Students at Bath College had the chance to work with some of the city’s best chefs at a four-course networking dinner for professionals in the hospitality and catering industry.
Organised by the Chefs’ Forum, the dinner was held at the Bath College Shrubbery Restaurant and included a special ‘pay-what-you-can’ lunch, raising £1,000 for industry charity Hospitality Action. 
The Chefs’ Forum was created to mentor, motivate and inspire young talent by connecting chefs with education providers and industry suppliers across the South West.
Chefs at the event included the Royal Crescent’s executive head chef David Campbell, The Gainsborough Hotel’s, head chef Daniel Moon, and Michael Topp and Martin Black from The Manor House Hotel at Castle Combe.
Lucknam Park chefs Elly Wentworth and Dean Westcar also volunteered their time. Elly, junior sous chef at Lucknam Park, appeared on MasterChef: The Professionals on Tuesday.
Bath College students teamed up with the visiting chefs and trainees from Hit Training to finish and plate each of the courses, and to serve 80 hungry guests.
Bath College head of hospitality Bridget Halford said: “The Chefs’ Lunch was an amazing experience for the students.
“It was a real privilege for them to work with such talented chefs from across the Bath area and a fabulous opportunity for the students to showcase their skills to local employers.
“Every seat in our restaurant was filled and an impressive £1,000 raised.”
Bath College Principal Laurel Penrose added: “I was really impressed with the food and organisation of the Chefs’ Lunch.
“The Chefs’ Forum supports the college in an extremely positive and productive way, specifically in terms of raising the profile of our learners and fantastically equipped facilities to potential employers in Bath and the surrounding area.
“The meal was delicious and it was an excellent opportunity for our students to network with top chefs, suppliers and learning peers.”
The Chefs’ Forum chose to stage a ‘pay-what-you-can’ event to give chefs the chance to sample the very best in local cooking, at a price they could afford whilst making money for Hospitality Action.
Sponsors included A David, Total Produce, Kingfisher Brixham, Walter Rose & Son and Easy Jose.
The Chefs’ Forum founder Catherine Farinha said: “It is great to know that the money raised by The Chefs’ Lunch will go towards helping those in need.
“This lunch was a fabulous chance for current and future chefs and front of house professionals to witness first-hand, industry-leading cookery and first class service where cost was not an obstacle to them doing so.”
The Bath College Shrubbery Restaurant in Avon Street is open to the public and is well-known among local foodies for its three-course lunches and fine dining banquets.
