Daniel Davies and Keith Campbell, Chef Lecturers, took the Level 1 VRQ Professional Cookery students to London to visit some of the capital’s best restaurants to meet the chefs, experience their kitchens and try out their food!

First stop was the Roganic, to meet Head Chef, Ben Spalding. This 25 seat restaurant is to receive its first Michelin star in January.

The Orrery, with is famous cheese board, was the next stop. The Orrery boasts 37 different cheeses on its menu. Sous Chef, Richard, gave a fascinating tour of the whole restaurant and pointed out how the kitchen functions in relation to the rest of the establishment.

Next a recommended stop at a local butcher to the Orrery and the Roganic, where the Chef and the butcher displayed some of the meat on sale including a whole lamb and some very expensive cuts of aged Angus beef.

The Plateau Restaurant, Canary Wharf, was the final visit, this being the most expensive restaurant on the list. The students enjoyed watching the chefs at work in the open kitchen and Head Chef, Allen Pickett, explained how the smooth running of his restaurant was essential in ensuring the high quality of the food served.



The day proved to be a huge success, not just because of the advice and information the students received but also because many students were offered work placements at each restaurant making it a priceless experience.

Not only this, but the students have written letters to some of the country’s most renowned Chefs, including Gordon Ramsay, Michel Roux Jnr and Heston Blumenthall, asking for information and advice on how to be a chef. These letters have been well received with the chefs replying with signed photos and menus.

It doesn’t stop there, the students are now writing reports and comments on their experience to go on our Future Chef Project board outside the Rosemary Kitchen. Please follow this link http://lnkd.in/sCuiHU to see The Future Chef Project page on LinkedIn and feel free to join or leave your comments.