Weston College's hospitality and catering students recently had the opportunity to serve front of house and make a variety of impressive canapés with Istvan Ulmann, Head Chef at Hattusa Restaurant at Berwick Lodge.

Istvan performed a cookery demonstration of Venison loin with shallots, salsify and red cabbage before working with our students to produce an impressive spread of canapés including: Medjool dates wrapped in pancetta, Sausage rolls with raz el hanout, Pancetta and emmental toasties, and Filo tart with pear, stilton and pine nuts.

The students also baked brioche buns to cater for a BBQ event later in the day, and worked to produce a delicious afternoon tea with passion fruit marshmallows, chocolate brownies, and baked vanilla cheesecake.

Louise Underhay, who studies Professional Cookery at Level 2, said: “We do these trips a lot to get some work experience and learn from the professionals, and I really enjoy them. 

“I really love baking and am really enjoying my course – It has given me a new lease of life, it has given me an edge! Istvan was great and gave us lots of little tips and pep talks to increase our confidence. I found it really helpful and loved it.”

This opportunity was part of a chefs' forum partnership aimed at introducing Weston College students to top chefs.