Catering students at Nelson and Colne College are helping to get taste buds tingling this festive season by working alongside the esteemed Seafood Pub Company.

The students are seeing first-hand what it is like to work in a professional kitchen during one of the busiest times of the year – gaining invaluable experience from the company’s top chefs.

One of the College’s kitchens has been transformed into a training and developing centre, where students are helping to develop the gastro pub group’s festive menu. Final dishes will then be selected and reproduced in the company’s seven restaurant kitchens, including the Barley Mow, in Pendle, for customers to enjoy.

Level 3 Catering student and aspiring pastry chef Jake Fifield, 18, said: “This opportunity has given us chance to learn more about working in big restaurants – we have been preparing food, learning more about seafood, and we have also had chance to talk to expert chefs.

“Nelson and Colne College is brilliant – the tutors help you through your course, and get you ready for your career with opportunities like this.”

Seafood Pub Company’s executive chef Antony Shirley added: “We have been teaching students about production in the training and developing centre and giving them real industry experience.

“Nelson and Colne College is very forward-thinking – we have worked with the College for a number of years, and as a result of our partnership have taken on a number of students as employees.”

One student who has benefitted from NCC’s link with the Seafood Pub Company is former Shuttleworth College student Lewis James Bowling. The 18-year-old enrolled onto the NVQ Level 1 in Catering and Hospitality in 2013, progressing onto the Level 2 diploma the next year. He is now completing a Level 3 apprenticeship with the Seafood Pub Company, and is delighted NCC staff have helped him work for one of the fastest growing chains in the country.

Founder of Seafood Pub Company Joycelyn Neve said: “As an employer we’re passionate about the training and development of our team. Working with students in this way is the next step for the Seafood Pub Company’s training commitment.”

It is expected that 208,000 additional jobs will be needed in the Catering and Hospitality sector by 2017. By offering professional experience and developing a range of skills, from preparation, to delivery, to front of house, Nelson and Colne College is helping students get ready for employment.

For more information on the Seafood Pub Company, including career opportunities, visit www.seafoodpubcompany.com and for more information on Catering at Nelson and Colne College contact 01282 440272 or visit www.nelson.ac.uk

A pop-up week will be hosted by the Seafood Pub Company at Nelson and Colne College in March.

Executive chef Antony Shirley will work with students to prepare and serve food for lunch and dinner services between Tuesday, March 1st and Friday, March 4thA demo dinner will be held from 7pm on Thursday, March 3rd  – which will see Seafood Pub Company team up with Grass Roots Wholesale Food Ltd.

Bookings are now being taken for the pop-up week, priced at £15 per person,  and demo dinner, priced at £20. Email farringtons@nelson.ac.uk