Jodie Eccles, Head of Hospitality
Last week, Colin MacIntyre and I, went on our first visit to Cheshire South and West College, where we were greeted warmly by Assistant Director Victoria Mulqueen. And wow, what a college it is!
Our day began with a guided tour through the hospitality and catering kitchens, observing students across levels 1, 2, and 3 diligently engaging in both practical and theoretical work. The students, that achieved UK Young Restaurant Team of the Year 2023, have the incredible opportunity to hone their craft within the college’s 2 AA Rosette-awarded restaurant and deli bar, The Academy. Boasting a modern commercial kitchen that serves the restaurant, The Academy welcomes the general public for lunch and dinner services, while also playing host to guest chefs and gourmet evenings.
During our visit, we also had the pleasure of chatting with Chef Lecturer Matt Smith, the National Chef of Wales for 2023. With an impressive career featuring stints in some of the country’s best hotels and restaurants, as well as experiences in Paris, Matt provides students with top-tier education across all areas, including patisserie.
Peering through the open kitchen, it was uplifting to see level 1 students working as part of a brigade alongside level 3’s, collaboratively crafting culinary creations.
We were escorted into the restaurant by the host. Remarkably, all Front of House team members are students, learning Food & Beverage service and cheffing, enabling them to acquire skills for both front and back of house.
Our meal began with freshly baked bread rolls, followed by our starters: Squash Ravioli with sage butter for Colin, and for me, a Crab Tian accompanied by avocado and a micro herb salad – each dish beautifully presented and bursting with freshness. For the main course, we both selected the Risotto of Squid, pan-seared salmon, and caviar. Our waitress, Sarah, expertly explained each dish and shared insights into her summer job with Vanilla Events, where she further explored the conference and banquet world. For dessert, Chef Lecturer Matt recommended the Gâteaux Pithivier for me, while Colin (a cheesecake aficionado) savoured the Mango and Passionfruit Cheesecake.
What a delightful mid-week treat, the students not only gain hands-on experience working in the restaurant but also enhance their skills and employability by hosting larger events at The Academy.
After the lunch service concluded and the team completed their clean down, Colin and I engaged in a Q&A session with around 40 students. We chatted about our experiences within the hospitality industry and the bountiful opportunities awaiting them in the world of work experience and beyond their courses. Truly, the world is their lobster!
