With college restaurants falling victim to the guillotine of government cuts and businesses struggling to find the next generation of staff, Vincent Wood and Katherine Price take a look at hospitality education and ask operators, colleges and students how they are working together to keep the system alive
In City of Oxford College, a group of students are watching Heston Blumenthal cook a burger. The chef turned lecturer for the day arrived at the Activate Learning campus to launch a new course in conjunction with three-Michelin-starred the Fat Duck in Bray, Berkshire – the latest in a string of chef-college partnerships.
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