Chichester College culinary students collaborate with local restaurant for fine dining experience

Chichester College hospitality and catering students teamed up with chefs from a local restaurant for an evening of fine dining.

Chefs from Hallidays in Funtington partnered with hospitality and catering students for a four-course dining experience at 64 Restaurant on Wednesday 22 May.

Andy Stephenson, Head Chef at Hallidays, designed the menu to draw attention to food wastage within households and retail. A study by the United Nations shows 17 percent of food production is wasted globally.

To highlight this, chefs used ingredients that are often overlooked or thrown away, putting creativity and passion into each dish.

Andy said: “Events like this are really important to get people from industry to come into colleges to teach them about what goes on in the industry.

“We have designed the menu to bring attention to food waste, so I think the students have managed to use ingredients that would normally get thrown away and learn from that.”

The menu included salt cod brandade and dillweed crackers to share, charred spring vegetables and burrata to start and a main course of French rabbit paired with wild garlic pearl barley and wood mushrooms. Guests were also treated to roast rhubarb and fig leaf ice cream to finish.

Andrew Green, Chief Executive Officer of Chichester College Group, was among the dining guests at the event. He gave a rave review of the experience: “This was another great evening spent in the college’s wonderful 64 Restaurant.

“We are grateful to have the staff from Hallidays come in to work with our hospitality and catering students, giving them beneficial insight into the industry.

“Hallidays and our students created a lovely meal for all of our guests and we look forward to continuing our relationship with them for similar events in the future.”

To discover more about studying catering and hospitality at Chichester College, visit www.chichester.ac.uk.