Students at Bath College recently had the chance to work with some of the city’s best chefs at a four-course networking dinner for professionals in the hospitality and catering industry.
Organised by the Chefs’ Forum, the dinner was held at the Bath College Shrubbery Restaurant and included a special ‘pay what you can’ lunch raising £1,000 for industry charity Hospitality Action.
The Chefs’ Forum was created to mentor, motivate and inspire young talent by connecting chefs with education providers and industry suppliers in the South West.
Top chefs at the event included David Campbell, Executive Head Chef at The Royal Crescent, Bath, Head Chef Daniel Moon, from The Gainsborough Hotel, and Michael Topp and Martin Black, from The Manor House Hotel.
Lucknam Park chefs Elly Wentworth and Dean Westcar also volunteered their time.
Students from Bath College joined forces with the visiting chefs and learners from Hit Training to finish and plate each of the courses, and to serve eighty hungry guests.
Bridget Halford, Head of Hospitality at Bath College said: “Today’s Chefs’ Lunch was an amazing experience for the students.
“It was a real privilege for them to work with such talented chefs from across the Bath area and a fabulous opportunity for the students to showcase their skills to local employers.
“Every seat in our restaurant was filled and an impressive £1000 raised for industry charity, Hospitality Action, we are delighted with this!”
Bath College Principal Laurel Penrose said: “I have been really impressed with the food and organisation of today’s Chefs’ Lunch at the college.
“The Chefs’ Forum supports the college in an extremely positive and productive way, specifically in terms of raising the profile of our learners and fantastically equipped facilities to potential employers in Bath and the surrounding area.
“The meal was delicious and it was an excellent opportunity for our students to network with top chefs, suppliers and learning peers.”
The Chefs’ Forum chose to stage a ‘pay what you can’ event to give chefs the chance to sample the very best in local cooking, at a price they could afford whilst making money for Hospitality Action.
Participating chefs and sponsors all donated ingredients, driving down the food cost and allowing The Chefs’ Forum to raise vital funds for industry people who fall on hard times.
Sponsors included: A.David, Total Produce, Kingfisher Brixham, Walter Rose & Son and Easy Jose.
Catherine Farinha, Founder of The Chefs’ Forum, said: “It is great to know that the money raised by The Chefs’ Lunch will go towards helping those in need.
“This lunch was a fabulous chance for current and future chefs and front of house professionals to witness first-hand, industry-leading cookery and first class service where cost was not an obstacle to them doing so.”
The Bath College Shrubbery Restaurant in Avon Street is open to the public and is well-known amongst local foodies for its delicious three-course lunches and fine dining banquets.