WestKing celebrates Korean Cuisine Month with exciting culinary events

WestKing’s School of Culinary Arts and Hospitality spotlighted Korean food by hosting Korean Cuisine Workshops and showcasing Korean dishes in its restaurant.

Westminster Kingsway College (WestKing) celebrated Korean cuisine as it hosted a month of mouth-watering activities. Korean Cuisine Month, organised in collaboration with the Korean Cultural Centre UK, included a series of Korean Cuisine Workshops and a Korean Cuisine Menu Week at The Brasserie, part of WestKing’s unique dining venue, The Vincent Rooms.

The series of Korean Cuisine Workshops took place between 27 April and 18 May at WestKing’s School of Culinary Arts and Hospitality and covered K-street food, kimchi and vegan dishes. Participants enjoyed being able to learn new skills and gain hands-on culinary experience within the college’s professional kitchens. The informative and highly enjoyable workshops received positive feedback from those attending for their simplicity and organisation.
Participants said:

• “Very nice venue, great teaching and good class size.”
• “Great course, learned lots of tips and surprised myself in being able to make all the dishes.”
• “Excellent teacher, very clear explanations and tasty food.”

The celebration of Korean Cuisine extended to WestKing’s restaurant, The Brasserie, where Korean Menu Week took place from 7 May to 10 May. The week-long special menu featured a range of traditional Korean dishes such as Kimchijeon (Kimchi pancakes), Beef Bulgogi Mandu, Bibimbap, Korean Fried Chicken and Hottoek (sweet-filled pancakes) with Makgeolli ice cream – all prepared and served by students at WestKing’s School of Culinary Arts and Hospitality. 

Korean Menu Week proved extremely popular with diners at The Brasserie, and 173 guests visited the restaurant during the event. The Brasserie also welcomed Dr. Seunghye Sun, Director of Korean Cultural Centre UK, who dined in the restaurant on 7 May to celebrate the launch of the Korean Menu Week.

Dr. Seunghye Sun said: “Food is the fusion of taste and aesthetics. Taste is both an ancient memory and a contemporary one. I hope that this precious opportunity to intuitively experience Korean aesthetics through flavour will create new memories, connecting Korea and the UK, and contributing to a future rich in diversity and inclusivity. We value our continued successful partnership with Westminster Kingsway College on this project since 2021.”

The Korean dishes served at The Brasserie also received praise from Jihun Maxime Kim, Executive Head Chef of the Mandarin Oriental Hotel, who said: “I dined in the Vincent Rooms during Korean menu week and was very impressed. A well thought out menu and authentic tasting dishes. I congratulate WestKing and KCCUK on a great collaboration.”

If you’re interested in learning about international cuisine and advancing your culinary skills, apply for Hospitality and Culinary Arts Courses.

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