culinary arts Archives - Capital City College Group

Nikita Pathakji praises ‘fantastic’ WestKing apprenticeship after winning Masterchef: The Professionals

Posted on December 12, 2022December 12, 2022 by Hannah Fenton

Masterchef: The Professionals champion Nikita Pathakji has told how her apprenticeship at Westminster Kingsway College gave her the skills and experience for culinary success.

Nikita, 25, from Clapham, became the second former apprentice from the college to win the grand final of the BBC TV series following Alex Webb’s triumph in the competition in 2020.

She said: “This is incredible. I can’t put it into words. This surpasses every achievement of my life. I don’t know how I’m going to top this. This is it, this is the peak, I think I’ve reached it!”

Her winning menu featured a starter of seabass cured in citrus dressing with smoked aubergine and spiced red pepper purées, followed by a main of crispy chicken thighs, tortellini filled with chicken, mushrooms and coriander topped with a coconut curry sauce, and for dessert a cardamom custard tart with poached apricots and a honey tuile.

Masterchef presenter Gregg Wallace said: “Nikita opened up the larder of the world and brought us dish after stunning dish after stunning dish.”

Michelin-star chef Marcus Wareing said “She’s a chef that has grown right in front of our eyes. Her food has been sublime,” while fellow judge, chef and restauranteur Anna Haugh, added: “Nikita is on the road to creating a very unique cuisine. And that is why she’s our champion.”

Nikita, who works as a Junior Sous Chef at Michelin-star restaurant Kitchen W8 in Kensington, trained at the college’s School for Hospitality and Culinary Arts in Victoria from 2016-19.

She undertook Level 2 and Level 3 apprenticeships, sponsored by The Worshipful Company of Cooks, at The Lanesborough in Knightsbridge and Claude Bosi at Bibendum in Kensington.

Nikita said: “My apprenticeship at Westminster Kingsway was a fantastic way to gain important foundational knowledge and skills, which compounded with real experience working in restaurant kitchens, set me up with both the skills and qualifications I needed to work in top Michelin-starred restaurants.

“I’m so glad I started my career on this apprenticeship. The guidance and extra support that made the job a little less daunting when I first started out.”

Nikita grew up in Derby and lived in India with her family for two years from the age of nine. As a child she would prepare meals with her mum, which inspired her love of Asian cooking.

After her apprenticeship at WestKing, she travelled for nine months around South East Asia, which further deepened her passion and appreciation for the region’s flavours and culinary styles.

Sharon Barry, Head of School for Hospitality and Culinary Arts Apprenticeships, said: “Nikita was a dedicated, passionate and highly motivated learner during her time at WestKing. It comes as no surprise that she has continued to grow and thrive within her culinary career.

“Winning Masterchef: The Professionals is a fantastic achievement, and we are all incredibly proud of her. She is a huge inspiration to all our current learners who has shown anything is possible if you believe in yourself and follow your dreams.”

Find out more and apply for Hospitality and Culinary Arts courses here and apprenticeships here.

WestKing and Central District Alliance host Careers and Enterprise Day

Posted on December 5, 2022December 5, 2022 by Hannah Fenton

Jobseekers had the chance to find out more about new employment opportunities and gaining work skills when they attended a Careers and Enterprise Day at Westminster Kingsway College.

The event was run with the Central District Alliance (CDA) business improvement district, which is partnering the college’s Mayor of London Digital and Hospitality Academy Hubs that launched earlier this year.

The CDA represents more than 400 businesses in central London and has backed the hubs to help its members upskill their staff and recruit new talent in the aftermath of the COVID pandemic.

Mayor of Camden Cllr Nasim Ali was the special guest at the event at the college’s King’s Cross Centre, which was held to coincide with Global Entrepreneurship Week last month.

CCCG’s apprenticeship and training provider Capital City College Training and entrepreneurship programme Visionnaires, a subsidiary of CCCG, were also present at the event.

Among the other organisations that attended were Transport for London, Camden Council, Metropolitan Police, London Fire Brigade, DHL, Cutlass Security Group, Bidvest Noonan, London Communications Agency and Digital Influx.

