Wigan & Leigh College students cook up feast at prestigious national event

PUBLISHED: 21:19 12 December 2012 | UPDATED: 22:29 20 February 2013

Wigan & Leigh College students cook up feast at prestigious national event

Wigan & Leigh College students cook up feast at prestigious national event

Two young catering and hospitality students from Wigan & Leigh College were given an opportunity to learn from culinary experts at a five-star dining event.

Two young catering and hospitality students from Wigan & Leigh College were given an opportunity to learn from culinary experts at a five-star dining event.

Cameron Davies, 19, from Bolton and Adam Neary, 19, from Wigan, joined 13 other youngsters from across the country at a special event held at Titchwell Manor, Norfolk. The college duo who are both studying on level 3 programmes, were the only students selected to attend the event from the North of England.

The event, which is in its sixth year, was organised by Dingley Dell farm in Suffolk, which rear pork to strict welfare standards, and then showcase the meat in their flying visit events held at different locations each year, with this years taking place at Titchwell Manor.

Budding chef, Cameron, who prepared the desert course of apple tart tatin, learned from Michelin starred chef Phil Thompson, of Auberge du Lac at Brocket Hall, head chef Eric Snaith and Chris Mann of Titchwell Manor, Russell Bateman from Colettes Restaurant, Roger Hickman of Hickmans Restaurant and Sam Bryant from Strattons.

Adam, who is front of house, worked with Titchwell Manors Mark Dobby and Jamie Aram from Hallgarten Wines, as well as Franck-Lin Dalle, the owner of Chateau de Campuget to select the wine parings.

As part of the event, the students received recipe sheets, specialised wine lists and will also attended a presentation class led by master chef, Murray Chapman.

Dining on the day was the students tutor, Daniel Winstanley, he said: It is a great honour to have two of our students selected to take part in preparing and delivering this special meal, its real testimony to their hard work.

The skills they learned from excellent chefs and sommeliers are invaluable and will help them enormously in their future careers.

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