This showcase brought together professional chefs and aspiring culinary students for a day of live demonstrations, hands-on learning and creative exploration of ingredients and techniques.

The event featured an exciting line-up of chefs sharing their expertise. Chef James Buckley demonstrated sustainable cooking by utilising smaller often overlooked cuts of monkfish, paired with Hodmedods pulses, to highlight innovative techniques and fundamental skills in seafood preparation.

Students explored the artistry behind creating authentic pizzas, learning essential techniques and gaining a deeper appreciation for the versatility of this beloved dish. Pizza Si took time out of their busy diary to come to the college to assist with this.

Tom Booton, head chef at The Grill at The Dorchester, joined forces with Leon Chalis-Davies to showcase the versatility of wild game. Their session guided students through the process of plucking birds, breaking down a muntjac deer and mincing the meat.

They then delighted the students with creative dishes, including Partridge KFC served with Frenchies mayonnaise and mouthwatering Muntjac smash burgers. The students then had a chance to make the dishes themselves.

This unique event was a testament to the importance of collaboration between educational institutions and industry professionals. Greg Cheeseman, from Eastleigh College, worked closely with the Craft Guild of Chefs to bring this initiative to life, offering students an unparalleled opportunity to learn from some of the best in the business.

Organiser Ian Page said: "It was an absolute privilege to organise this event, and we are already making plans to establish the Student Chef Theatre as a regular highlight on the Craft Guild of Chefs calendar. Inspiring the next generation of culinary talent and ensuring they remain passionate about staying in the industry is the most sustainable investment we can make for the future."