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News: Students turned professional chefs return to College to pass on their skills

Arjun 2

We were thrilled to welcome back some of our former catering students recently, who have all gone on to become professional chefs in the industry. They took time out of their busy schedules to take charge at our Adams Restaurant, supporting our current students with their training and treating diners to a one-off themed menu.

Arjun Chambers (pictured right) studied the Level 3 Professional Chefs Diploma at the College in 2017 and now works with chef Mark Osborne at The Railway in Lowdham. He worked alongside trainee chefs at the College on his own devised menu, including: seared lamb rump, caramelised and roasted cauliflower, and black cardamom sauce. For extra support on the night, Arjun brought along friend, and former catering student, Joe Dalley, who now works at Nottingham Japanese restaurant Kushi-ya. All proceeds from the evening were donated to Arjun’s chosen charity, Macmillan Cancer Support.

After completing Levels 1, 2 and 3 at the College, Arjun was lucky enough to secure a position working for Alex Bond at his Nottingham restaurant Alchemilla. He explains: “Working at Alchemilla is where I really started to refine my skills as a chef and learn about the refinement of food. I found a great respect for ingredients and using local and sustainable products. After that I moved to Birmingham to work at the Michelin starred Peels restaurant at Hampton Manor where I continued to refine my skills and work towards my goal of running my own restaurant.”

Former student Lee Simpson brought his vegan-inspired menu to the Adams Restaurant. Lee is a chef at the Cartwheel Roastery, but also works hard running Viridi, his own pop-up restaurant.

He said: “I embraced the fantastic opportunity to take Viridi out of its regular setting into a much larger environment, an environment where I originally started my hospitality training nearly 15 years ago and found my passion for food.

“It was a fantastic evening where we were able to showcase how amazing plant-based food can be when you let vegetables take centre stage on the plate.

“I’d like to thank not only everyone who came and enjoyed the evening, but also the group of enthusiastic young students, both front and back of house, who supported the event.”

The Adams Restaurant has some fantastic themed evenings coming up this month, including a professional takeover by Delilah Fine Foods. Find out what’s coming up and how to book.

Published on:
  • 13th June 2019 (12:13 PM)
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