Pembrokeshire College, Merlins Bridge, Haverfordwest, Pembrokeshire, SA61 1SZ


Pupils get a taste of hospitality

Ashleigh and student

School pupils from across Pembrokeshire attended the College on Tuesday 5th April to enjoy a taster day of events designed to inspire them to pursue a career in hospitality.

Organised by the Chefs’ Forum, star chefs Dougie Balish, from the The Grove, Narberth, Ashleigh Farrand from The Kingham Plough, Chef Consultant Alistair Forrester and Chef Lecturer Alan Wright were on hand to give talks and demonstrations with the students also taking part in an èclair filling and decorating competition.

The day was also about top Welsh produce sponsored by leading Welsh Foodservice supplier, Castell Howell, whose Celtic Pride beef was the highlight of the lunch in the form of burgers which were washed down with Princes Gate mineral water, kindly sponsored by the Welsh Drinks Cluster, but also available from Castell Howell in their new ‘Greenest Bottle Ever’ – Apart from the cap and label, they are made entirely from recycled materials and what’s even better is the whole bottle is 100% recyclable.

The Chefs’ Forum Academy Director Catherine Farinha commented: “This was another great day for the partnership between The Chefs’ Forum and Pembrokeshire College. This is a fantastic college with world-class facilities; the students are very lucky to have such an amazing campus with a brilliant teaching team. We were able to introduce school students to top-of-the-line ingredients, all from Wales and to brilliant chefs from the industry. This is what the Academy is all about – bridging the gap between college and industry.”

Wendy Weber from Pembrokeshire College added: “What can I say? This was a lovely way of introducing pupils to what they can learn here at Pembrokeshire College. The Chefs’ Forum Academy is a great success, and this day was a perfect event for pupils not only to see what hospitality is all about but also for them to see what we’re about. It’s a superb partnership and we’re delighted.”

Dougie Balish, Executive Chef at The Grove of Narberth kicked-off proceedings with an interactive pasta-making and cookery demo. This was followed up with Alistair Forester talking about his career while he jointed a chicken before chef Alan Wright got the students decorating èclairs and Ashleigh Farrand showed the young guests how to make pavlova.

Close to 250 students were in attendance and they all left very happy.

“Just to see the smiles and hear the laughter was enough for us chefs,” said Ashleigh Farrand afterwards. “I love doing events like this. I love to inspire the next generation to join this amazing profession.”

Photography credit:

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