There were also stands from several hospitality and entertainment businesses including Pret, Shaftesbury Theatre, Travelodge, Rosewood Hotels & Resorts, Imperial London Hotels, Kimpton Fitzroy London and Strand Palace.

Visitors had the opportunity to attend employability sessions with Samsung, LinkedIn and Edwardian Hotels, and have free professional headshots taken for their LinkedIn profiles.

Fashion and Communication Level 3 Diploma students modelled outfits for a fashion show sponsored by Dress for Success and Burton, which included advice on how to dress for a job interview.

There were also live demonstrations from students from the college’s School for Hospitality and Culinary Arts in Victoria.

Attendees also had chance to win a tablet or one of several mobile phones in a prize draw.

Find out more information and apply for courses and apprenticeships at CCCG here.

WestKing’s Hospitality school accredited by Craft Guild of Chefs

Posted on December 2, 2022December 2, 2022 by Hannah Fenton

Westminster Kingsway College’s award-winning School of Hospitality and Culinary achieved another milestone when it was awarded accredited status by the Craft Guild of Chefs this month.

The Craft Guild of Chefs is the leading chef association in the UK. It plays a key role in championing the skills and talents of the people in the foodservice and hospitality sector and, as a part of this, it runs a prestigious accreditation scheme which universities and colleges that teach culinary skills can apply to join.

To be accredited, universities and colleges must meet stringent criteria set by the Craft Guild of Chefs, demonstrating that the faculty offers a high calibre of teaching. An independent assessor also inspects the college to ensure it meets the high standards required.

As Curriculum Manager Miranda Quantrill explained: “We are absolutely delighted that the college’s Hospitality and Culinary Arts provision has been accredited by the Craft Guild of Chefs. This is great news and it’s a massive endorsement of the work that we do here. A big thank you to all the staff and the students who made this possible.”

The Craft Guild’s independent assessor visited the college in early November and spoke to staff including Miranda and Restaurant Manager Marc Whitley as well as a number of our students.

He was glowing in his praise of both the quality of teaching and the attitude of the students, saying in his report: “It is clear that everyone excepts nothing but the best from each other and both staff and students understand that ethos, respect it and are more than happy to ensure the high standards requested are maintained by everyone.”

As part of his inspection, the assessor also visited the Escoffier Room, the college’s fine dining restaurant, where students cook meals for, and serve, members of the public, and was served a meal by students.

He also spoke to a couple of first year students, both of whom talked with excitement about the course and their desires to progress through the industry and what they wanted for their future. Both students spoke extremely highly of the course the tutors and the facilities they had the good fortune to be taught within.

The assessor concluded his report saying: “Westminster Kingsway College benefit from a committed and professional team of hospitality lecturers. The standards set by the faculty team is reflected in the appearance and enthusiasm shown by the students. It is clear that many students will have successful careers and the continued relationships with industry will support this objective.”

Terry Tinton, Assistant Principal Hospitality, Foundation Studies and Commercial, said: “We are over the moon that the Craft Guild of Chefs has awarded Westminster Kingsway College accredited status.

“This award has been well-earned and recognises the decades of skill and experience that has gone into the quality of our culinary teaching, as well as the way that we structure our courses to make them as industry-relevant as possible.

“It’s why students from all over the south-east of England come to us, and why so many of them graduate from here into great jobs in some of the country’s top restaurants and hotels.”

Do you want to be a chef or work in hospitality? Learn from the best at WestKing. Find out more about our Hospitality and Culinary Arts courses here and apprenticeship training here.

Former WestKing Hospitality student named runner-up in UK Receptionist of the Year

Posted on November 23, 2022November 23, 2022 by Hannah Fenton

A former Westminster Kingsway College hospitality student has been named runner-up in the AICR UK Receptionist of the Year competition.

Emily Gilson-Jones, 19, who works at the five-star Pan Pacific London hotel in the City, came second out of 10 finalists at a ceremony at Hotel Café Royal in Regent Street on 14 November.

She said: “It’s a huge shock to be named as one of the best receptionists in the UK, but one of the best achievements of my career so far.

“When they announced the second runner-up as the girl from Four Seasons, I thought I haven’t got a chance, but then they announced me as the first runner-up. Suddenly, they handed me a certificate and I was in tears. I’m still gobsmacked to be honest. It has only just started to sink in.”

