Catering and Hospitality students impressed once again at the 102nd banquet for the Promotion of International Gastronomy Society (PIGS) on Friday 9 November.
Members of the society were treated to a night of seven courses created by Havant & South Downs College (HSDC) students, which were served with a separate wine for each dish.
PIGS banquets are an excellent opportunity for students to gain experience of a real-life big event, and all ingredients are provided by the society to give students the chance to cook with high end foods.
The evening was well received by all, especially the Chairman of the society, Neil Hudders, who said it was ‘one of the very best’ PIGS banquets he had attended.
He said: “The 102nd PIGS banquet was superb – for me the crowning glory was the fish course, the sea salt in the mousse.
“It was a truly great evening, of which HSDC should be very proud. The efforts of the Catering and Hospitality department were fully reflected in the students on the night.”
Neil continued to praise the students’ efforts, both in the kitchen and front of house.
He added: “The budding stars in the kitchens were so full of enthusiasm, giving their very best through what I imagine was an exhausting day.
“I was particularly impressed with the first year’s abilities in front of house. They showed little fluster at all stages and followed their teachings and instructions to the letter.
“It was an exemplary effort from the whole team. Once again, Havant & South Downs College is leading in the forefront of culinary training in the UK. It was a privilege and a pleasure to attend such an occasion.”
For more information of Catering and Hospitality courses, click here.