Chichester College students serve up a five course feastMay 15, 2019
Diners at Chichester College’s 64 Restaurant were treated to a night to remember, at the latest in this year’s ‘pop-up’ dining experiences.
The college welcomed chefs from Halliday’s Restaurant in Funtington and Spring Restaurant at Somerset House in London, who worked with students at the college to deliver a mouth-watering menu.
The five-courses were prepared and cooked by 30 students under the watchful eyes of four chefs, led by Andy Stephenson, owner of Hallidays of Funtington, and Jack Stephenson from Spring Restaurant.
Andy said: “I think it’s really important that people working in the industry give as much support to students as possible. I’m always happy to take the time to teach people.”
The evening was the third pop-up evening of its kind to be held in the college’s restaurant this year, with teams from the Earl of March and the Exclusive Chefs’ Academy at Exclusive Hotels previously taking over the kitchen.
The events give students an opportunity to work with some of the best chefs in the region.
Student Phoebe Hounsome said: “I think these events help show us the future and the experience you gain really helps when employers are looking at your CV, and you get to meet new people as well.”
Dishes were served to 50 guests in 64 Restaurant by hospitality students, who worked tirelessly to ensure the diners enjoyed first-class service all night.
Shelagh Legrave OBE, Chief Executive Officer for Chichester College Group, was among the diners. She said: “I have been fortunate enough to attend each of these fantastic evenings, and I’ve seen the students go from strength to strength.
“The quality of food and the level of service that they are delivering is outstanding. I think they should be very proud of what they have achieved this year.
“They have had the opportunity to work with different chefs, use different ingredients and learn new techniques – as well as gain an insight into what they may expect from working in the industry.
“It has been wonderful to see them embracing this and we thank each of the companies for supporting our students.”