Havant and South Downs College catering students in race to success

The Havant and South Downs College (HSDC) youngsters got to share the kitchen with five chefs – two of whom were former students – in preparing a luxury lunch.

The students got off to a flyer, preparing a starter of double baked Charlton cheese souffle with loin of Goodwood lamb and truffled savoy cabbage for the main course. For dessert diners were served caramelised pineapple tart tatin, coconut ice cream and mango.

The visit was part of a long running relationship between the college and racecourse which has seen many students go on to study at the Goodwood Culinary Academy.

Goodwood talent acquisition manager, David Macey, commented: ‘One of our main focuses at Goodwood is inspiring the next generation of chefs, which is why we are thrilled to be working with HSDC.

‘We have around 50 chefs working at Goodwood. We want to share more about what we are doing and the opportunities we can offer to progress people’s culinary careers.’

The 28 students also got to the opportunity to take part in a tour of the Goodwood estate, taking in the range of restaurants and farm which is used to provide the meat and vegetables used at the course.

David added: ‘Over the last two days the students have been great, they all seem focused on learning new skills – it’s brilliant to see.’