HSDC Hospitality and Catering students learned from one of the best on Wednesday 22 January when they were visited by Peter Weeden, chef at The Duke of Cambridge pub in Islington, London. Sustainability was the theme of this event which is a hot topic at the moment and brought real relevance to the experience.
Peter started working in the industry washing pots at a local hotel, he then worked his way through cook, waiter and pot washer until he left university with a degree in English Literature and realised that cooking was his calling. He studied professional cookery at City College Norwich whilst working with Brendan Ansbro at the Aquarium, before moving to London.
Peter joined The Duke of Cambridge pub in April 2016. The Duke of Cambridge is famous for being Britain’s first certified organic pub serving grass-reared meat, sustainable fish and of course organic veg.
Peter demonstrated techniques and then assisted the students throughout the afternoon as they prepared and cooked a three-course dinner for a full restaurant. The guests were treated to, Cauliflower Salad, Cornish Day Boat fish, Provençal style stew, and a winter fruit crumble.
Speaking about the experience, Peter said: “We’d love the students today to get an idea of our philosophy on hospitality and sustainability and help them understand that the choices they make in life are really important”.
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