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19th July 2021

Catering college chefs offered live wine pairing ‘upskill day’

Written by: David Foad
More than 40 catering college students and lecturers are set to enjoy a live event being hosted by supplier Infusions4Chefs at the ICE cook school near Bury St. Edmunds on July 27th.

It will involve top chefs spending 20 minutes each to produce a six-course tasting menu, complete with a wine pairing tutorial that will be led by Ed Keith of Hallgarten & Novum Wines, together with Nick Mills.

Craft Guild of Chefs vice president Steve Munkley will act as compere for the event and he will be joined by former Yorkshire and England cricketer Matthew Hoggard, who now runs the Hoggy’s Grill cookery school and shop in Rutland.

Twenty seven colleges around the country applied to take part, and the lucky eight drawn were: Cambridge Regional College, New City College London , New Suffolk in Ipswich, Colchester Institute, West Suffolk College, North Hertfordshire College, Newcastle and Staffordshire College and Milton Keynes College.

Each will be represented by three students and up to two lecturers.

The six chefs each taking responsibility for a course are Mark Poynton ([email protected] Shepherds in Cambridge), Chris Lee (Bildeston Crown, Bildeston), Lee Cooper (Kesgrave Hall, Ipswich), Russell Bateman (The Falcon, Castle Ashby), Adam Smith (Coworth Park, Ascot), and Nick Hehn (The Nomad, London).

The organisations and companies that have partnered the venture are: First Contact Chefs, www.infusionsgroup.com, AHDB, The Craft Guild of Chefs, Anglia Produce, Adnams, Hallgarten & Novum Wines, Dingley Dell Pork, and MCS UK.