Professional chefs from Goodwood visited Havant & South Downs College to share their skills and expertise with catering students.
Students prepared and cooked a five-course lunch for members of the public on Tuesday 5 March, alongside guest chefs’ Darron Bunn, Mike Watts and Richard Bingham and were joined by Mike Little. The menu included game terrine, twice-baked cheese souffle and apple tarte tatin.
Speaking about the visit to HSDC, Goodwood Talent Acquisition Manager David Macey said:
“ONE OF OUR MAIN FOCUSES AT GOODWOOD IS INSPIRING THE NEXT GENERATION OF CHEFS, WHICH IS WHY WE ARE THRILLED TO BE WORKING WITH HAVANT & SOUTH DOWNS COLLEGE.”
“We have 47 chefs working at Goodwood, which I think people don’t often realise. We want to share more about what we are doing and what it’s like to work with us.
“Many of our chefs are cooking with HSDC students for lunch today, but previously about 25 students came to Goodwood for a tour of the estate. There’s so much going on here, including a number of restaurants, so it was a great opportunity for the students to see how we work.
“We started at Goodwood House and then went to Goodwood Home Farm. Most of the food we cook with comes from our organic farm and all the meat is butchered on-site. It was great to see John Hearn, our Butchery Manager, here demonstrating his skills today. Our meat is eventually served in all our restaurants, so our food journey is minimal and completely traceable. Most of our customers will have travelled farther than their food!
“Today the students have been great, they all seem really focused on learning new skills – it’s brilliant to see. We love coming in to discover more about the skills they currently have and we hope to inspire them to continue to develop.”
For more information on Hospitality & Catering courses, click here.