SCHOOLS AND COLLEGES: Serving up the Great Yeovil Menu!

A GROUP of top hospitality students has launched the new high-tech Yeovil College training kitchens with a Great Yeovil Menu lunch - served to invited VIPs and local business leaders.

The new kitchens offer high quality training stations for 11 students on the college’s professional cookery courses.  They have been specifically designed to incorporate multimedia technology which helps learners in class, including filming demonstrations which are then broadcast live on large screens.

The £66,000 investment is part of wider developments aimed at improving the student experience for all those attending YeovilCollege.

Along with the award-winning Da Vinci restaurant, the new kitchens offer students the opportunity to train in a realistic, professional environment, fully preparing them for a successful career in the thriving hospitality sector.

Twenty specially selected guests were invited to the launch, including hospitality employers,cCollege governors, local business leaders and school and academy head teachers.

PHOTO – TOP: The front-of-house team of Level 1 and Level 3 Food & Beverage Service students (from left) with hospitality lecturer Steven Lowrie, Ollie Weston-Mann, 16, of West Coker, Rhianne Waters, 17, of Yeovil, Katie House, 20, of Yeovil, James Bushell, 18, of Yeovil, and Lewis Stent, 17, of Chilthorne Domer.

PHOTO – RIGHT: Teflon Diamond Standard Awards competition finalists Joe Purtill, 18, of Podimore, and Matthew Badman, 18, of Yeovil.

The guests enjoyed a three course meal devised and prepared by a team of five VRQ (Level 2) professional cookery students, led by Teflon Diamond Standard Awards competition finalists Matthew Badman, 18, of Yeovil, and Joe Purtill, 18, of Podimore.

Matthew and Joe were runners-up in the prestigious national competition, held in London earlier this year and their prize winning dishes were adapted for the launch.  Matthew created the starter of scotch quail’s egg with beetroot and watercress salad, while Joe’s pan roasted duck breast, confit of duck’s leg croquette, bean salad, orange sauce and jus was the main meal.

Based on the theme ‘a celebration of the apple’, fellow students Leanne Collins and Edward D’Abliac prepared a dessert of cider and apple cake with cinnamon ice cream and apple and elderflower jelly.  The meal was expertly served by a team of Level 1 and Level 3 Food & Beverage Service students.

Student chef Joe said “I really enjoyed cooking for the VIP guests today.  The experience gave me a slightly nervous feeling similar to the one I had when I cooked at Waitrose in London for our competition, but this helped me concentrate and do the best I could.

“I have enjoyed all the opportunities I have been given by the college this year, including lots of different functions, events and competitions.  I have enjoyed cooking in our newly refurbished training kitchen because I like the larger amount of space we have to work in. The new equipment and ovens are great quality.

“We all have our own work stations, so we can be more organised all of the time, especially for tests.”

Dishes from the special launch menu will soon be available in the Da Vinci Restaurant, which is open to the public during term time.  The restaurant is also available for private hire and regularly hosts events and celebrations for private parties of all sizes, corporate functions and business breakfasts.

PHOTO – ABOVE: The team of VRQ (Level 2) Professional Cookery students who made the special launch meal with (from left) Shannon Wiltshire,19, of Templecombe, Edward D’Albiac, 17, of Yeovil, Leanne Collins, 18, of Yeovil, Chef Lecturer Rachael Hawke, Joe Purtill, 18, of Podimore, and Chef Lecturer Paul Morey.

PHOTO – ABOVE: Invited guests enjoy the special three course meal in the award-winning Da Vinci Restaurant.

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