New £3.4 Million Facility at Cornwall College Officially Opened by Nathan Outlaw and Pierre Koffmann

Academy Nathan Outlaw

Academy Nathan Outlaw

Standard Supplier 19th June 2014

New £3.4 Million Facility at Cornwall College Officially Opened by Nathan Outlaw and Pierre Koffmann

A new £3.4 million fine dining restaurant at Cornwall College Camborne has been officially opened alongside new state-of-the-art hair and beauty salons.

The world class facility,which incorporates Trevenson Restaurant and Koko Hair and Beauty, has been built following consultation and support, both financial and knowledge based, from industry partners including Dairy Crest, In-toto Kitchens, Wing of St Mawes and Robert Welch Design, as well as £2 million from the European Regional Development Fund.

Stuart Mathieson, Head of Hospitality at Cornwall College Camborne, said: “This opening marks a major milestone and it is something we have been working towards for a number of years. Ensuring our students have access to a realistic and modern work environment is important, not only to the individual, but to the Hospitality industry itself, because we can offer them not just a qualification, but real employability skills. This development further consolidates the enormous reputation that this site has locally, nationally and internationally for Hospitality training.”

The site, which boasts a new demonstration theatre, modern teaching space, salon and restaurant, gives students realistic work experience in a professionally run environment. World renowned chefs Pierre Koffmann and Nathan Outlaw carried out cookery demonstrations to the invited guests, including local business owners and members of the hospitality industry.

Pierre, said: “It has been a real honour to be involved in the opening of the new Trevenson Restaurant. The facilities here are world class and that combined with brilliant teaching will only help to strengthen the food industry in Cornwall for the future.”

The launch event was supported by The Chefs’ Forum. Catherine Farinha, the forum founder said: “Since its inception in 2010, The Chefs’ Forum has forged valuable links between the catering colleges and top chefs across the south of the UK. It is a real honour to work with industry heroes like Pierre Koffmann, Nathan Outlaw and the many great chefs in Cornwall. Communication between education and industry in the region has never been better. We are always very impressed with the talented students at Cornwall College and are delighted to contribute to the re-launch of Trevenson Restaurant.”

The facility has been supported by both local and national businesses; among them is Wing of St Mawes. Rob Wing, Managing Director, said: “Modern state-of-the-art catering facilities are essential to Cornwall’s hospitality industry if we are to deliver high quality staff into an industry of primary importance to our county. As an ex-student I have a strong affinity with the College and it is important Cornwall leads the way in providing first class amenities for our students to benefit from. As a local business supplying seafood throughout our county, I feel it is right to sponsor such a facility. Cornwall College has for many years delivered high quality students into our catering industry and the county is seen nationally as a centre of food excellence.

Adam Clark from Bedruthan Steps Hotel demonstrated ‘wild food’ to the students and guests. Showcasing the fantastic foraged ingredients that is available on the coast of Cornwall, as well as wild sea bass. Adam conducts ‘wild food’ courses from the Bedruthan Steps Hotel which is open to chefs and the general public

Amarjit Basi, Principal and CEO of The Cornwall College Group, said: “The opening of the new Trevenson Restaurant and Koko salons is a key indicator of our new strategic intent, providing world class facilities for our learners and industry partners. The hospitality industry in Cornwall is a key growth sector and our aim is to fill the skills gap created by growing demand.”

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you