The next generation of chefs from City of Bath College will be helping three Michelin-starred professionals serve up a gastronomic feast at an upcoming polo fundraiser.
Ten Level 3 Catering students from City of Bath College will give up a day of their summer holidays to learn some tricks of the trade from some of the South West’s top chefs.
They will prepare a champagne and canapé reception, a three-course lunch and afternoon cream tea alongside Sam Moody of The Bath Priory, Martin Burge of Whatley Manor and Hywel Jones of Lucknam Park.
The students will play their starring kitchen role at the sell-out fundraiser at Beaufort Polo Club in Gloucestershire on Sunday.
Head of Catering Bridget Halford said the students had volunteered to give up their free time before returning to college for the start of term.
She said: “It’s a once in a lifetime opportunity and the students are very much looking forward to helping out.
“It’s amazing for them to be able to work so closely with Michelin-starred chefs and also help to raise money for such a worthwhile cause.”
The fifth annual fundraiser has been organised by The Chefs’ Forum, which is a networking group for chefs, suppliers and catering colleges to bolster professional development in the industry.
All proceeds from the event will go to the industry’s benevolent charity, Hospitality Action. The charity offers vital assistance to hospitality workers who find themselves in crisis, spending just under £85,000 across the South West last year.
Penny Moore, Hospitality Action CEO, said: “Our fantastic polo day has really grown in popularity over the years and is one of the highlights of our events calendar, with world-class polo to boot.
“In 2013 we experienced an unprecedented increase in requests for financial assistance, resulting in a 20 per cent increase in people awarded grants. The funds raised here really will make a big difference to our work.”
Earlier this year, City of Bath College hosted a Chef’s Forum lunch for 50 guests, including Michelin-starred and AA Rosette chefs.
Catering students were praised for their expertise and professionalism which was said to be a testament to the standards of teaching at the college.
