Executive chef Phil Yeomans of Lainston House joined college learners for the day to help guide them in creating a seasonal inspired taster menu that could emphasise local and freshly grown produce.

Lainston House is a 17th century luxury hotel with award-winning dining experiences and is home to the renowned Season Cookery School run by experienced industry professionals.

Yeomans said: “These occasions give aspiring chefs the chance to bolster their abilities through learning new techniques and approaches that they may not have come across during college. I can remember being in their shoes and feeling nervous in the kitchen, but these events help build so much confidence and are an excellent way to develop and advance people.”

Among the delicacies on offer were Rosary Goat’s Cheese, Venison Loin, Soused Mackerel and Rum Baba, all served alongside a healthy assortment of vegetables and dressings. The guests were full of praise for the menu and had the opportunity to meet the chef learners afterwards to thank them in person.

Greg Cheeseman, chef lecturer at Eastleigh College, added: “A big thanks to Phil and the team at Lainston House for working with our learners to create a fantastic menu for our takeover night. It was highly beneficial for our learners to work with seasonal produce and experience a range of new techniques and presentation skills.”