12th April 2013
Winter 2008 - Flying south
Taking its students to the air is an unusual way of learning but at South Downs College it’s become just one part of an in depth curriculum of training for working in the hospitality industry.
Students at the award winning South Downs College in Hampshire have gone on to work with some of the biggest culinary stars in the industry, thanks to the college’s state of the art kitchen facilities and catering programmes.
The college, which features three training kitchens and two restaurants, runs nine different programmes aimed at school leavers and more mature students. Full-time and parttime courses include craft catering level 1 and 2, NVQ 3 hospitality and catering, and a BTEC national diploma.
In addition, the college launched a unique training facility on board its ‘aircraft’ earlier this year. The “very popular” class hosted one of its ‘afternoon tea’ services this month in its restaurant, which was specially converted into an airport lounge, where ‘cabin crew’ students got the opportunity to serve in-flight meals produced by catering students in a kitchen style operation. Due to its success, seven more afternoon tea flights have been scheduled over the next year.
The launch of the cabin crew programme is not the only achievement the college has to boast about. Students have had the opportunity to work with some of the best chefs such as Heston Blumenthal, Mark Hix, Tim Hughes and John Williams. In January the guest chef will be Peter Weeden from the Paternoster Chop House.
“Our students do extremely well,” explains Gerry Shurman, head of hospitality, catering and travel. “We work closely with the D&D restaurant group and City & Guilds to place our students in workplaces, and some have gone on to work at establishments such as The Fat Duck.”
The college’s past accolades have been numerous. In recent times it has been the London & South winner of Restaurant Magazine’s College Restaurant of the Year competition twice, and college student Oscar Holgado was crowned Emsworth Food Festival’s Young Chef of the Year last year.
“The college is a uniquely progressive organisation passionately committed to assisting each generation of students to achieve the highest standards in preparation for the fulfilment of their goals in the world of catering,” says Shurman.
Now the college has been chosen to host a grand charity dinner in February. Students will work alongside five guest chefs: Heston Blumenthal, Marcus Wareing, John Campbell, Philip Howard and Angela Hartnett preparing a six course banquet for 100 guests. Following the meal, a prize auction will be held and proceeds will go to the Ark Foundation, which last year raised a staggering £10,000.
Food at South Downs has a modern British and European style, focusing on local produce, that Shurman says would not be out of place on menus in the London’s West End. Overseen by Kerry Mansfield, the restaurant accommodates up to 80 guests, serving lunch dishes such as warm poached egg, black pudding and new potato salad with shallot dressing, and roast loin of pork with apricot and sage stuffing with apple sauce. Delights on the dinner menu include terrine of guinea fowl with baby leeks, chestnuts and white grape chutney; spiced breast of Gressingham duck with stir fried bean shoots, pak choi and a plum sauce; and caramelised apple and fig tart with praline ice cream.
Its café seats up to 40 diners and serves beverages, pastries and toasted snacks, plus there is a ‘café to go’ service.
Shurman says the college has often been recognised for its sheer quality and talent: “Visiting chefs have praised our restaurant for its realism and high standard of food.”
The college, which features three training kitchens and two restaurants, runs nine different programmes aimed at school leavers and more mature students. Full-time and parttime courses include craft catering level 1 and 2, NVQ 3 hospitality and catering, and a BTEC national diploma.
In addition, the college launched a unique training facility on board its ‘aircraft’ earlier this year. The “very popular” class hosted one of its ‘afternoon tea’ services this month in its restaurant, which was specially converted into an airport lounge, where ‘cabin crew’ students got the opportunity to serve in-flight meals produced by catering students in a kitchen style operation. Due to its success, seven more afternoon tea flights have been scheduled over the next year.
The launch of the cabin crew programme is not the only achievement the college has to boast about. Students have had the opportunity to work with some of the best chefs such as Heston Blumenthal, Mark Hix, Tim Hughes and John Williams. In January the guest chef will be Peter Weeden from the Paternoster Chop House.
“Our students do extremely well,” explains Gerry Shurman, head of hospitality, catering and travel. “We work closely with the D&D restaurant group and City & Guilds to place our students in workplaces, and some have gone on to work at establishments such as The Fat Duck.”
The college’s past accolades have been numerous. In recent times it has been the London & South winner of Restaurant Magazine’s College Restaurant of the Year competition twice, and college student Oscar Holgado was crowned Emsworth Food Festival’s Young Chef of the Year last year.
“The college is a uniquely progressive organisation passionately committed to assisting each generation of students to achieve the highest standards in preparation for the fulfilment of their goals in the world of catering,” says Shurman.
Now the college has been chosen to host a grand charity dinner in February. Students will work alongside five guest chefs: Heston Blumenthal, Marcus Wareing, John Campbell, Philip Howard and Angela Hartnett preparing a six course banquet for 100 guests. Following the meal, a prize auction will be held and proceeds will go to the Ark Foundation, which last year raised a staggering £10,000.
Food at South Downs has a modern British and European style, focusing on local produce, that Shurman says would not be out of place on menus in the London’s West End. Overseen by Kerry Mansfield, the restaurant accommodates up to 80 guests, serving lunch dishes such as warm poached egg, black pudding and new potato salad with shallot dressing, and roast loin of pork with apricot and sage stuffing with apple sauce. Delights on the dinner menu include terrine of guinea fowl with baby leeks, chestnuts and white grape chutney; spiced breast of Gressingham duck with stir fried bean shoots, pak choi and a plum sauce; and caramelised apple and fig tart with praline ice cream.
Its café seats up to 40 diners and serves beverages, pastries and toasted snacks, plus there is a ‘café to go’ service.
Shurman says the college has often been recognised for its sheer quality and talent: “Visiting chefs have praised our restaurant for its realism and high standard of food.”