Students from Weston College's Sport and Public Services Department visited Weston Town Hall last week to discuss the changes to Weston-super-Mare's town centre with Cllr John Crockford-Hawley, Chairman of North Somerset Council.

The students discussed projects such as the Tropicana, Backwell leisure facilities, the town square/Italian Gardens development and using sport as a rehabilitation tool.

Cllr John Crockford-Hawley said: "The students showed their excellent debating skills and their ability to present new ideas. They were very passionate about using sport to help people struggling with addiction.

"I wish all debates that I chair could be of this quality!"

Catering students at Weston College got the opportunity to cook with locally-produced cooking technology last week as part of the Chefs’ Forum Academy.

The students got the chance to use Clifton Food Range’s renowned water bath cooking products (as seen on Masterchef and the Great British Menu), which are made in Weston-super-Mare.

Christopher Wicks, Head Chef at Old Down Manor, was on hand to kick-off the water bath cookery unit of the students’ course, demonstrating how this method of cooking can seal in flavour and gives chefs control over the texture of the food.

This type of cookery is called sous vide and involves vacuum sealing the ingredients before cooking at a low temperature in the special water-based cooking machines. It is a technique which is rapidly gaining popularity in many top restaurants.

Catherine Farinha, Founder of the Chefs’ Forum, said: “Having an industry expert like Chris Wicks teach Weston College’s catering students will inspire the young chefs and show them the versatility of sous vide cookery. 

“They will learn about portion control, quality consistency and all the other advantages of low temperature cookery that make it Wicks’ cooking method of choice.”

The Chefs’ Forum Academy was launched at Weston College in September 2016, and brings together local chefs, food producers and innovative product designers. It enables industry professionals to pass on their knowledge of the catering industry to trainee chefs in a collaboration which aims to promote Weston College as a centre of excellence for catering and hospitality in the South West of England.

Weston College’s catering students learned about budgeting on Wednesday (18 January) as they went head to head in a ‘market challenge’.

The students were tasked with sourcing local ingredients from Arthur David Food Wholesalers in Bishop Sutton before bringing them back to the College and creating menu items priced at £1.50 each.

The students created a selection of appetising dishes which were then put on sale to College staff, with the team who sold the most winning a day at a Michelin star restaurant courtesy of the Chefs’ Forum.

The students were assisted in the kitchen by Steven Shore, Chef at Arthur David, who provided expert advice as the students cooked their meals.

The winning team included Alice Ruff, Joe Gallagher and Luke Johnson-Brown, who impressed College staff with a spicy winter vegetable tagine followed by plumb crumble and custard.

Richard Tudor, Chef Lecturer at Weston College, said: “The idea behind the market challenge was to teach our students how to cook to a budget and ensure that they can turn a profit.

“The students also got to experience liaising with suppliers and working to the demands of a professional kitchen.”

Weston College’s catering students benefit from being a part of the Chefs’ Forum Academy, which enables top chefs from across the region to work with the College’s students in order to give them expert advice and open the doors to many business and employment opportunities after they’ve finished their qualifications.