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Chefs' Forum Academy Blog 5 - Lucknam Park


Over the past two weeks Level 3 catering students from our Cheltenham and Forest of Dean Campuses were lucky enough to be given a real insight into various aspects of what working in the Michelin starred restaurant at Bath's Lucknam Park Hotel is like.

In the first of three masterclasses, the students learned about wines and mocktails with the hotel's front of house staff. They were then given a talk from Nicki Cotton, the hotel's HR Manager, who gave the students practical advice on how to prepare for the next steps after leaving college and securing a job within the hospitality industry. This included lots of useful advice on CV writing, making their application stand out and preparing for interviews.

On week two the students took to the kitchen for a masterclass with Hywel Jones, Executive Head Chef, who has held a Michelin star at the restaurant since 2006. In in his career, he has worked for renowned chefs David Nichols, Nico Ladenis and Marco Pierre White.

The students had to reproduce one of his dishes 'Fillet of seabass with hand rolled macaroni, Cornish shellfish, verjus butter and sea vegetables'. They learned about fish, shellfish and other coastal ingredients, as well as working in pairs to make fresh pasta. Hywel showed them how to hand-roll macaroni, gut and fillet seabass, and how to clean and cook mussels and clams. He oversaw the students while they brought all of the ingredients together to make a sensational dish.

The students expressed how much they had enjoyed the experience working with Hywel giving lots of positive feedback about the session.

Next week they are looking forward to the third session from the Lucknam park team, when Head Pastry Chef, Matt Peters and Sous Chef, Elly Wentworth – MasterChef: The Professionals 2016 runner-up - will be showing them how to prepare, cook and finish a dessert. Elly will also be sharing her experience on MasterChef with them.

Find out more about our catering and hospitality courses here.

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