South Eastern Regional Coll-
ege’s Bangor Campus recently hosted a ‘Meet the Chefs’ dinner to showcase the hos-pitality industry.
The theme for the event was Food NI’s Taste the Greatness, and it involved a cadre of top local chefs working with students to create original and delicious dishes from locally sourced ingredients.
The unique dinner brought together the local hospitality industry and further education sector as part of the “Our Industry, Our Future, Our Responsibility” initiative to safeguard the industry’s future.
With over 40 guests in attendance, the event featured chef Michael Deane of EIPIC, which has just retained its Michelin Star, along with chef Jay Eisenstadt of the Stormont Hotel, part of Hastings Hotels, chef Tony O’Neill, founder of Coppi, II Pirata and Buba restaurants in Belfast, chef Robert McDonald of Bushmills Inn, chef Colin McCreedy, La Mon Hotel, and chef Cathal Duncan of The Boat House in Bangor.
Sponsors included Hastings Hotels, Henderson Foodservice, Hannan Meats, Keenan’s and several smaller food processors such as Clandeboye Estate Yoghurt, Jawbox Gin, Baronscourt Brewery and Irish Black Butter.
On arrival guests were treated to a drink’s reception prepared by Baronscourt Brewing Company, Jawbox Gin and Ruby Blue Vodka as well as street food style canapes prepared by SERC students under the direction of chef Robert McDonald from The Bushmills Inn in SERC’s brand new ‘College Kitchen’ food truck. This course was sponsored by Major International & Lecale oysters.
Guests were then welcomed to SERC’s own in house student restaurant ‘The Birches’ for a delicious six course meal prepared by each of the chefs and students.
The evening was compered by Paula McIntyre MBE, who welcomed everyone to the event before introducing each of the chefs as each course was served.
To close the evening, SERC Head of School for Hospitality, Management, Tourism and Languages James Currie thanked all the chefs, sponsors and students for giving up their time and for their hard work throughout the evening and the guests for coming along.
Mr Currie said: “The aim of the event was to raise the profile of the hospitality industry while at the same time celebrating our world class local produce and I believe we have done just that.
“This event wouldn’t have been possible if it wasn’t for the hard work and dedication from our tutors and our guest professional chefs who gave up their time to take part in this event. Undoubtedly many links will have been made and our students will ultimately benefit working alongside these great individuals.”
SERC’s brand new ‘College Kitchen’ food truck is now available for bookings. Contact SERC Deputy Head of School Paul Mercer email@example.com for more information.
n SERC provides a wide range of full and part time courses. Full-time Open Days are being held on Wednesday, November 14, from 4pm-7pm at the Bangor, Downpatrick, Lisburn and Newtownards campuses.