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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. 

A young female chef stands in her chef whites wearing her medals
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

The region’s next generation of talented chefs have been showcasing their skills to raise money for a new ‘super theatre’ being built at the Royal Devon and Exeter Hospital (RD&E).

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.”

Find out more about the Super Theatre Appeal.

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 explains to students how 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.”

Learn more about the Michael Caines Academy.

Graduates of the Michael Caines Academy: Shaping the Future of the Hospitality Industry 

On Wednesday 19 June, the Michael Caines Academy at Exeter College celebrated the class of 2024 after two years of dedication, hard work and commitment.  

The Academy aims to nurture the region’s future generation of talented restaurateurs, chefs, restaurant managers, waiters, and front of house staff by providing high quality experiences, challenging practical and theoretical workshops and masterclasses from the best the industry has to offer.  

The Michael Caines Academy graduating class of 2024 stand in the herb garden
The graduating class of 2024.

Michael Caines MBD DL, renowned Michelin starred chef and alumni and patron of Exeter College said; 

“Like every year, we are here to celebrate the graduation of our students who have finished two amazing years. All the students have been exceptional, they have been dedicated and embraced all elements of the course. Their commitment has been up to the name of Michael Caines, so I’m really pleased for them.  

“It’s always sad to see them go but it’s also nice to see the first year students cooking for the second year students, next year they will be graduating themselves and so the entire process continues. I am so proud that they are going off into the hospitality industry knowing they have had two amazing years.” 

Michael Caines cooks in the kitchen with three students
Michael Caines cooking in kitchen with first year Michael Caines Academy students.

Michael Caines Academy tutors at Exeter College, Ian Biggar and Paul Carne, expressed their thanks to all the supporters of the Academy which provide opportunities for the learners. Speaking about the students, they said: 

“It has been a privilege getting to know all the students and being able to work with them so that they can meet their potential. Throughout their time at college the students have done so well, achieved some outstanding results and it’s been amazing to see them flourish in their work placements.” 

Chair of governors Bindu Arjoon and Michael Caines present a student with her graduating certificate
Chair of Governors, Bindu Arjoon and Michael Caines present Leah Attwood with her graduating certificate.

Decs Moss is one of the graduating students. Decs is progressing to the Level 3 course next year whilst also working in industry. He hopes to open his own restaurant one day. Speaking about his time at College, he said; 

“My experience at College has been phenomenal. I have enjoyed so many aspects of it such as the trips, the contacts I made and the chefs I met. The friends I have made have been one of the best parts and I cannot wait to see what everyone goes on to do – whatever it is I’m sure they will be great.  

“One of the reasons I chose the Academy is because on the open day all the lecturers were so helpful and welcoming, which really helped to calm the stressful experience of deciding what course to study. Being a graduate of the Michael Caines Academy, and having that on my CV, will help with my future job opportunities. Exeter College and the Academy is such an amazing place – I am so happy I was a part of it.” 

A male and female student stand in the herb garden
Decs Moss and Belle Susila are graduating this year.

Belle Susila is also graduating this year. She describes her College experience as bringing her genuine happiness. 

“The class that I have been with for the past two years has become a second family to me. We are so close with one another, and I guarantee I have made friends for life.  

“The Michael Caines Academy has given me so many new experiences. I have enjoyed every minute of it, going from our enrichment trips to each skills lesson at College. It has driven and prepared me for my future. With the skills that I have learnt and the passion I have seen from my lecturers and other classmates, I hope to acquire a job in the hospitality industry. I chose the Academy because of my love for cooking and my readiness to become a chef. However, I’ve learnt through this course how much I have connected with the front of house aspect and wish to continue with that.” 

“The Academy first intrigued me because of its involvement with Michael Caines himself. He has been an inspiration to me and my classmates. I have never regretted my choice of study and I hope future students get the experience and opportunities I received while at Exeter College.” 

You can visit one of the College open events in the new academic year. Register now to be the first to hear about dates. 

Find out more about the Michael Caines Academy. 

Exeter College Culinary Star, Paul Carne, Receives Prestigious City and Guilds Outstanding Achievement Award 

An Exeter College teacher has been recognised for his knowledge and skill in the kitchen. Hospitality teacher Paul Carne, Programme Leader for the esteemed Michael Caines Academy, was nominated for a prestigious City and Guilds Award by his peers and ultimately awarded an Outstanding Achievement Award. 

The City and Guilds Professional Recognition Awards have been developed for those at the highest professional levels within their chosen careers. The awards are NQF (National Qualifications Framework) accredited qualifications which enable candidates to demonstrate their knowledge and skills within any sector or role.   

As a result of winning the City and Guilds Award and because judges were so impressed with his nomination, Paul was also awarded the Cherry Grainger prize from the Worshipful Company of Cooks, one of only two chefs in the whole country. 

Presented by the Livery Companies Skills Council and The City and Guilds of London Institute, Paul Carne was invited to the historic Mansion House in London. 

Expressing his gratitude, Paul remarked; 

“It’s been a huge privilege to receive and attend the awards and a fantastic experience to attend such awards which have a huge tradition. To represent the college and the hard work of the whole hospitality faculty is an honour.   

I have a real love for all things hospitality, the food, the buzz and the people. These awards ceremonies have given me a new experience into the industry and one I look forward to sharing with my learners.  

I often talk to my students about their future careers and where their paths may lead, for me coming into the college to give a demonstration to the Michael Caines Academy gave me a spark to look to join the college and move into education. I have truly enjoyed my journey so far and being lucky enough to be awarded these awards is the icing on the cake.” 

A male teacher cooks at the stove with two female students looking over his shoulder.

