Bristol catering students cook alongside Marco Pierre White chef team

In the photo left to right – Steve Manning, Peter Zuffa, Frank Bermudez, Patrick Frost along with students from Bristol City College.

Catering students from the City of Bristol College teamed up with the chef team from the region’s leading four-star hotel to put on a special four-course gourmet event.

Patrick Frost, Frank Bermudez and Steve Manning, all of whom work at Cadbury House in Congresbury as well as the Marco Pierre White Steakhouse, along with 12 catering students, devised and served a menu to 40 paying guests to see how tomorrow’s chefs had developed their culinary skills.

The team was supported by the hotel’s food and drink manager Peter Zuffa who assisted with the front of house operation along with 10 more students.

For starters the students made a Burrata with chickpea, roasted squash, gremolata, toasted sesame seeds and was followed by a Sous vide monkfish with baby courgette, fine ratatouille and saffron sauce for mains.

There was also a Pressing of beef with brisket bon bon, asparagus, potato foam, dried ceps and nasturtium leaves.

Those with any room left were then served a classic “Strawberries and Cream” with valrhona chocolate mousse, strawberry gel and honey cake.

Head chef at Cadbury House Patrick Frost who also studied catering at Bristol College said: “It’s always great to get involved with today’s students. The skill level was very high so I think the future of eating out is in safe hands.

“It’s also inspiring to see first hand the next generation of chefs as well as to impart some knowledge as they begin their culinary journey.

“I said to the students that even for people like myself there is always something new to learn and education is never really over. It was also great to be back where I started my cooking career.”

Ryan Fernandes lecturer from the City of Bristol College added: “We would like to extend our sincere gratitude to the team at Cadbury House for their invaluable support with the event. Learning first-hand from professionals actively engaged in the hospitality sector is immensely beneficial for the students, and they gained good Knowledge and learning from the experience. We look forward to collaborating on future events with Patrick and his team, as well as enjoying more of their delicious cuisine.”

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