Emily achieved a triple-starred Distinction in her Hospitality Level 3 Diploma at WestKing in 2021 and was one of two students to share the college’s Best Hospitality Student of the Year award that year.

She began her hospitality career working part-time in front and back of house roles at the Roslin Beach Hotel in her hometown of Southend-on-Sea while she was studying at college.

After finishing her diploma, Emily worked as a Private Events Waitress for The Connaught in Mayfair before joining Pan Pacific London as a Front Desk Agent in March this year.

“I loved my time at WestKing. Even when everything went online during the pandemic, we were still doing all our classes and working as a team and all of the college tutors supported us,” she said.

“By the time it came to the graduation ceremony I couldn’t believe it was over. I wanted to stay on for another two years and do it all again.”

Emily was among a group of students at WestKing who provided catering and hospitality for a schools’ event at 10 Downing Street to mark International Women’s Day just prior to lockdown.

“I remember thinking this is quite overwhelming but really cool, I’m 16 years old and I am having the opportunity to do this,” said Emily, who along with other students met then Prime Minister Boris Johnson and other political figures on the day.

“My connection at The Connaught was also through the college. If I hadn’t gone to WestKing I wouldn’t be where I am now, because if The Connaught wasn’t on my CV I wouldn’t have got the opportunity at Pan Pacific.

“I’m working at a five-star hotel, which wouldn’t have happened if I had just walked out of school with A Levels and then decided I wanted to work in hospitality. WestKing gave me my first real stepping stone on my hospitality journey. I wouldn’t change it.”

Emily learnt she was among the finalists in October following an interview with AICR UK committee members after she was nominated by Nicole Cechmann, Front of House Manager at Pan Pacific.

“The team I work alongside at Pan Pacific is one of the best teams I’ve ever worked in,” said Emily.

“For a business to be successful you need to work as a team, and when you get on with the team you work with, it makes it so much easier.

“It’s also nice when guests are checking in and excited about their stay, and when they leave and they tell you their experience has lived up to or gone beyond their expectations. That is probably one of the most rewarding things. It’s the reason we work in the industry.”

The AICR (Amicale Internationale des Sous Directeurs et Chefs de Réception des Grand Hôtel) was founded by the receptionists of several hotels on the Côte d’Azur in France in 1964.

AICR UK was formed when the Association of Front Office Management (UK) joined the AICR in 1989, three years after the association was established in 1986.

Liane Bhalla, Lecturer in Hospitality, Food and Beverage and Supervision, said: “We are all super proud that Emily has finished as the first runner-up in the AICR Best Receptionist UK 2022.

“At college she showed huge potential. She was always bubbly and enthusiastic, going above and beyond what was required of her in her assignment and practical sessions in the training restaurants and happy to volunteer to take part in other events. She was clearly destined for a fantastic career in hospitality.”

Apply now for Hospitality and Culinary Arts courses here.

Young chef ‘humbled and proud’ to win Compass Group’s Apprentice of the Year

Posted on November 16, 2022November 23, 2022 by Hannah Fenton

A “phenomenal” young chef from Westminster Kingsway College has been named Apprentice of the Year 2022 at Compass Group UK & Ireland’s Multicultural Apprenticeship Awards.

Dylan Patel, 25, who is undertaking a Chef de Partie Level 3 Apprenticeship at Compass Group’s head office in Chertsey, Surrey, won the award in the Retail, Hospitality and Tourism category.

The awards showcase the huge talent and hard work within multicultural communities that is made possible through the contribution and support of employers and education providers.

Dylan, from Hounslow, who started his culinary career on a Commis Chef Level 2 Apprenticeship, said: “I am so humbled and proud to being named the winner of this award.

“Taking on this apprenticeship has allowed me to follow my passion, balancing learning with practical work whilst getting paid. I love being part of the team here and learning from others around me.

“There is always something new to uncover and that’s what I enjoy most about being a chef and I hope to build my knowledge further, as I continue this exciting journey.”

Compass Group UK & Ireland is part of Compass Group, the largest contract catering company in the world employing 500,000 people and serving 5.5 billion meals to 55,000 clients each year.

