Exeter College Students Shine at International Salon Culinaire
Exeter College’s hospitality and catering students have showcased their culinary excellence at the prestigious International Salon Culinaire competition, walking away with an impressive array of medals. Demonstrating both exceptional skill and professionalism, the team secured five gold, six silver, 11 bronze, and five merit awards—cementing their status as rising stars in the industry. Notably, two silver medals were also awarded Best in Show.
The students, who competed in a range of cooking and butchery challenges, received high praise from their tutor, who commended their dedication.
Deputy Head of Hospitality, Hair and Beauty, Matt Pickett, said;
“Our students performed brilliantly and were a genuine credit to the college. Not only in their cooking skills, but their professionalism, manners, and hygiene. They walked away with an incredible set of medals.”
Among the standout performers was Mia Walter, a Level 3 NVQ Hospitality and Catering Management student, who earned an outstanding five medals. Her accolades included gold for French trimming, chicken butchery, and sea bass and trout preparation. She also received silver for her avocado starter (Best in Class) and knife skills, along with a bronze for lamb butchery.
Mia scooped an impressive five medals at the competition.
Reflecting on the experience, Mia shared, “The morning was amazing. I got to try different foods, speak to professionals, and take in all the opportunities. Then I had all five competitions in a row – it was really intense. By the time I got to the lamb butchery, my arms were dead! But overall, it was an amazing experience.”
When asked why she participated, Mia explained, “I wanted to gain experience, especially with lamb butchery, which I’d never done before. I also wanted to see where I stood and how well I’m doing. Hopefully, I did pretty well!”
Looking to the future, Mia has ambitious plans to travel the world and work in high-end catering. “I’d love to work on super yachts, but first I need to get my STCW qualification. I’m also considering a free nutrition and dietitian course when I turn 19. I just want to keep gaining experience and move around the UK before I start traveling with a work visa.”
The success of Exeter College’s students at International Salon Culinaire highlights the high standards of training and dedication at the college. If you want to join us, find out more at our next Open Event.
Young Exeter College chefs cook up a storm for Super Theatre Appeal
Students from the College’s Michael Caines Academy cooked for around 70 people at St Thomas Baptist Church, raising more than £600 for Royal Devon Hospitals Charity’s Super Theatre Appeal.
Tickets for the event, which also raised £600 for Dementia UK, completely sold out, and those lucky enough to book a table enjoyed dishes including smoked salmon crostini, mushroom and spinach pasta, and mascarpone and strawberry tart.
The event was organised by 17-year-old Lana Cousley, who is studying for her Diploma in Professional Cookery at the academy, which was inspired by former student, Michelin-starred Michael Caines.
Lana spoke to cookery school tutors, who were not only on board with the idea but also agreed to cover the cost of the food. She said:
“It was a great opportunity for us to show people our cookery skills, and we were delighted to be able to also raise so much money for two worthwhile causes.
“The team of girls who helped me are all absolutely incredible and none of what was achieved would have been done without them.
“Huge thanks also to everyone who came along on the evening, and to the college for providing all the ingredients, ensuring that all the money we raised could go to our two chosen charities.”
Ian Biggar, the academy’s Tutorial Area Manager for Hospitality, said he couldn’t be prouder of his students.
“They all did an amazing job and showed real enthusiasm, teamwork, and professionalism. It was great to see them put their skills into action while supporting such a great cause.”
Tom Darby-Clark, community fundraiser at Royal Devon Hospitals Charity, added: “Lana and the team were brilliant; not only was a real treat to be served such delicious food by some of Exeter’s most talented young chefs, it was also incredibly inspiring to see them supporting our Super Theatre Appeal.
“This new state-of-the-art operating theatre will revolutionise the type of surgery the hospital can provide, meaning fewer procedures, reduced risk of complications, faster recovery times after surgery, and less time in hospital.
“It will do so much for patients across Devon and the money Lana and her team have raised will take us one step closer to making this exciting project a reality.”
Academy of Cheese Launches New Training Collaboration with Michael Caines Academy in Exeter
Top trainee chefs and hospitality students at the renowned Michael Caines Academy in Exeter were the first cohort to receive a full day of bespoke cheese training as part of their two-year programme.
Delivered by the Academy of Cheese and funded by Chiswick Cheese Market, the Academy’s Level One Certification course was tailored specifically for hospitality students, bringing a brand-new training experience incorporating a hands-on, practical approach to learning about cheese.
The collaboration with the Michael Caines Academy – an initiative led by Michelin-starred chef Michael Caines MBE – was an exciting opportunity for the 32 students currently studying at Exeter College. Led by Academy of Cheese Training Partner, Patrick McGuigan, the day started in the professional kitchen where the class got to make a basic ricotta cheese.
