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Students from Bath College fed top chefs with a selection of mouth-watering canapés at a networking event for industry professionals.
The popular Chefs’ Forum, for chefs and suppliers, was held at Homewood Park Hotel and Spa in Freshford, near Bath.
 

Hospitality and catering students worked with Simon Addison, head chef at Homewood Park, to create the canapé menu.
 

Alongside students from Gloucestershire College and HIT Training, they served sesame prawn toast, truffle gougères, black pudding, scotch eggs, tartare on tapioca crisp and mini shepherd’s pies.
 

After the reception, Mr Addison demonstrated dishes from his menu, including confit salmon with black sesame, radish and ponzu, and rack of lamb with cucumber, falafel and pink peppercorn yoghurt.
 

Guests were also treated to a barbecue demonstration in the gardens and a gourmet pizza-making demonstration.
 

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They found the chance to relax away from the kitchen, taking part in a spot of Segway racing and finishing up with a Homewood Park afternoon tea.
 

Homewood Park is part of Bath College’s Hotel and Restaurant School, launched to connect students with employers.
 

Bridget Halford, Head of Hospitality at the college, said: “The Chefs’ Forum is a fantastic platform for our students to network with local employers and secure work experience.
 

“One of my students, Connor Gale, has been offered a full-time job at Lucknam Park as a result of The Chefs’ Forum holding a similar event last September.”
 

Mr Addison, who joined Homewood Park a year ago, said: “The students were fantastic. The passion and talent that they showed was brilliant.
 

“It was great to invite the college to Homewood Park today as we would like to encourage more young people to join our team.”
 

Founder of The Chefs’ Forum, Catherine Farinha, said: “This has been a brilliant event and it’s chefs like Simon and his team who make it all possible.
 

“We want to be able to keep giving the young talent the opportunity to go into kitchens and work front of house, so that we can secure the successful future of the hospitality industry.”
 

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