Every learner had the opportunity to participate in the workshop centered around exclusive MSK branded ingredients, experimenting with different flavours and textures. Among the activities learners enjoyed on the day were making vegan caviar, mango and coconut fried egg, gels, setting agents and flaming ice creams.

Rupert Rowley, development chef at MSK Ingredients, said: “I had a great day working with the first and second year students at Eastleigh College. We covered a wide range of techniques that the students grasped easily. It is a long commute for me to get to Eastleigh College but it is always worth it, the learners are a true credit to the College and their lecturers.”

This was the second MSK academy session of the year, following a similar day earlier in the academic year. These sessions are to be a staple of the Hospitality and Catering learner experience going forward, which will open up new techniques and enable access to a wide range of exclusive MSK ingredients that can enhance dishes and recipes.

The Hospitality and Catering team at Eastleigh College, added: “It’s been fantastic to welcome Rupert to our kitchens and the learners have once again shone brightly in their efforts. The specialist ingredients our junior chefs are able to use through MSK are so beneficial to their learning and help broaden their culinary horizons.”