Hospitality students work alongside Chewton Glen staff to indulge paying guests at MJ’s restaurant

Brock Hospitality students worked in collaboration with restaurant staff from the 5-star Chewton Glen Hotel to feed 40 paying guests at the College’s fine dining restaurant on Wednesday.

Chewton Glen Executive Chef Luke Matthews took charge of MJ’s kitchen operations, directing students to perform tasks as they would if working at his exclusive establishment.

Five tables of eight enjoyed a starter of sweetcorn espuma before progressing to the main course of halibut or chicken with select accompaniments, followed by a dessert of warm chocolate and caramel fondant.

Working alongside Chef Matthews were two former Brock students who now work at the Chewton Glen.

Elise Rey-Cambre, who is a senior Chef de Partie, and Ariadna Gutierrez, who works at Front of House, gave students the benefit of their professional experience along with their insights as relatively recent learners.

Current second year student Josie Clarke-Jones, from Highcliffe, said: “It’s good to see how top restaurants work, see a variety of dishes and skills, and work with the chefs.”

Senior Instructor in Hospitality at Brockenhurst College, John MacArthur, said: “My role is to prepare talent for industry, and tonight is a perfect example of that process in action.

“On this occasion we are collaborating with the Chewton Glen, but on another occasion it could be Careys Manor or Fullers.

“My thanks go to all the establishments who work with us to give our students an outstanding learning experience.”