More than 20 students from Wiltshire College showcased their culinary talents at The Chefs' Forum Cotswolds, Bath & Wiltshire Spring Lunch, held at the prestigious Bowood Hotel, Spa & Golf Resort.
The exclusive industry event, which took place in the hotel's Kerry Suite, brought together leading chefs, top suppliers, and hospitality professionals from across the region.
The students were given the unique opportunity to work alongside renowned chefs to create a stunning four-course lunch using locally sourced ingredients. The collaborative effort resulted in a menu that highlighted both the chefs' and the students' creativity and culinary skill.
Rupert Taylor, Executive Chef at Bowood Hotel, expressed his enthusiasm for the event. "This is the first time we have hosted here at Bowood Hotel, and I am pleased to share our kitchen with so many local students," he said. "At Bowood, we are passionate about supporting budding chefs and proud of our links with Wiltshire College. It was a pleasure to create the main course and my team thoroughly enjoyed cooking with guest chefs from across the region."
Steve Lloyd, Deputy Head of Catering at Wiltshire College, commented on the importance of such events for student development. "It is events like these that give our students the excellent experience of working in functions in a real-life environment," he stated.
"It was so rewarding to see so many local food businesses represented here today.”
The delectable four-course menu featured dishes such as Wye Valley Asparagus with Smoked Whipped Feta, Coal-Scorched Salmon with Smoked Isle of Wight Tomato Dashi, Chicken with Wild Garlic and Morels, and a Toffee Apple Doughnut dessert crafted by Great British Menu 2025 contestant Ashleigh Farrand.
Attendees were highly impressed by the professionalism and enthusiasm exhibited by the Wiltshire College students. From impeccable front-of-house service to seamless teamwork in the kitchen, the students demonstrated the bright future that lies ahead for the hospitality industry.
The event was a successful collaboration between The Chef’s Forum, Wiltshire College, Bowood Hotel, and various leading suppliers, highlighting the importance of partnerships in nurturing the next generation of culinary talent.
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