North Kent College students worked alongside some of the region’s most acclaimed chefs recently at an exclusive culinary event.
The College’s Culinary Academy students took part in The Chefs’ Forum lunch event at the prestigious Cave Hotel in Faversham. The event brought together top chefs from the region and hospitality students for a collaborative dining experience, where emerging young talent worked alongside renowned professionals to deliver a gourmet meal.
The menu for the event was a who’s who of culinary masters in the South-East.
The starter, Ritter Fresh hand-dived scallop ceviche, was prepared by Patrick Hill, Head Chef at Thackeray’s in Tunbridge Wells. Hill is a Michelin-trained chef with years of experience in some of the UK’s most renowned kitchens.
The Cave Hotel’s chefs John Bingley and Andy Holden prepared the main course of Tom Hixson Texas smoked USDA brisket, miso chilli cheese, sweet potato and fire roasted leeks.
A stunning fish course of a ‘Crab Doughnut’ was created by Craig Edgell of the multiple award-winning Buoy & Oyster in Margate.
Up and coming chef Ollie Eisenhardt of Silverhand Estate rounded off the meal with a delicious dessert of Foodari Kentish strawberries with chamomile and vanilla.
North Kent College students had the opportunity to work alongside these chefs, gaining invaluable hands-on experience in a professional kitchen environment.
Duncan Weetman, Head of Curriculum for the Culinary Academy at North Kent College, said: “The Chef’s Forum arranged a fantastic day, where the Hospitality students were able to further develop their skills and experience, working alongside some great chefs and front of house staff. They stepped up to the challenge and are a great credit to the Culinary Academy and College.”
John Bingley, Group Executive Chef for The Cave Hotel, added: “I have never seen the kitchen with more chefs in it than today, with the three guest chefs and the students from North Kent College. It was so wonderful to see the passion and drive of the students and show them our operation here at Cave Hotel.”
North Kent College’s Culinary Academy is made up of the College’s hospitality and catering students, with several courses on offer at its Tonbridge and Gravesend campuses.
Students benefit from industry standard kitchens and service areas, The Gallery and The View restaurants which are open to the public and highly equipped classrooms.
To find out more about studying hospitality and catering at North Kent College, visit the Hospitality and Catering section of the College website.