Chefs including Mark Poynton, Chris Lee, Lee Cooper, Russell Bateman, Adam Smith and Nick Henn produced a six course tasing menu– giving up their time to ‘inspire’ the students and lecturers.

Whilst the chefs created their dishes, Steve Munkley vice-president of the Craft Guild of Chefs discussed the importance of service and understanding.

He said: “This was my first Passion to Inspire Upskill day but it won’t be my last, the demonstrations by some of the finest young exec chefs in the UK was outstanding. The students were mesmerised by the dishes created and the banter from all kept the occasion really light hearted.”

The menu and wine matches included:

1st Course - Mark Poynton - Adnams beer sourdough “pain perdu” whipped liver parfait, dry hopped lager pickled onions, and truffle

2018 Classic Cuvée 'Chalklands', Simpson Estate, Kent, England

2nd Course – Chris Lee – Scallop, Oxtail , salsify, watercress

2018 Roussette de Savoie, Altesse, Domaine Vendange, Savoy, France

3rd Course – Lee Cooper - Grilled Octopus, Dingley dell chorizo, radish

2019 Soave Classico Superiore, 'Bucciato', Ca'Rugate, Veneto, Italy

4th Course – Russell Bateman- Herdwick Lamb, Verjus, Tomato, Courgette, Basil, Lamb Sauce.

2018 Pinot Noir, Cape South Coast, Lismore Estate Vineyards, Western Cape South Africa

5th Course – Adam smith – Highland Wagyu Preserved carrot, kohlrabi, nasturtium

2018 Carmenère 'TH', Valle de Cachapoal, Undurraga, Valle de Cachapoal, Chile

6th Course - Dessert – Nick Henn - Malted Milk Ice Cream, Dark Chocolate Fondant, Orange and Cocoa

1996 Colheita Port, Barros, Douro

Tony Oxley – Lecturer Milton Keynes College, added: “A fantastic event inspiring future talent for the hospitality industry, building links with outstanding chefs in their field with national colleges and their students.

“Inspiring them to take up future stagiaires in rosette and Michelin started establishments. Also a fantastic opportunity to engage with other colleges and training providers.

“Great to hear from the chefs of their changes to supporting a better work life balance to their employees. The future is bright for the industry.”