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Chefs' Forum Academy Blog 4 - Indian Gastronomy at The Mint Room

7 April 2017

The Mint Room Bath was the venue for the latest Chefs’ Forum masterclass for GC catering students, which saw a celebration of Indian gastronomy led by Executive Chef Soyful Alom. 

The first impression of Soyful’s food was of vibrancy and culinary excellence as he showcased his menu, developed with Michelin-starred chef Hrishkesh Desai (Gilpin Hotel & Lake House).

Ever since its launch in 2012, The Mint Room Bath has been a much-talked-about foodie destination as Soyful offers diners ‘a culinary tour of India without a visa!’  The restaurant is very stylish and the food very modern, which has earned the restaurant a Michelin mention.

Soyful invited students from Gloucestershire College, along with Bath College into his kitchen to prepare Indian canapés for some seventy-odd industry professionals that were to fill this glitzy venue at midday.

Soyful said:

“I didn’t realise that the students would be so fascinated by Indian cuisine.  I was very impressed with their existing knowledge of flavours and spice combinations, their enthusiasm and willingness to learn was really pleasing.”

Soyful, inspired by his mother’s cooking has been cooking for over 20 years.  He really enjoyed working with Hrishkesh to perfect his menu, which certainly proved a real hit with the culinary experts and students alike.

GC Chef Lecturer, Mark Hyde-Catton said:

“It has been really inspirational for our students to work with a group of professional Asian chefs, for many it is their first attempt at cooking authentic, fine dining Indian cuisine and experimenting with such intense and rich flavour.”

Jack cook from Walter Rose butchered a whole lamb showcasing prime cuts of lamb and making use of the whole carcass, minimising wastage and maximising profit.  He then jointed a peeking duck, again showing the chefs how to use the whole bird inspiring menu ideas.

The visiting chefs and students relished the chance to have a glimpse of complex Indian cooking techniques, handed down from generation to generation.  Soyful performed an excellent cookery demo of Tawa Duck, a roast duck dish with a korma base and Indian spices, one of the most popular dishes on his menu.

GC student, Linzi Moulder (18) very much enjoyed her Indian cookery experience, she said:

“Working at The Mint Room Today under Soyful and his team has been different and very inspirational.  I am really enjoying The Chefs’ Forum Academy sessions at my college, it is great to learn different cooking techniques and skills from local chefs in the surrounding area.”

The masterclass concluded with a samosa making competition, which gave the students a chance to put their newly acquired skills into practice.

After the Easter break the Chefs' Forum Academy has many more exciting experiences planned for GC students, including a Spanish Gastronomy masterclass and a visit from a Masterchef finalist!

Watch this space for more news...

All photos courtesy of

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