Seventeen young people from seven colleges were given the chance to work alongside distinguished chefs at the latest Flying Visit 'Swine, Dine and Snooze' which was held at Titchwell Manor in North West Norfolk on Wednesday 5th December 2012.
Student chefs worked with Eric Snaith and Chris Mann of Titchwell Manor, Russell Bateman from Colette’s At The Grove, Roger Hickman of Hickman’s Restaurant, Phil Thompson of Brocket Hall and Sam Bryant of Stratton’s.
Front of House staff worked with Titchwell Manor’s Mark Dobby and Jamie Aram from Hallgarten Wines as well as Franck-Lin Dalle, the owner of Chateau de Campuget who was doing the wine pairings.
Diners and students were given a presentation on pork by Mark Hayward of Dingley Dell Pork and a butchery master class by Glyn Feller of Cleveley’s Butchers.
Mark Hayward says: “Dingley Dell’s beautiful flavour comes from the breeds used, great animal health and welfare, naturally balanced nutrition and a stress-free environment. These pork dishes are created with passion and skill by award-winning chefs.”
All the students names and colleges appeared on the menu. They described the dish or the wine they served prior to each course (after coaching in the art of presentation from Master Chef Murray Chapman), and were exceptional and a credit to their respective colleges.
'I am extremely grateful to have been given the opportunity to work alongside these highly rated professionals and would like to personally thank you all for allowing me to be part of the event.' - Emma Hatten.
'I am so grateful. I chose to participate in this fantastic event and got the opportunity to experience first-hand what it is like to work a long side chefs from a 3 Rosette and Michelin star Backgrounds, it was a phenomenal experience I will never forget. To see chefs from various well established restaurants and Hotels to take good care & cook amazing dishes right in front of my eyes was exactly why I wanted to join this certain event. My most memorable highlight I will always remember is talking to the customers upon the entrance of the dish(the apple tar-tatin) I was working on, it was a fantastic event to be apart of and I would definetly do it again.' - Cameron Davies from Wigan and Leigh College.
'Titchwell Manor has been one of the best experiences I have had. Learning new skills and developing new ones and I particularly enjoyed the wine tasting session. I had a fantastic time working alongside the other students, learning how their courses at college compared with mine. All the hard work that the students, Eric Snaith and his professional team put into the creation of the food was shown with precise detail and quality. I can’t thank the organisers and my tutors enough for letting be part of this prestigious event.' - Adam Neary from Wigan and Leigh College.
Over £2,000 was raised on the evening for Hospitality Action.
Carmel Asbury, Head of School of Hospitality at West Suffolk College, said: “This is a great opportunity for our students to get involved with some top chefs in the Country. These students have a Great Experience and we are all looking forward to the next event.
This was the sixth Dingley Dell Flying Visit this year and Dingley Dell hopes to organise more on the same format, with Hospitality students involved, through their links with Murray Chapman, All the support and help from Freedom Food and “ A Passion to Inspire “
Wines/Service
JamieAramfrom Hallgarten Wines and Mark Dobby from Titchwell Manor
College students Front of House
Adam Neary from Wigan and Leigh
Jessica Read from West Suffolk College
Joel Bennett from Cambridge Regional College
Emma Seaman from City College Norwich
Christian Shields from Westminster Kingsway College
Chefs/menu
Canapés (Eric Snaith, Titchwell Manor )
Mussel Chowder, Smoked Bacon, Marsh Vegetables (Eric Snaith, Titchwell Manor)
'Jam on Toast' (Sam Bryant, Stratton’s)
Trotter Croquettes, Cauliflower, Peanut Granola, Coriander (Phil Thompson, Auberge du Lac)
Pork Belly, Smoked Eel, Foie Gras, Teriyaki (Russell Bateman, Colette’s)
Braised Pig’s Head, Confit Turnip, Carrot Purée (Roger Hickman, Hickman's Restaurant)
Apple Tart Tatin, Crackling Ice Cream (Chris Mann, Titchwell Manor)
College students in the kitchens
Simon Slack -Cambridge Regional College
Joe Brackenbury -CityCollegeNorwich
Jack Hazel - Colchester Institute
Freya Taperell -Suffolk New College
Teagan Erichsen -Westminster Kingsway College
Bethany Brame (Advanced Professional Cookery VRQ3) West Suffolk College)
Cameron Davies - Wigan and Leigh College
This Dingley Dell Flying visit has been organised by Master Chef Murray Chapman in collaboration with RSPCA’s Freedom Food, Hospitality Action and A Passion to Inspire.
Pork products from Dingley Dell are processed locally, using trusted, established partners, to provide a strict provenance. This means Dingley Dell is able to supply butchers, restaurants, the catering industry and retail markets with pork from a single, bespoke production system in terms of breeds and welfare that is totally consistent in flavour and quality. To find out more, visit www.dingleydell.com
