Students from Reading College and University Centre got a taste of what it is like to cook and work in a sustainable venue when they visited a luxury Hampshire hotel.
The Level 2 Professional Culinary Arts students visited Heckfield Place and its Green Michelin-starred restaurant Marle. They also had a tour of its organic farm and biodynamic market garden.
Heckfield Place is a Georgian family home lovingly restored from its classical origins and transformed into a luxury hotel standing on 400 acres of secluded Hampshire landscape.
The kitchen sources produce from its market garden, or from as nearby as possible, reducing food miles, deliveries to site, and traffic on the local road.
As part of the visit, the students picked some produce for a six-course meal, which they made under the direction of Marle’s head chef and senior sous-chef Fred Page and Tony Krajcir.
The pair also showed the students how to prepare ingredients in ways that minimised food waste and how one ingredient can be used in a variety of ways to create different dishes.
The students prepared steak tarte tartare, brown crab bellinis with a mango salsa, Cornish crab with home-grown cucumbers and olive oil aioli, trout carpaccio with a gooseberry jam and crème fraîche, saddle of lamb and fillet of beef, with Swiss chard, roasted beetroot and a borlotti bean cassolette.
For dessert, the students prepared roast hazelnut meringue, served with cream and summer berries.
Aser Andange is one of the students.
He said: “I really enjoyed the experience because it was very creative and artistic as we got to pick different ingredients and turn them into something better, funnelling it into one plate.
“I prepared the dessert. I added a bit of sugar, which brought out the flavours of the fruit.
“I really enjoyed it because it shows you the other parts of growth and different sides of creativity which you can use.”
Hayden Rushby, hospitality lecturer at Activate Learning which operates the college, said: “The trip to Heckfield Place and masterclass afterwards was a good experience for the students, as it took them into a different environment from what they’re used to working in.
“It showed them a different and new way of cooking, which is coming up in the industry of growing and using your own ingredients, which they haven’t experienced before. It helps them to understand the simplicity of using for example, beetroot, in three ways, each with its own flavours because it’s been unitised in different ways.
“It opened their eyes to see what they can achieve and see how they can use ingredients from a delivery from a farm. The trim can be used as compost to go back into the farm or ingredients such as elderflowers can be used to make cordial.”
And Mr Page relished the opportunity to showcase his knowledge.
“The students enjoyed visiting the farm as not many of them had been to a farm like ours,” he said.
“It was interesting for them to see where ingredients come from and how closely you can work with produce, especially in today’s world.
“I really enjoy working with young chefs and trying to inspire them in a way that I believe, is the best way to work with produce. It was fun to see them pick ingredients from the market garden and farm, cooked with it and served it to guests in one day, which is quite a special thing to do.”