Jonathan Foot, Head of Apprenticeships and Early Careers at Compass Group UK & Ireland, congratulated Dylan on his “wonderful achievement.”

He further praised Dylan’s “phenomenal efforts” as he has progressed in his career and described him as a great role model for anyone looking to start an apprenticeship.

Tom Damen, Chef Lecturer at WestKing, said: “Each week at college I see Dylan’s commitment to improving his culinary skills. Through his apprenticeship at Compass Group he has excelled to a new level of professionalism and confidence.

“I would like to congratulate him on wining Compass Group’s Apprentice of the Year, which is so well deserved. He is an outstanding young chef and destined to go far in the industry.”

Apply now for Hospitality and Culinary Arts apprenticeships here.

‘I‘ve really enjoyed my years at WestKing’ – Hospitality and Culinary Arts students celebrate graduation

Posted on October 10, 2022January 23, 2023 by Hannah Fenton

More than 100 Hospitality and Culinary Arts students savoured their success as they graduated from Westminster Kingsway College.

Two ceremonies were held at St Stephen’s Church near the college’s Victoria Centre in Vincent Square to honour those completing their courses and training this year.

Level 3 diploma students and apprentices received their scrolls at a ceremony led by Paul Jervis, Head of School for Hospitality and Culinary Arts, on 30 September.

Awards were also presented to the best and most improved students of the year before all the graduates marched outside the college to huge cheers and the school’s graduation tradition of banging pots and pans.

Alistair Biggins, 19, who won the Professional Chef Diploma Student of the Year, said: “I’ve enjoyed every minute of my time at WestKing. It’s been so much fun and I hope to come back one day. I owe it all to my class. We were a very tight unit and worked so well with each other. Three of us in the group got awards, which was nice to see. It’s great to be part of the school’s history.”

“My lecturers were really good. By the end of your course, they’re more like a friend. They were always looking out for our best interests and give us advice. They teach you things you won’t learn anywhere else because they have so much experience.”

Freya Smith, 19, who won Pastry Chef Diploma Student of the Year, and is now working at Miel Bakery in Camden, described her teachers as “amazing and inspiring.”

She said: “I‘ve really enjoyed my years at WestKing. I’ve always loved cooking and coming up with new flavours using different ingredients. Here, you start by learning all the basics, which allows you to be more creative in understanding the possibilities of what you can do. I’ve come a long way from where I started.”

Shanai Haynes, 19, who won Best Restaurant Service Diploma Student of the Year and is now working at Core in Notting Hill, said: “We had such a bond with our teachers. If we were stuck or struggling with an assignment, they were really helpful and supportive. They really prepared us well and gave us lots of experience for where we’re going. If it wasn’t for them, I might not have made it through the course.”

A Special Achievement Award was presented to the student who achieved above and beyond expectations during their studies, which was won by Jeremiah Youseman, 19, who studied for a Professional Chef diploma.

The ceremony also saw Stephen Carter, Michael Dutnall, David Smith, George Blogg, Julie Crocker and Guy Hilton receive Honorary Fellowships of Westminster Kingsway College.

Higher education students received their scrolls from Petrena O’Halloran, Head of Higher Education, as they were announced by Higher Education Lecturer David Bell, at a ceremony on 4 October.

David then presented awards to those students who had excelled in their studies this year.

Devin Grero graduated, Level 6, with a certificate of achievement for Outstanding Innovation in Culinary Health & Nutrition, from Westminster Kingsway College in October 2022.

Ricardo Ferreira, 43, graduated with a BA (Hons) Business and Enterprise Management and won the Institute of Hospitality Award, and is now a Chef Lecturer at WestKing.

He said: “It has been a long, challenging journey to reach this stage. There have been ups and downs, but the challenges have all been worth it. Being on the other side as a lecturer has further aided my self-development. I am thoroughly enjoying my role in helping learners achieve their potential.”

Giving the valedictorian speech, Business and Enterprise Management graduate Michelle Mori, 26, said: “Today is a day to be thankful and be inspired. It’s a day that demonstrates how much we can achieve if we don’t give up. We have received great education thanks to all our teachers who gave us the support, resources and the wake-up calls we needed to accomplish this major milestone.”

