Accessibility Tools

Ardleigh Green Campus is open – only for those students that have been identified as needing to attend. All other Havering Campuses remain closed.

For New City College Hope Fund please click here

Current students – please click here for important information about how we are continuing to support you with your learning.

Year 11 students planning to join us in September, please click here

For further information for Parents please click here

Higher Education Students - Covid-19 details click here and for information about guidance and clarification click here

Sign up to here to receive our monthly e-Newsletter.

For Safeguarding concerns or access to counselling services, please email:

Sixth Form Students/Parents: safeguarding@havering-sfc.ac.uk

All other Havering Campuses: safeguarding@havering-college.ac.uk

 

news 240

Free-Online-Learning-Courses Advanced-Learner-Loans-5 Havering-College-Achievement-Rates-2015
Distance-Learning-slider-580x240 Apply-Now-Future-2019-slider Apprenticeships-CFA-Slider-min Higher-Education-2019-slider Alumni-slider
havering college catering students masons restaurant brentwood essex

This week our catering students were fortunate enough to enjoy a range of cookery demonstrations and activities that allowed them to hone their skills and knowledge.

The week kicked off on Tuesday when we welcomed former students Adam Pamplin and James Sands (pictured in action above), who are currently working at Masons restaurant in Brentwood as a sous-chef and senior chef respectively.

They demonstrated how to make one of Masons' most popular dishes; a succulent roast lamp rump with sautéed potatoes and haggis with garlic and rosemary sauce. After this, they shared some advice with the students and welcomed any questions from them.

Following Tuesday’s success, we were honoured to welcome members of 167, the army’s only regiment of chefs, on Wednesday. They delivered a versatile presentation detailing life as a chef in the army and the experiences it brings, which was followed by a question and answer session, before students took part in a ready steady cook challenge using army rations. In teams of four, the students had to prepare a three-course meal fit for some troops.

Yesterday saw students take part in another ready steady cook session ahead of The Jubilee Restaurant’s weekly fine dining. Proceedings were concluded today by appearances from guest speakers Jack Rodway of the University of Essex's Edge Hotel School, Richard Roberts, executive head chef at Holiday Inn Brentwood, and Ken Crosland from Hospitality Action who delivered a seminar on alcohol and drug awareness.

The week was very interactive, inspirational and educational; our students were able to learn a lot from industry professionals and inherit some useful guidance to apply to their studies and careers going forward. Activities such as these are unrivalled and are instrumental in preparing the caterers of tomorrow.

Hospitality and Catering lecturer Tony Peceraro, who organised the fun-filled week, said:

I am pleased with how this week and went and I am confident that our students were able to learn a lot from it. Meeting industry professionals and seeing them in action makes them realise the opportunities available and where they could be in ten years’ time if they work hard.

If you are interested in any of our hospitality and catering courses, please call Admissions on 01708 462801, or email This email address is being protected from spambots. You need JavaScript enabled to view it..

Contact the News Editor

Please tell us your name
Please enter a valid email address
Invalid Input
Please enter a message
Please confirm
Invalid Input

Ofsted 2016 Report