Over 60 lucky Hospitality and Catering students from Exeter College got the chance to experience French cuisine first-hand, thanks to funding from the Savoy Educational Trust. The students, which included full time, apprentices and Michael Caines Academy, spent 4 days in the Champagne region of France during May.

Based in Reims, the heart of champagne production, famed for its numerous champagne houses and kilometres of caves. The students got the chance to see at first hand a variety of new hospitality and catering techniques and experiences. These included cheese manufacture at Brie de Meaux, the production and manufacture of biscuits at Biscuit Fossier, farming of snails and of course the cultivation and production of Champagne. They tasted local delicacies including Fois Gras, Escargot and Tartare du Beouf. The weeks visit wasn't confined to just the champagne region with the country's famous capital Paris warranting a visit with some of the students sampling a Michelin starred tasting menu at the famous Le Foch restaurant.

The visit was supported by a grant from the Savoy Educational Trust, who aim to develop education and training. Deputy Head of Hospitality and Catering at Exeter College, Huw Southcott said: “The educational visit was extremely well received by our students who have gained first-hand knowledge of how artisan skills are still fundamental to the French way of life. They had the opportunity to taste a variety of produce, from wine and biscuits to snails. These European Educational visits are an extremely important part of hospitality vocational programmes, since they bring to life the classroom based theory sessions they receive at college. These visits would not be possible without the support of the Savoy Educational Trust, to whom we thank.”

Student Lauren Boston Michael Caines Academy Student, who is studying the VRQ Level 2 Diploma in Professional Cooking felt the trip was beneficial: “This was the second time I travelled to France with my college and it was absolutely superb. We focused on so many different sectors of hospitality with trips to distilleries, snail farms and brie makers, it was the very essence of France. It couldn’t have been done without the sponsorship from the Savoy Educational Trust. I hope there will be another chance to repeat this experience and learn the French ways of culinary arts!”