Guest speaker Professor David Foskett MBE, Chair of the International Hospitality Council and member of the Royal Academy of Culinary Arts and Craft Guild of Chefs, congratulated the graduates on their achievements.

Prof Foskett said: “Westminster Kingsway College is indeed a very special place and your qualification you have achieved here will change your life for the better and help you to develop your career.

“Higher education at Westminster is just as relevant today as it was in my day 50 years ago. A good, sound curriculum providing practical and cognitive skills and knowledge, giving its graduates dignity and status in the 21^st century to compete for top positions in the hospitality industry.”

Commending all the graduates, Assistant Principal Terry Tinton said: “I would like to offer my warmest congratulations to all our students and apprentices on their graduation. They, and their teachers, have shown huge commitment and resilience during the most challenging period in education and for the hospitality sector. They will always be part of the WestKing family.”

Find out more about our Hospitality and Culinary Arts courses here and apprenticeships here.

Global magazine ranks WestKing one of the top five culinary schools in the world

Posted on May 5, 2022January 23, 2023 by Hannah Fenton

Westminster Kingsway College has been named one of the best culinary schools in the world by high-profile global business magazine CEOWorld.

The college’s superb reputation is highlighted in an article on the publication’s website by Sophie Ireland, Senior Vice President for News and Editorial Director.

It rates WestKing as one of the top five schools in the world to gain the skills and technical expertise needed to become a chef.

The college was recognised alongside other illustrious institutions, namely the Culinary Institute of America in the United States, Le Cordon Bleu in France, Apicius in Italy and the Business and Hotel Management School, Switzerland.

The article read: “Sitting in the heart of London, you are exposed to the best of the world’s culture right at your college campus. Westminster Kingsway College is one of the most diverse and dynamic colleges on this list.

“This title is claimed on the back of the diversity of the courses that it offers. It matters not if you are a young person … or a professional looking to brush up your skills or someone who is looking to reorient his or her career, you can find a course that suits your needs here at Westminster Kingsway College.

“A list of notable alumni also enables you to find professional footing once you graduate from the college.”

Read the full article here: Top 5 Culinary Schools In the World

WestKing runs full-time hospitality and culinary courses from Level 1-3 as well as hospitality apprenticeships with top industry employers.

Spaces for next year are filling up fast with more than 100 offers already made to prospective students looking to study courses or take apprenticeships at the college this September.

Lidia Pozzuto, 20, who completed a Professional Chef Level 3 Diploma last year, is now working as a pastry commis chef at The Ritz London.

She said: “I chose to study at WestKing because I felt the chef diploma was the best fit for me and would give me a good all-round understanding and skillset compared to courses at other colleges.

“I learnt a lot during the course. It definitely helps you to solidify the basics to work in the industry and gives you various opportunities to gain work experience.”

“I got into The Ritz after one of my lecturers was told about possible positions by a former student who worked there. I’ve really improved my skills since I’ve been there and its very fulfilling seeing the high standard of food we produce every day.

“What I love most about working in the culinary sector is that there are so many pathways to go down and you’re constantly learning. There’s always new skills and techniques to develop.

“I want to keep on improving and continue working my way up in the industry.”

WestKing is part of Capital City College Group (CCCG), which also comprises City and Islington College and the College of Haringey Enfield and North East London and apprenticeship provider Capital City College Training.

The college’s Victoria Centre is home to the School of Hospitality and Culinary Arts and two award-winning training restaurants, The Brasserie and The Escoffier, collectively known as The Vincent Rooms.

WestKing’s high-profile hospitality and culinary arts alumni include Jamie Oliver, Ainsley Harriott, Antony Worral Thompson, Sophie Wright and Ben Murphy.

Gary Hunter, Deputy Executive Principal of CCCG, himself a trained chef and chocolatier, said: “To be mentioned in the top five culinary arts schools by such a highly respected publication is incredible. It’s even more astonishing when you consider all the other institutions are all privately funded with access to better financial resources and would be right up there on my list too.

“WestKing is certainly punching above its weight, which is down to the huge dedication of our teachers, staff and employer partners who every day inspire and motivate our students and apprentices, who in turn continue to astound us with their talent, ability and commitment to be the best they can be.”

