Hospitality and catering students at West Nottinghamshire College were given a taste of the sector beyond the classroom during a packed industry week, featuring guest speakers, hands-on challenges and visits to leading venues and employers.
Some of the dishes made on the Ready, Steady, Cook-style challenge.
Across the week (5-9 January), learners from Levels 1 to 3 immersed themselves in real-world experiences designed to broaden their understanding of the hospitality sector and highlight the wide range of careers available.
One of the highlights was a Ready, Steady, Cook-style challenge led by Phil Hardy, assistant head for hospitality and food and health at the University of Derby. Students were tasked with creating main dishes from a mixed trolley of ingredients, encouraging creativity and confidence following the Christmas break.
Phil Hardy (left) from the University of Derby led on a Ready, Steady, Cook-style challenge.
Dishes included pan-fried chicken with brandy sauce, pork chow mein, curries and other globally inspired plates, with some learners pushing themselves further by producing multiple elements. Phil’s involvement gave students the opportunity to gain fresh feedback from outside the college environment and to experience a different professional perspective on their skills and ideas.
Trainee chefs' dishes were given points for presentation and flavour by guest chef Phil and tutor Mark Jones.
Trainee chefs also welcomed Rory Larkin from global dairy company Lactalis, who delivered an interactive cheese workshop. Students explored how cheese is produced, how to taste and assess different varieties, and then worked in pairs to design and cook their own dishes using different cheeses. The session helped build knowledge often and encouraged students to experiment beyond their comfort zones.
Rory Larkin (left) from Lactalis brought his knowledge of cheese to Mark Jones (right) chef group.
The Army engagement team, represented by Callum Richards and Wayne Hall, visited to discuss a variety of career pathways within the Army, including logistics and catering. Through a question-and-answer session, students learned about teamwork, training regimes and the transferable skills developed through service life.
The Army's careers engagement team profiled a range of jobs in the forces.
The Army’s catering team visited later in the week to give trainee chefs a hands-on ration meals challenge, delivered in partnership with the Army Reserves. Learners were introduced to genuine military ration packs and tasked with designing and producing a three-course menu using the contents alongside a limited selection of fresh ingredients.
Working in teams under tight time constraints, students had to plan quickly, adapt unfamiliar products and demonstrate strong teamwork, organisation and creativity. Despite the challenge, students produced impressive dishes including spiced falafel served on flatbread, creamy chicken and ham pie with mash and vegetables, three-bean chicken chilli with rice, and desserts such as rice pudding with caramelised pears and chocolate sponge with vanilla cream.
Students cooked food designed for nutrition, performance and practicality in the field.
The activity offered a unique insight into how food is designed for nutrition, performance and practicality in the field, while reinforcing the resilience and problem-solving skills essential in both professional kitchens and military environments.
Just some of the incredible dishes cooked up using the ration packs on the Army catering challenge.
Career planning was also a key focus of the week. The college’s careers team worked with Level 3 students to explore next steps, including university routes and apprenticeship opportunities within the hospitality and catering sector.
External visits further enhanced the programme. Students visited Thoresby Hall Hotel and Spa ahead of the annual hotel takeover in March, where learners will fully immerse themselves in real job roles such as chefs, bar staff, reception and waiting staff, under the supervision of hotel professionals. The visit allowed students to see the scale of operations and understand the demands and rewards of working in a luxury hospitality environment.
Level 2 food service students also shook things up during a cocktail-making masterclass with front of house trainer Lee Senkans-Coupe. The session focused on cocktail creation, garnishes, pricing and customer appeal, with students designing their own drinks and menu cards.
200 Degrees coffee house gave a roasting house tour and tips on coffee making.
Meanwhile, Level 1 students explored international cuisine during a visit to Nottingham’s Zaap Thai restaurant, learning about street food culture and sampling a variety of dishes. Level 2 students visited Panda Mami to experience a global buffet concept, while Level 3 learners headed to 200 Degrees Coffee House, where they toured the roasting facilities and took part in a bean-to-cup coffee session.
The bold colours and flavours of Nottingham's Zaap Thai restaurant gave students great inspiration.
Together, the activities showcased the breadth of the hospitality industry, and the many directions students can take after college.
Helen Wilcockson, head of hospitality and catering at West Nottinghamshire College, said: “Industry Week is such an important part of our curriculum because it really opens students’ eyes to just how vast and vibrant the hospitality sector is. By meeting industry professionals, taking part in practical challenges and visiting real workplaces, students gain inspiration, confidence and a much deeper understanding of the opportunities available to them.
“It’s designed to spark curiosity, raise aspirations and help learners discover pathways they may not have previously considered, while reinforcing the skills and passion they need to succeed in this fast-paced industry.”