Patrick McGuigan explaining how to make a basic ricotta cheese.
The training continued in the college’s Lecture Theatre, where the 16-18 year olds were guided through a tasting of a selection of cheeses, including an award-winning Le Gruyère AOP, a Gorgonzola PDO and a clothbound cheddar from local cheesemaker Quicke’s Cheese.
“I didn’t know how complex a Gruyère could be and how versatile it is as a cheese”, commented Finn Clark, a 2nd Year Student.
The afternoon session commenced with a demonstration on cutting and wrapping cheese, focussing on portion control and how to minimise waste in a professional kitchen, and finished with a pairing masterclass in the on-site restaurant, @thirty-four, where students were inspired to play around with different cheeses and accompaniments.
This partnership marks an exciting and significant milestone in the Academy of Cheese’s mission to expand cheese education and certification across the UK, ensuring that the next generation of chefs and hospitality professionals are equipped with essential cheese skills and knowledge, whilst empowering them with the confidence to incorporate cheese into their menus in thoughtful, innovative and impactful ways.
The day’s training was funded by Chiswick Cheese Market – run by a group of volunteers who are passionate supporters of the artisan cheese industry. “As a team with chefs and cookery writers amongst our midst, we know how valuable cheese is within the world of hospitality” Lucy Cufflin, co-founder of the Market explained. “We are thrilled to be supporting this collaboration between the Academy of Cheese and Michael Caines Academy, to introduce hospitality trainees to artisan and quintessential cheeses, endorsing their importance in our restaurants and associated food industries.”
The Michael Caines Academy aims to nurture the region’s future generation of talented restaurateurs, chefs, waiters and front-of-house staff by providing high-profile experiences, challenging practical and theoretical workshops and masterclasses from the best the food industry has to offer. To be accepted onto the programme, students are required to demonstrate passion, talent and promise over a two-day selection process.
Ian Biggar, Programme Lead & Tutor at Exeter College expressed his enthusiasm about the partnership; “We were thrilled to host the Academy of Cheese Level One course at the Michael Caines Academy,” adding “Patrick McGuigan’s expert guidance and infectious passion for cheese made the experience both educational and inspiring for our students. It was an unforgettable journey into the world of cheese, and we can’t wait to build on this fantastic foundation.”
Following the success of this inaugural session, the Academy of Cheese are looking to roll out their bespoke cheese training to other hospitality institutions, whilst also offering more advanced certification courses to meet the growing demand for specialist cheese knowledge.
“This partnership with the Michael Caines Academy is a huge step in our ongoing commitment to raising the standards of cheese knowledge and appreciation,” said Academy of Cheese Director, Tracey Colley. “By offering the Level One Certification to students in such an esteemed institution, we are helping foster a new generation of cheese experts who will play a key role in shaping the future of both the UK hospitality and cheese industries.”
Prestigious Michael Caines Academy Celebrates Successful 10 Years at Exeter College
Designed for budding head chefs and those aspiring to a career in front of house, the Exeter College Michael Caines Academy gives students the opportunity to learn from one of the industry’s best. On 21 June, the College celebrated the Academy’s 10 year anniversary with a special evening dedicated to students past and present and to its patron, Michael Caines MBE.
This competitive Academy provides students with a mix of challenging practical and theoretical workshops, with high profile experiences and masterclasses from leading chefs to promote excellence in hospitality and catering. The Academy now boasts over 160 graduates with a 100% pass rate.
Michael Caines MBEDL, said;
“We had the vision 12 years ago to start the process of setting up the academy and we now have 10 yearsof graduating students, many of them making an impact on the industry. It is the right thing to do; to pause and reflect and celebrate the achievements of all these students but also the Colleges achievements in having the vision to set the academy up. The academy has been part of the excellence that has been created here for students.
“Cooking with the students at the dinner here in the College is a very special moment for me, for the graduating students, the parents and guardians, and of course the lecturers that have all added their enthusiasm and passion for nurturing this generation of students that have come through the College.”
Speaking about the Academy’s success, he said;
“It takes partnership and commitment, that’s why we have an Outstanding College here, that’s what makes colleges Outstanding. Going that extra mile for their students – it does not surprise me that Exeter College continues to grow because its focus on excellence across all the areas and the celebrations make students feel like they have been a part of something special, which of course they have. It’s a very proud moment for us all.”
Exeter College Principal and Chief Executive, John Laramy CBE, said;
“As an ex-student and Patron of the College, Michael fully understands the ambition and ethos of the College. In working with us to create the Michael Caines Academy he has embodied our pursuit of excellence.