In his nomination, his colleague Matt Pickett, wrote; 

“Paul is always willing to support hospitality events, even in the summer holidays and this year Paul spent a week of his summer holiday cooking for Exeter City’s Charitable Trust, catering for 900 of the cities most disadvantaged children under the HAF activities, Paul even drove the food to the children and helped serve.” 

“Paul facilitates a 6-week work placement for his 16 learners ranging across the country, with many of these placements leading to full time employment and incredible outcomes for his learners.  Paul’s success rates, retention and achievements are always sector leading, with an enormous output of enrichment for his learners. A very tough balancing act that involves a large amount of 1:1 and group tutorial time.” 

Bryher Wilson, studying the Level 3 NVQ in Professional Cookery, is one of these learners, speaking about Paul, she said; 

“Mr Carne was my tutor for Level 2 and he was very supportive and guided us to be more confident and taught us a lot in cooking too. He’s very approachable.” 

Josh Conibear, also studying the Professional Cookery course, added; 

“He was one of the first teachers I had in my first year and he was really inspiring and helped me find the love for cooking I didn’t know I had. Even now, in third year, he’s just amazing really. 

“He taught me to be creative with everything I do. I’m already quite confident with doing it but sometimes I just follow the recipe and instructions too much. So, trying to put my own twist on it and be creative with everything I do.” 

Paul has worked at the College for eight years, starting in an associate lecturer role, moving into the programme lead role. His transition into teaching brought with him excellent industry knowledge and has enabled Paul to mentor many new colleagues, helping them with the transition into teaching. 

Head of Faculty for Hospitality, Hair and Beauty, Tracey Bennett, said; 

“Paul is the colleague, teacher, and friend that everyone needs in their team, and we are the envy of many departments with the amount of enrichment, commitment and success that Paul is able to achieve, always with a smile. We are very proud that his hard work has been recognised with these awards.” 

Come and experience our award-winning hospitality at the AA College Restaurant of the year, @thirty-four, and book your table today. 

If you interested in studying Hospitality at Exeter College, then visit us at our next Open Event to find out more. 

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.  

This article was written by Amy Vann, JAx Journalism Academy student.   

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.   

@thirty-four gets the royal treatment

Exeter College alumni and former butler to The Royal Family, Matthew Balman, visited students last week at our @thirty-four training kitchen and restaurant to share his experiences in industry.   

Matthew said, “It’s strange being back at college; there’s a lot of bits I recognise and a lot that I definitely don’t. It’s super nice being back in Devon and at Exeter College!”  

From 2002 to 2005, Matthew completed his Level 1, 2 and 3 NVQ in Kitchen and Service at Exeter College. Continuing his studies, he achieved a diploma, making him a qualified pastry chef and pâtissier. While at college and dreaming of becoming a chef, Matthew completed work experience at a Michelin star restaurant in Hampshire. Once qualified, he worked there as a full-time commis-chef.  

“To have someone with the skills, experience and knowledge that Matthew has to come in and work with students is invaluable,”

Stafford Pitts, Programme Lead, Hospitality and @thirty-four

Although Matthew remains passionate about cooking, he realised that it was guest interaction and seeing the job through that he thrived the most off. In a slight career shift, he switched to working in the service industry and soon found himself rising through the ranks to royal service.   

Matthew spent the next four years at Gidleigh Park in Dartmoor, successfully working his way up to senior head waiter, before moving onto the Nare Hotel in Cornwall. Here he learnt invaluable skills in a quaint, yet busy environment. By the time he was 25, Matthew was managing a restaurant in the Cotswolds.  

Throughout this time, Matthew competed in a range of competitions, from ‘Young Chef, to Young Waiter’, to ‘The Annual Awards of Excellence’.  

Matthew successfully got through to the semi-finals of ‘The Gold Service Scholarship‘, where he met an employee of The Royal Household. Through this meeting, Matthew attained an interview and succeeded in becoming a footman at Buckingham Palace. He moved to London to serve The Royal Family, where he stayed for four years.  

Most recently, Matthew has been working as a butler and chef for a family in Holland Park, London.  

Considering his time at Exeter College, he explained how the skills he learnt here have helped him progress in this career: “The best piece of advice I ever got was ‘be busy when you’re quiet so that you can be quiet when you’re busy.’ You can never be too prepared; I can’t begin to explain how many times learning this has helped me.”  

Visiting Exeter College

While visiting Exeter College’s @thirty-four last week, Matthew worked alongside students to create a Buckingham Palace butler experience on a budget, giving both students and diners a distinct, unique experience that was fit for royalty.  

“When I was in college, I went into a kitchen thinking that is what I wanted to do; I didn’t realise front-of-house was an option – so that’s what I’m here to show students,” Matthew explained.   

The night was a success, with students learning the intricacies of a royal service, how to lay the table, fold napkins and serve guests to royal standards.  

Stafford Pitts, Programme Lead of Hospitality and @thirty-four, was delighted to have Matthew come and show students his skills and inspire them to new standards of hospitality and service.  

Stafford said,  “To have someone with the skills, experience and knowledge that Matthew has to come in and work with students is invaluable.”

“The chefs usually take the forefront of this industry, so to have a night where the front-of-house were the stars was brilliant. With Matthew also being an ex-student to the college, he has a great understanding of how they were feeling and how to reassure them. He also realises the importance of promoting front-of-house and the many paths it offers as a potential career option.” 

You can find out more about our front-of-house and hospitality courses at our next Open Event on Wednesday 20th November. Pre-register here.   

If you are an alumni of the college and would like to work with current students, then please get in touch here.   

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