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West Suffolk College students link up with top local chefs for the Best of Suffolk

PUBLISHED: 12:41 04 February 2016 | UPDATED: 13:51 05 February 2016

Local chefs teamed up with students at West Suffolk College, in Bury St Edmunds, to put on a Best of Suffolk dining event at the college's Edmunds restaurant.

Local chefs teamed up with students at West Suffolk College, in Bury St Edmunds, to put on a Best of Suffolk dining event at the college's Edmunds restaurant.

Students and diners got the best of both worlds at the West Suffolk College campus.

For six top chefs linked up with young people on hospitality courses for a night to remember at the college’s Edmunds resturant, in Bury St Edmunds, on Wednesday.

The chefs who gave their expertise for a Best of Suffolk evening were Scott Taylor, from the Elvedon Estate, Rory Whelan, The Swan, Adnams, Southwold; Alan Paton, Stoke by Nayland Golf Club; Lee Cooper, Ickworth House; Steve Williams, Wyken Vineyards, near Stanton; and John Jackman, Infusions, which is based at Rougham.

They worked with the students to produce the fine dining menu, as part of the students’ work experience training, with guests being treated to a sumptuous five-course meal using locally sourced ingredients, including East coast skate, venison, Dingley Dell pork and buttermilk pannacotta.

Up to 60 people were treated to an event to remember with a Bucks Fizz reception and canapes from Infusions before making their way to the tables.

Mike Mulvihill, who is director of hospitality at the college, said the evening was a great success and gave the students a wonderful opportunity to work closely with some of the best chefs in and around Suffolk.

He added that it gave them the chance to see that some of the finest food and finest chefs in the UK could be found locally.

Chef Taylor provided the first course of coffee cured venison, pear, binham blue and hazelnut; Rory, the fish course of East Coast skate wing pressing, Jerusalem artichoke, salted caramel, macadamia nut crumb, cep mushroom and truffle oil; Alan, the main, comprising Dingle Dell confit pork belly, pan fried fillet of mackerel, carrot buttercream, candied bacon almonds, gin-spiked blueberries, marzipan and pork jus; Lee, the pre dessert of orange and chocolate “many layers”; and Steve, the dessert of buttermilk pannacotta, rhubarb, pistachio and ginger.

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