“He is an aspirational role model for all our young people, not just those who have an interest in hospitality. His passion, energy and dedication mean that students at the College have benefited not just from his talent and expertise, but from the partnerships and networks that he has so successfully cultivated over his career. Oxford and Cambridge are often identified as the pinnacle of academic study, for me the Michael Caines Academy has set the same bar, but for the technical discipline of hospitality and catering.
“The opening of the world class Lympstone Manor has also created new opportunities for the students on the Academy. The thing that makes this Academy different is that Michael has not just added his name, he has invested his knowledge and time, which has made a massive difference to the College and our students.
“I would like to take this opportunity to thank Michael for his amazing and ongoing contribution to the College, his wisdom and energy have ensured this partnership has been a sector leading success. The people in the room tonight are absolute proof of that.”
During the evening guests were treated to a special three course meal, prepared by Michael and the first year Academy students. Alumni were invited to stage to talk about their experiences in the Academy and what they are doing now before graduating students were presented with certificates.
Grace Blake-Grove, 2023 Michael Caines Graduate, with Bindu Arjoon, Exeter College Chair of Governors and Michael Caines MBE
Grace Blake-Grove, graduating student, said;
“My time at the Academy has been exceptional, from the things I have learnt to the amazing lecturers and young chefs on the course with me.
“A huge highlight of the last two years was our course trip to Italy. Surrounded by all my friends, culture, and great food, it was not only an educational trip but a moment we could all bond over.
“Though I am sad to be leaving, I hope to gain a place at Le Manoir aux Quat’Saisons, where I completed my six-week work placement this year, an opportunity I was fortunate to have received thanks to the Micheal Caines Academy.”
John Brimacombe is pastry chef for Acleaf at Boringdon Hall, who were recently awarded a Michelin Star. Speaking about his favourite memories of the Academy, he said;
“A lot of the trips were genuine fun, you become really good mates with your class. When you go to some of these incredible places, for example we went to Lucknam Park, it is a great experience with not only industry leaders but your friends as well which is pretty enjoyable.
His advice for students looking to work in the industry is;
“Just question everything and enjoy it. If you don’t enjoy it, there is no point. Have fun. There are easier jobs out there, but they aren’t as rewarding.”
Michael Caines MBE in the kitchen with Michael Caines Academy 1st year students.
Part of the success of the Academy is also due to the staff at Exeter College who work to deliver Michael’s vision and support the students through their time at College.
Ian Biggar, Programme Lead and Tutor at Exeter College, said;
“The opportunities this partnership with Michael has provided to our students is invaluable. It means we can be as confident as possible when they leave us that we have provided them with everything they need to succeed.
“The passion and drive that Michael and the team here instil in our students will see them through even the toughest days of their career.”
Paul Carne, Programme Lead at Exeter College, said;
“We are incredibly lucky to have worked with such a variety of talented students over the years who have gone on to do exceptional things and make a real impact on the hospitality industry.
“Thanks to the passion of Michael and the commitment from the College, we know this will continue and we are excited about what is to come.”
Congratulations to all our graduating students. This year’s students are;
Bethany Addicott
Oliver Ashfield-Donaldson
Grace Blake-Grove
Meg Burnell
Ellie Fairchild
Talia Hutchings
Freya Hole
Sophia Joakim
Joshua Power
Joe Sandham
Isobel Simpson
Jasmine Timms
Tomasz Waszkiewicz
Maddie Webb
Bryher Wilson
Thank you to the sponsors of this event, without their kind support, events like this would not be possible.
Salar Brock: From Exeter College to the Rick Stein Restaurants
As part of Exeter College celebrating 50 years as the UK’s first ever tertiary college, we’re talking to some of the inspirational students, staff and alumni who have helped make us the Ofsted Outstanding education provider we are today.
Before the lockdown, I had the pleasure of speaking to Salar Brock, Operations Manager at the Rick Stein Restaurants. During this interview, Salar talked to me about his Exeter College experience and discussed the details of being Operations Manager for one of the most significant influencers in all things seafood.
Born and bred in Exeter, and still living just around the corner from Exeter College, Salar studied the NVQ Intermediate course in Hospitality, noting that the College ‘always had a good reputation of excellence.’
Wanting to work in a restaurant or hotel environment from a young age, Salar said, “I always liked to engage with different people, I found it very fun. The course gave me an oversight of many different areas.
“If you go to one restaurant, you learn about what they do, and there’s nothing wrong with that. But if you go to college, you get a foundation of learning all skills for all restaurants. You have a better understanding of everything.”
Salar’s endless passion for food and hospitality was abundantly clear, commenting on his love for looking after people and how lucky he is to do it at the Rick Stein Restaurants.
He said, “I’ve also always loved being part of a team, striving to make things better both for your colleagues and for the customer. You get to work with great products and producers, and it is exciting!”
