Head chef Edward Cooke and restaurant manager, Dimitri Bellos, held the class at the college’s city campus on 3 October, which saw them demonstrate The Fat Duck’s fish dish ‘Then we went rockpooling.’ They also shed the light on the restaurant’s ethos before finishing with a tasting of white chocolate and caviar.

Bellos commented: “It is a great pleasure and honour to be able to share some of our ideas and key elements on the way we think with the future of our industry. We hope to be back in Sheffield again soon.”

Sheffield College chef lecturer Len Unwin added: “It’s absolutely fantastic that a leading chef from a restaurant that has been ranked as the best in the world is sharing its knowledge and expertise with our students, to help them go further.

“Not only does this enhance our students’ skills but it also develops their industry contacts and career prospects.”