Six top chefs from around the county are putting on a show-stopping dining experience at West Suffolk College’s restaurant next week.
The chefs will be working with Hospitality students on further education and degree courses at West Suffolk College to produce the fine dining menu, as part of the students’ work experience training,
Diners will be treated to meals made from the finest locally sourced ingredients, including East coast skate, coffee cured venison, Dingell Dell confit pork belly and buttermilk panna cotta.
Tickets for the event on Wednesday are on sale now.
Lecturer in Hospitality, Mark Suddes, said: “This kind of experience for students is like gold dust. They will be working with people who are at the top of their profession and will gain so much insight from working under them.
“These chefs are willing to come and help students learn in this way because they want to invest in the future of their industry and understand that high quality training is important for everyone entering into hospitality as a career.
“We hope that our diners will have a wonderful experience, with exquisite Suffolk food crafted with the help of top chefs I also hope people will see the high calibre of our students. Diners will also be able to watch the chefs at work in our interactive kitchen.”
The chefs taking part are: Simon Taylor from Elveden Estate; Rory Whelan from The swan, Adnams, Southwold; Alan Paton, Stoke by Nayland Golf Club; Lee Cooper, Ickworth house, Steve Williams, Wyken Vineyards and John Jackman.
The event will be held at Edmunds at WSC 6pm on Wednesday 3rd February. Bookings can be made either by phone 01284 716259 or email Edmunds@wsc.ac.uk Tickets cost £40 a head, excluding drinks.