Apply now for Hospitality and Culinary Arts hospitality courses and culinary apprenticeships.

Young chefs celebrate 55-medal haul in International Salon Culinaire competition

Posted on April 26, 2022January 23, 2023 by Hannah Fenton

Student chefs won an outstanding 55 medals as Westminster Kingsway College was named the highest achieving college at this year’s International Salon Culinaire.

More than 600 chefs took part in the culinary challenge, considered one of the world’s top competitions for chefs, at the Hotel, Restaurant and Catering event at ExCel London in March.

WestKing’s students achieved three gold, 37 silver and 16 bronze medals and two certificates of merit, in various culinary skills challenges.

Among the college’s top performers were Professional Chef Diploma students Taylor Muller and Kaleisha Gordon, both 18, who each won a gold medal and best in class.

Taylor was awarded for her lamb and Kaleisha for her petit fours.

Kaleisha said: “I felt very excited to be chosen to participate in the competition and I really wanted to prove to myself that I was good enough. I was very happy when I won gold and knew all my hard work had paid off.

“The competition pushed me to really show my skills. We only had a week to prepare so I made a plan of everything and stayed behind at college every evening to practise.

“What I love most about cooking is the creativity and being able to express myself through my dishes. I enjoy challenging myself and seeing how far I can push myself.

“The college has prepared me well for the working world. It’s given me more confidence in the kitchen and helped me discover so much about myself.”

Also among the winners was Commis Chef apprentice Cameron Jones, 18, who won a gold medal for his amuse-bouche and a silver for his lemon sole filleting.

Other medallists included Marli Carter, 19, and Jess Erskine, 18, who were both presented with silver medals and named best in class for their deserts and pastries respectively.

Miranda Quantrill, Curriculum Manager for Hospitality and Culinary Arts, said: “We were thrilled to have been the highest achieving college at this year’s Salon Culinaire and are immensely proud of all our students and apprentices.

“For many of them, it was their first time taking part in such a highly regarded competition against other colleges, restaurants and hotels, so to take home more than 50 medals is a fantastic achievement. They are a credit to themselves, their mentors, their teachers and the college.”

Michelin-star chef Michel Roux Jr presented medals and certificates to the winners of the competition, which was judged by some of the UK’s most renowned chefs.

Steve Munkley, Director of International Salon Culinaire, said: “Salon Culinaire 2022 was an outstanding success, with all the theatre kitchens buzzing from early doors until the last competition.

“As Salon Director I was so proud to see the industry showing off its professionalism, hunger and tenacity, not letting anything stand in the way of getting us back on track and cooking. An amazing show.”

WestKing is one of the country’s top colleges for learning cooking and the culinary arts. As well as having great contacts with high-quality hospitality employers, which helps students get good jobs when they finish their studies, we also support students into culinary competitions like the Salon Culinaire, which is amazing preparation for their future careers.

Find out more and apply now for hospitality and culinary arts courses and hospitality apprenticeships.

Hospitality students get a shot at making cocktails at the Waldorf

Posted on March 22, 2022January 23, 2023 by Hannah Fenton

Westminster Kingsway College’s hospitality students have been shaking things up behind the bar at the world-famous Waldorf Hilton hotel, with a series of cocktail masterclasses.

Twelve aspiring mixologists from the college’s Victoria Centre have been honing their bar skills at weekly training sessions at the luxury five-star hotel on London’s Aldwych.

Under the instruction of bar manager Massimiliano Terrile and his team they have learnt about various spirits and how to use these as a base for making different cocktails.

The students have also been trained in the correct use of professional bar equipment and discovered more about the history and tradition of many classic drinks.

Matthew Deller, 18, said: “I had no idea about any cocktails before I came here, but now I know about the different botanicals in gin, how vodka suits sharp flavours, the best way to mash and grind the mint for mojitos and how to make daquiris and negronis. It’s amazing to go to a college that’s so well connected and can give you these kinds of opportunities.”

Mia Lambert, 17, added: “I’ve learnt a lot about the history and science of different drinks and the methods of making different cocktails. We’ve not only been exposed to the bar side but been able to work at events as well. I feel so lucky and privileged. Not many people my age can say they’ve been able to have this experience.”