Working within the Rick Stein Restaurants since 2014, the biggest part of Salar’s job is building teams and connections, through working on internal and external relationships. Internally, there is a heavy focus on organising general managers and head chefs, ensuring that they pass their knowledge onto the teams, and making sure that they can take on any challenges.
Having now worked in an array of locations including Walkabout Bar, The Castle Hotel in Taunton, and a conference hotel, Salar was grateful for his college experience.
“The catering course at Exeter College gave me early exposure to everything. For young aspiring managers, it is important not to settle and only do one thing. Explore other options,” he said.
“I think having that overall knowledge from the College course was great. To have that understanding of produce and how to create the end product helped me, as it meant I could discuss all aspects of the job. It gives you that underlying knowledge and confidence.”
One of Salar’s significant achievements in his career with Rick Stein is his progression, from his early role as the manager of their flagship seafood restaurant in Padstow, Cornwall, to becoming part of the senior management team.
Rick and Jill Stein started their first family restaurant in 1975, but today their company employs over 500 people across 10 restaurants and a cookery school. A big moment for the company was getting into ‘The Times 100 best employers’, where they came 54th in ‘Best Employer in Britain’ in just their first year of entering.
“We feel very passionate and proud about being included in this. It shows every level of the business working together and as a team,” said Salar.
Reflecting on his time at Exeter College, Salar shared his advice for any students looking to branch out into hospitality, “I came to Exeter College primarily focused on being a hotel manager, and actually I don’t work in a hotel at all now. Gaining experience in every part of hospitality, from Michelin Starred restaurants to working at your local café is important.
“Gain experience and work in as many places as you can. Use the resources when you’re at college and be open to ideas; you don’t know of the opportunities that may be available.”
This article was written by Amy Vann, member of the JAx Journalism Academy. Find out more about the different academies that are offered at Exeter College.
Exeter College is celebrating 50 years since being named as the UK’s first tertiary college. Although our roots date back to the 1800s, our status as a tertiary college marked a revolution in further education and 2020 marks our 50 years of excellence since that landmark. If you have a memory of Exeter College through the years that you’d like to share, contact marketing@exe-coll.ac.uk or get involved on social media using #ExeColl50.
Young Chefs Best in the West
As part of Exeter College celebrating 50 years as the UK’s first ever tertiary college, we’re talking to some of the inspirational students, staff and alumni who have helped make us the Ofsted Outstanding education provider we are today.
Exeter College’s current hospitality and catering students are following a legacy of success for the department. As we reflect on three then-Exeter College students making the headlines on this month 42 years ago, our current fledgling students are also cooking up a storm in the region’s culinary competitions.
Then…
From the left Julia Shackleford from Exmouth, Andrew Corrick from Sidmouth, and Charles Moore, Dawlish (1972).
In February 1972, three Exeter College students won the first prize with their dishes at the ‘Cater 78’ competition for the second year running. The annual contest, held in Paignton, was the most significant provincial catering exhibition in Britain at the time.
The second year culinary arts students created lavish dishes as part of the contest. One team member, Andrew Corrick from Sidmouth, spent a total of 19 hours preparing and cooking his fish dish which landed him the first prize. Exmouth’s Julia Shackleford and Charles Moore from Dawlish were the other winners on the night.
The Head of Food and Fashion at the time said he was proud of the students’ success.
“The judges told us afterwards that the standard of our work was higher than that seen recently at the National Culinary Competition at Olympia.”
And now…
Forty-two years later and our hospitality and catering students are still flying high. This month a group of students competed in the Major Series competition, bringing home medals for their achievements.
The annual Major Series competition, in association with The Craft Guild of Chefs, aims to provide students with the opportunity to showcase their skills while competing against their peers from other colleges.
With categories ranging from the ‘Hot Chicken Challenge’ to the ‘Decorated Gateau Class’, students can demonstrate and build on a range of skills.
Our students once again impressed the judges, with three students coming home with gold, seven with silver and four with bronze medals.
Mark Stoyle, Programme Leader for Hospitality,Hair and Beauty, accompanied the students to this year’s Major Series event.
“As always, the students have made our faculty and the college amazingly proud. They have come back with a good haul of medals – excellent results throughout,” said Mark.
Rosie Nevill, Level 3 Professional Cookery student, will be going to London for the national final next year. Rosie has also been asked to return as one of the judges in 2021.
Exeter College students who competed in the Major Series Competition 2020.
Exeter College is celebrating 50 years since being named as the UK’s first tertiary college. Although our roots date back to the 1800s, our status as a tertiary college marked a revolution in further education and 2020 marks our 50 years of excellence since that landmark. If you have a memory of Exeter College through the years that you’d like to share, contact marketing@exe-coll.ac.uk or get involved on social media using #ExeColl50
