Nelson and Colne College’s top catering students have been rewarded for their hard work with a sumptuous meal at Steven Rogan’s Michelin star restaurant L’enclume.

The College’s School of Culinary Arts has an outstanding reputation across the UK for being a centre of excellence for the training of dedicated and professional catering staff. Former students have gone on to work in high profile restaurants across the world, including Raymond Blanc’s two Michelin starred restaurant Le Manoir aux Quat’Saisons.

Throughout the year, students learn a variety of skills, either in the kitchen’s front-of-house or both. With visitors ranging from organic cheese makers and specialist game producers, to celebrity chefs and chocolatier, the students get a broad education which sets them up to become highly skilled workers in the industry. In order to reward the hard work and dedication of its top students, the School of Culinary Arts this year decided to treat the most deserving front-of-house and kitchen students to a special trip to Cartmel in Cumbria where they enjoyed a truly fantastic dining experience at Steve Rogan’s Michelin starred restaurant L’enclume.

The Student of the Year – Kitchen was named as Craig Duckworth of Burnley, whilst Student of the Year – Front-of-house was awarded to former West Craven High Technology College pupil, Richard Foster.

Dining with their tutors, they enjoyed a 5 course meal consisting of; cod yolk, garlic cream salt and vinegar; Sugar snax carrots, ham fat, tarragon and nasturtium; Yew tree farm hogget, cauliflower, scarlet kale and broad beans; Iced chamomile, spruce, celery and black pepper; finishing with Lemon verbena cake with raspberry, milk skin and sorrel.

Craig’s tutor Nick Hatch said, “Having decided on a career change, Craig enrolled on the Catering course and from day one, has acted professionally and with dedication. He has been like a father figure to the younger students, always encouraging and supporting. His hard work and commitment makes him a great choice for Student of the year – Kitchen.”

Richard’s tutor Mary Kennedy said, “Richard has made outstanding progress practically and has shown himself to be a committed, reliable member of the team. His enquiring mind has enabled him to gain the knowledge required to achieve an excellent standard and we thought he was a very deserving winner of the Student of the Year – Front-of-house.”

Craig said, “The visit to L’Enclume was a fantastic experience I and am very grateful to the catering department for providing such a treat! The food at L’Enclume was like nothing I have ever tasted before! Cod yolk, Hogget, Iced Chamomille and milk skin are just a few of the delights I was fortunate to taste – It was really inventive and tasty food.”