All the students had the opportunity to cook alongside chefs to produce a four-course lunch made from locally sourced produce. Working together, the chefs and students designed a menu that showcased their creativity and culinary talent.

Steve Lloyd, deputy head of catering at Wiltshire College, said: “It is events like these that give our students the excellent experience of working in functions in a real-life environment. The teaching team and I have thoroughly enjoyed the food cooked by our learners and I can’t stress how important it is to have such wonderful support from employers at Chefs’ Forum events.”

The four-course lunch included:

• Starter by former NCOTY winner Kuba Winkowski (Box Bush, Bourton-on-the-Water): Wye Valley Asparagus with Smoked Whipped Feta, Smoked Nuts, and Chilli & Herb Salad
• Fish Course by Ben Chamberlain (The Bull, Burford): Coal-Scorched Salmon with Smoked Isle of Wight Tomato Dashi and Wye Valley Asparagus
• Main Course by Rupert Taylor (Bowood Hotel): Chicken with Wild Garlic, Wye Valley Asparagus, Morels, and Sauce Albufera
• Dessert by Ashleigh Farrand (The Kingham Plough & Great British Menu 2025 Contestant): Toffee Apple Doughnut, Butter Popcorn Ice Cream, Popping Candy Crumb, and Sour Blackberry Pâte de Fruits

Taylor, executive chef at Bowood Hotel, added: “This is the first time we have hosted here at Bowood Hotel, and I am pleased to share our kitchen with so many local students. At Bowood, we are passionate about supporting budding chefs and proud of our links with Wiltshire College.

“It was a pleasure to create the main course on today’s menu, and my team thoroughly enjoyed cooking with guest chefs from across the region. It was a great day with a wonderful turnout, and we look forward to many more events that bring the community together like this.”