Trainee chefs Rosie Bispham, Daniel Orwin and Craig Hadden will be working alongside front-of-house specialists Emma Etches and Dan Moore to put on a six-course dinner for 60 people in the college’s restaurant, Refined.
20-year-old Dan Moore, from Shirland, Derbyshire, said: “It’s a great opportunity to show what we can do.”
They will be serving up dishes from an imaginative menu that includes ‘Bovril’ jelly, confit salmon and ‘rhubarb and custard’ mille-feuille.
The students run the restaurant as part of their studies and will be graduating with NVQ Level 3 Diplomas in Professional Cookery and Hospitality Supervision and Leadership