Courses

Search for a course that's right for you

Find my Course

Prospectus

Build your own prospectus for information you want

Prospectus Builder

mySTC

industry standard courses south London adults 16-18 year olds
  • industry standard courses south London adults 16-18 year olds
  • industry standard courses south London adults 16-18 year olds
  • industry standard courses south London adults 16-18 year olds
08 June 2016

Hospitality and Catering Academy celebrates three years of success with Albert Roux lunch

20160525 141459 resizeRenowned chef Albert Roux OBE was the guest of honour at a special lunch to celebrate three successful years of the South Thames College Hospitality and Catering Academy.

Visitors, which included staff, students and supporters of the Hospitality and Catering Academy enjoyed a mint and elderflower fizz cocktail and a selection of canapés on arrival, followed by a lunch of a poached egg with asparagus and Hollandaise sauce, sweet potato ravioli with wild mushrooms and spring peas, a summer fruit platter with mint syrup, and a selection of local cheeses, crackers and chutneys.

Mr Roux, who has worked extensively with South Thames students, was presented with an Honorary Chef Patron award during the event. Honours also went to new patrons of the Academy The Jockey Club, Fmc Wimbledon, City & Guilds, and Springboard UK, as well as long-time supporters The Rotary Club of Morden, Cheesman Bros, Russums, and Walter Rose & Son.

Steve Cannell, Head of South Thames College’s Hospitality and Catering Academy, said: “We have had a fantastic three years and I’m delighted with how well our students have progressed and am extremely proud of the talented young chefs they’ve become.

“Chef Albert Roux has really supported our students, spending his own invaluable time at the College whilst offering inspirational work experience opportunities. It was an absolute honour and privilege that Mr Roux could be with us to celebrate our Founding Patron lunch and receive in person his Honorary Chef Patron award.”