Student chefs pick up tips from the best at banquet

NATS receives an MoD award

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THE chefs had nine Michelin stars between them.

So students at South Downs College soaked up every minute as they were joined in the kitchen by the likes of Tom Kerridge, Angela Hartnett and Nathan Outlaw.

LEARNING FROM THE BEST Emma Metcalfe, 19, and chef James Walters at South Downs College        Picture: Allan Hutchings (150614-332)

LEARNING FROM THE BEST Emma Metcalfe, 19, and chef James Walters at South Downs College Picture: Allan Hutchings (150614-332)

More than 80 people enjoyed a lavish banquet at the Waterlooville college last night to raise around £15,000 for charity.

Young people who are training to be chefs said it was their dream come true as they worked alongside some of the most noted food maestros in the country to learn how to cook elegant dishes that explode with flavour.

On the five-course menu were a variety of dishes, including braised duck tongue, saffron risotto, venison, and caramelised apple tart.

Andrew Abell, 19, of Gruneisen Road, Stamshaw, who made a horseradish yoghurt salad alongside Nathan Outlaw, said: ‘It’s really inspiring.

‘That’s my goal in life, to have a Michelin star at some point.

‘As soon as I heard about the charity dinner, I was pestering my teachers to get on it.’

Emma Metcalfe, 19, of Colenso Road, Fareham, who worked alongside chef James Walters, said: ‘I have got to meet chefs I never thought I would ever get to meet in my life.

‘I watch MasterChef and now I get to see them in real life. It’s very inspirational. I would like to run my own restaurant.’

Iain Baillie, a lecturer at the college, was able to get the big names in thanks to his contacts in the food industry.

Nathan Outlaw, who devised last night’s fish course, said: ‘It’s always nice to come into colleges – it’s grass roots.

‘The most important thing is the charity Hospitality Action, which helps people in the industry who have got into trouble and need a hand.

‘Hopefully we can show the students some new stuff, try some different dishes and see different techniques.

‘I remember being at college myself and when you have other chefs coming in, and see different styles of food, it’s always really interesting.’

Jacqui Smith, head of catering, hospitality and tourism at South Downs, said: ‘It’s been amazing.

‘The buzz was huge. It gives the students and the staff who have worked very hard a huge boost.’