The students have been training at the Waldorf Hilton since November as part of their Hospitality and Events Level 3 Diploma and Food and Beverage Service Level 3 Diploma courses.

Jessica Grady, 17, said: “We’ve been given so many amazing opportunities on our course – meeting lots of famous chefs, experiencing fine dining and visiting hotels and events companies. The teachers are amazing. They know the way we work, and we can talk to them about anything. We get so much support.”

Each of the participating students will be presented with the Hilton Bar Qualification when they complete their training in April.

Bartender Silvia Dias, who has been helping with the training, said: “The students came in ready and excited to learn about new things and were open to everything. Some of what they learnt can be quite technical, but they didn’t put up any barriers and acquired a lot of knowledge very quickly. They were very interested and engaged and have bright futures ahead of them.”

WestKing’s Hospitality and Events Diploma, and Food and Beverage Service Diploma courses cover food and gastronomy, restaurant service, events, customer service, human resources, finance, marketing and business. These courses are the ideal preparation for anyone who wants a career in the hospitality, events, hotel or restaurant sectors.

Lindsey Lamont, Lecturer in Hospitality, commented: “This was a fantastic opportunity for our students to receive professional drinks and cocktail masterclasses at one of London’s most prestigious hotels. It has helped them with their studies and developed their wider skills and knowledge with an unforgettable experience learning from the best in the business.”

WestKing always ensures parental permission is given for students under 18 to undertake training involving alcohol.

Interested in learning how to become a mixologist? Apply now for one of our Hospitality and Culinary Arts courses.

Government Minister discovers how to make a meal out of food waste, at WestKing Victoria Centre

Posted on March 10, 2022March 11, 2022 by Christina Savvides

On 8 March, Jo Churchill, the Minister for Agri-Innovation and Climate Adaptation, visited Westminster Kingsway College’s Victoria Centre, where she found out about what the college’s renowned School of Hospitality and Culinary Arts is doing to tackle the issue of food waste, and how to turn leftover food into a delicious meal.

The event was organised by the charity WRAP as part of Food Was t e Action Week, their annual campaign which aims to help people reduce the amount of food that they waste. As a Minister in the Department for Environment, Food and Rural Affairs (Defra), Jo has responsibility for environmental management and waste, and cares passionately about the issue.

Food waste is a huge problem with a significant environmental impact. If food waste were a country, it would have the third largest carbon footprint in the world – with approximately 1/3 of all food wasted, the resources used to make it contributes to 8-19% of total man-made greenhouse gas emissions. And as Catherine David, Director of Collaboration and Change at WRAP explained: “Over the next seven days, the UK will waste more than 87,000 tonnes of food across all our homes, contributing to this country’s 9.5 million tonne food waste mountain. But if we focus on storing food well, making lists before we shop, freezing and defrosting more, we can tackle this problem and save money too.”

Although most food waste in the UK is in people’s homes, chefs have an important role to play too by reducing food waste in their restaurants and hotels. Colleges like Westminster Kingsway must play their part too, by ensuring that their culinary students are trained in the most efficient use of food and how to minimise wastage.

Our culinary students, led by Culinary Arts Lecturer Vince Kelly, treated the Minister and guests to a menu of delicious small bowls of food made from some of the most commonly wasted foods, including potatoes, carrots, bread, bananas, fizzy drinks, fruit smoothies, milk and meat.

The visit concluded with Jo and guests finally getting to enjoy the dishes the students had made, which inspired everyone to think of how they can make simple delicious food at home out of their leftovers.

The menu included, to start:

Spiced paneer on carrot slaw with a lime and poppyseed dressing – made from leftover milk and carrots.
Ham croquettes with a minted pea puree – made with sliced ham, potatoes, bread and frozen veg.
Thai potato cake, with date banana chutney – made from banana skins and potatoes.

For the main:

Roast pork trim pie topped with mash and crisp fried skins – made from leftover pork and potato skins.
Stir fried chicken trim and rice – made with the final trims of meat from a chicken and frozen veg.
Roast vegetable crostini – using leftover bread baguettes.

And to finish: