The visit formed part of the Academy’s ongoing commitment to connecting hospitality education with real-world industry experience, giving students direct exposure to one of the UK’s most iconic seafood markets.

From the early-morning energy of trading floors to the scale and precision of fish sourcing and distribution, the experience provided an insight into the journey of seafood from sea to plate. The day was hosted by CJ Jackson of the Billingsgate Seafood Training School.

He set the students a fish identification and pricing challenge, before taking the students on a tour of the market, introducing the students to the market traders and discussing the origins and key facts of the species on offer. The students then went to the training school for a fishmongery masterclass, followed by a cookery session where they produced recipes from a selection of CJ’s cookery books.

Neil Rippington, director of the College Community Programme at the RACA, said: “Billingsgate Market is a fantastic example of where tradition, expertise, and sheer industry scale come together. For students to witness this environment first-hand, and then translate that understanding into practical cookery skills, is exactly what the College Community Programme is designed to deliver.

“We are incredibly proud of the students from Milton Keynes College for their enthusiasm and professionalism throughout the day, and grateful to the market traders and chefs who helped make this such a valuable learning experience.

“Opportunities like this are essential in shaping the next generation of confident, knowledgeable hospitality professionals. Great thanks to CJ for providing a wonderful learning experience for us all.