cafe) on Wednesday 5th October.
Staff, visitors and friends were able to enjoy a range of freshly prepared dishes including Avocado Soup with Tequila, Steak with Mexican Bean Stew, Mexican Sausage Wraps, Chicken in an Almond Sauce and Bean and Pepper Nachos with all the accompaniments. For those who still had room, deserts included Mexican Brownies and Coconut Pecan Cake.
Head chef Ian Williams, first chef Ian Fine and assistant chef Mark Hand were ably assisted by guest chefs Nick Ewins (Projects) and Richard Thompson (Manufacturing).
The Green Room Cafe was also specially decorated for the day with Mexican Flag bunting, table decorations, placemats, sombreros and a 6ft cactus which coincidentally had just been returned to the Scenic Department after being used in a recent production. Diners were kept entertained by some groovy Mexican music and also were provided with useful Spanish phrases "iCaray! Esta comida es bastante pictante!" (Gosh this food is a bit hot) to baffle their unsuspecting fellow diners.
The Mexican day is the second themed lunch at Stage Electrics Bristol this year. Because of their popularity more are being planned. Head chef Ian said: "It's great to do a speciality lunch like this and to see everyone really getting stuck into the food. Special thanks go to our two guest chefs, Nick and Richard, for their hard work on the day."
21st October 2005
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