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Guests at the Bath Good Food Awards gave hospitality and catering students a standing ovation for their work in the kitchen and front of house.
The Bath Good Food Awards are held to recognise the best of the city’s restaurants, cafes and producers, with more than 40 prizes awarded in one evening.
Students worked alongside guest chefs preparing a three-course meal for the awards, held at the new Apex City of Bath Hotel.

Guests enjoyed canapés created by Executive Chef Soyful Alom, from The Mint Room, followed by dishes from head chefs Chris Cleghorn, Ben Abercrombie and Rupert Taylor.
Those attending included restaurant owners, food critics and industry experts, including Michelin-starred chefs Nathan Outlaw and Angela Hartnett.
Former students Amy Best and Josh Yoell have been employed as commis chefs at the Apex Hotel and were also working on the night.
Hospitality and catering students at Bath College picked up two awards on the night, with Best Front of House going to Marley Melton and Best Kitchen Student going to Maddison Dodd.

Ryan Hanson, Deputy Head of Hospitality, Spa Industry and Landbased at Bath College, was asked to judge entries for this year’s awards, dining at venues to help select the final winners.
He was also on a panel to judge candidates for two sponsored bursaries, to fund extra professional development for up and coming stars.
The bursary, sponsored by A. David was awarded to Luke Shepherd, from the Cheddar Gorge Cheese Company, and Lynne Atkins, from Henry’s Restaurant in Bath.

Ryan, who will also be a judge at the Bristol Good Food Awards in November, said: “The students were brilliant on the night.
“There were a lot of industry professionals in the room and they were warmly received when they went up on stage at the end of the evening.
“I had a lot of people asking me ‘how can we get the students in to work for us?’ They really did themselves proud in the kitchen and front of house.
“They worked hard and consistently. To be honest, you wouldn’t have known they were students because they looked like professionals.”
Speaking about his experience judging, Mr Hanson said: “It’s been really interesting going to critique different establishments and identify winners, but also to see how much good work is going on in the city.
“An awards ceremony like this means places get the recognition they don’t get on a daily basis. It’s nice to give credit where credit’s due.”
Hospitality and catering students are now preparing for an Ocean Bounty dinner, in association with the Billingsgate Seafood Training School.
The three-course dinner, on October 5, starts at 6.30pm and will be held at Bath College’s Shrubbery Restaurant. Tickets are available for members of the public at a cost of £19.50. Call (01225) 328502 to book.


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