23rd Mar, 2015 | Sixth Form News
Award winning chefs from the Seafood Pub Company popped back to College when they ran service for a week at Nelson and Colne College’s Farringtons restaurant.
It is the second year running that Executive Chef Antony Shirley and teams from the Seafood Pub Company’s six Lancashire sites have worked with students from the College’s School of Culinary Arts to teach them the secrets of preparing award winning seafood dishes.
“It was fantastic going back to College and working with some very talented young chefs,” said Antony Shirley. “We really enjoy getting out to different venues and working with enthusiastic students because we know that they are the future of our restaurants.
“Staff at Nelson and Colne College do a fantastic job teaching their students the skills needed to be a success in the hospitality industry and it is great for us to have the opportunity to work with them at this early stage to show them how we work.
“With our seventh site opening in Ormskirk this Easter, we are always on the lookout for the best young talent – both in the kitchen and front of house. Spending time working alongside the students and finding out which areas of cooking interest them is better than any job interview and helps us to employ the highest quality staff for our business.”
Students worked with Antony and his team on lunch and dinner service throughout the week, serving over 400 customers.
“It is a fantastic opportunity for our students to showcase their skills and knowledge to a potential employer,” said Curriculum Leader for Catering and Hospitality, Jason Benn. “Last year the Seafood Pub Company took on five apprentices as a result of the pop up restaurant and that was a great incentive for this year’s students to work hard throughout the week to impress the team and hopefully secure themselves an apprenticeship with a supportive and growing employer in the hospitality industry.”