Sowing The Seeds

Sandbach and crewe are flying the flag for good food. Emma Mayoh discovers there’s quite a tradition for it here.

- Emma Mayoh

THERE was a time when chips and jam roly poly were about all you’d expect in a college canteen. But not in Crewe. The Academy Restaurant and Deli, at South Cheshire College, dispels all the stereotypes usually associated with school meals.

The training restaurant would look more at home in the heart of Manchester’s Northern Quarter. It’s a place for hospitality and cookery students to hone real skills for the world of work. With the help of lecturers, the students cook for customers on campus, including visitors, staff and pupils, as well as for special occasions and live music evenings. They also provide outside catering for Nantwich Town Football Club, supply baked goods to local shops and cater for weddings, funerals and corporate functions. It is a training and grounding that former chef and faculty director, Mark Parsons believes is essential.

The pupils are guided by lecturers including former Rookery Hall chef Shane Guildford and Daniel Hunter who has over 15 years in the industry. The restaurant was set up with the help of young chef Luke Thomas who has Luke’s Eating House and Gin Rickey’s Bar in Chester as well as Retro Feasts in Dubai. He continues to work with students to maximise their potential along with other guest chefs.

The Academy Restaurant and Deli also provides premises to other independent producers and suppliers including The Jaunty Goat Coffee Company, based in Chester. The restaurant supplies apprentices to all Brunning and Price’s pubs and restaurants in the UK.