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GC students cater The Chef’s Forum event

1 July 2016

Chefs from across Bath and The Cotswolds gathered at Homewood Park in Bath on Monday 27 June, for an afternoon of Segway fun, gourmet grilling and food-fuelled capers, catered by head chef Simon Addison, with support from students from GC, Bath College and HIT Training.

The event began with a canapé and Bottle Green cocktail reception, with the opportunity for the visiting chefs and suppliers to network. The mouth-watering canapés included black pudding scotch eggs, Homewood sesame prawn toast, truffle gougères, salmon tartare on tapioca crisp, and mini shepherd’s pie.

A welcome speech then followed and the three catering education providers told guests how The Chefs’ Forum benefits students and how important it is for them to network with peers and potential employers whilst still studying.

Image representing GC students cater The Chef’s Forum event

Mark Hyde-Catton, GC Hospitality Lecturer, said: “Our working relationship with The Chef's Forum offers great benefits for students: work experience with leading industry chefs and a chance for them to meet potential establishments for future work placements, or even employment after leaving college.

“It's also their chance to meet and question suppliers, some with unusual ingredients such as Koppert Cress, a producer of micro-vegetables and cresses, as well as work with peers from other colleges in the South West.”

Simon Addison said: “The students were all fantastic. The passion and talent that they showed was brilliant. It was great to invite the colleges to Homewood Park as we would like to encourage more young people to join our team. We have put plans in place to work more closely with the colleges here today.”

Following the reception Simon demonstrated some dishes from his menu; Georgina Keene of Bottle Green gave an insight into the world of soft drinks; guests were treated to a barbecue demonstration; and took part in Segway racing, before finishing with afternoon tea.

Founder of The Chef’s Forum, Catherine Farinha, said: “This has been a brilliant event and it’s chefs like Simon and his team who make it all possible.

“It is great to see so many faces time after time, reinforcing the need for our quarterly events to keep education and industry communicating on a regular basis. We want to be able to keep giving young talent the opportunity to go into kitchens and work front of house so that we can secure the successful future of the hospitality industry.”

For more information about the event visit

If you’d like to find out more about GC’s hospitality and catering courses, visit


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