A top team of six professional chefs helped to turn a six-course gourmet dinner at Bath College into a surprise retirement party. All six chefs started their careers at Bath College and have gone on to excel in the hospitality and catering industry. The event, supported by ex-student and Michelin-starred chef Andre Garrett, was held in honour of hospitality and catering lecturer Kean Maslen who has worked at the college for 31 years. Kean, known as Maz, knew about the event and was ready to help in the kitchen when he was asked to sit down and eat instead Andre, executive head chef at Cliveden House, gave up his time to support the dinner alongside Jon Howe, this year’s winner of AA Restaurant of the Year for England. The team preparing the dinner included Garry Rosser, from the Scallop Shell, Stuart Ash, from Woods Restaurant, Claire Wilkins, from The Olive Tree, and Micail Swindells. Micail, who has worked for Heston Blumenthal at The Fat Duck and TV MasterChef judge John Torode, now works as head chef on a private yacht.
Students at Bath College are opening a new crèche and gym facilities offering parents affordable childcare and the opportunity to develop their health and fitness. Organised by level 2 childcare and sport students, the new project will allow parents to drop off their children at the crèche and visit the college gym, which is open to the public for the first time. Students on Bath College’s level 2 fitness study programme will be on hand to offer training advice during gym sessions from November 7 on Monday and Wednesday mornings. Kate Hobbs, Interim Head of Department for Sport, Leisure and Care, said: “At Bath College, we place a strong emphasis on employability skills. “Many of our students work in the community undertaking valuable work experience placements at local schools and nurseries. “The gym and the crèche will provide students with another opportunity to experience a real working environment, supporting many aspects of their programme of study. “Students working in both areas will develop their skills under supervision from their tutors and with the support of our second year childcare students. “They will be working with people on a regular basis, as well as providing a service, giving them the opportunity to become more employable and experts in their own sector.” Childcare students at the crèche are planning an exciting range of activities, including arts and crafts, messy play, sensory exploration and story times. As part of the launch, the crèche and the gym are free for parents until the end of December, when affordable prices will be introduced. Lecturer in early years Abigail Holt said: “The team have been working hard over the summer to transform the crèche. We have been painting and sourcing resources to make the space stimulating and enjoyable for the children. “The room is bright and spacious, and we’re looking forward to seeing it in action. I’m looking forward to seeing the students develop into skilled practitioners using their classroom knowledge in practice.” The crèche and gym, at Bath College’s city centre campus, will be open on Mondays and Wednesdays from 9am to 11am. This is available on an advance booking basis and is subject to availability. There will be up to 13 level 2 childcare students managing each session, with space available for 12 children (from six weeks to five-year-olds). To book call (01225) 328649 or email email@example.com
Students at Bath College are preparing for the return of two award-winning chefs who are heading up a special six-course gourmet dinner with an autumn theme. Michelin-starred chef Andre Garrett started his career at Bath College and is executive head chef at Cliveden House, a 5-star country house hotel in Berkshire. Jon Howe, chef proprietor for the Lumière Restaurant in Cheltenham, is also a former student at the college and is still celebrating after winning AA Restaurant of the Year for England this month. Both chefs are returning to their old college on October 20 to work alongside current students and make the evening at Bath College’s Shrubbery Restaurant a big success. Mr Garrett, who was born in Bath, said: “I’m really looking forward to coming back to the college and cooking with the students. “It has been 23 years since I left college and I would like to make it a special event for them. I am bringing some great produce, including wild locally shot venison. “I’m hoping that we can give the students a taste of the great trade they have in front of them and encourage them to go forward.” The evening starts at 6.30pm with a welcome drink and canapés. Tickets are £49 per person and include a small wine flight. Managers from the Pig Hotel will help supervise the service. Former students Gary Rosser, from the Scallop Shell, Stuart Ash, from Woods Restaurant and Claire Wilkins, from The Olive Tree are also offering their support on the night. Lecturer Ryan Hanson, from Bath College, said: “Catering at Bath College is all about developing talent for a competitive, creative and ever expanding industry. “This evening will showcase three decades of talent that has come through our doors and progressed on to some of the finest eateries in the country. “To have these chefs back gives the department an enormous sense of pride and will prove a great inspiration for our current students, who we hope will also progress onto bigger and better things.” Mr Howe, from the Lumière Restaurant, said: “This is a wonderful opportunity to work with, and hopefully inspire, the next generation of young, up-coming chefs. “Bath College has played such a pivotal role in my career, so it will be lovely to give a little back.” To book tickets e-mail Ryan.Hanson@bathcollege.ac.uk
Veterinary nurse Helen Jenkins is back at Bath College getting ready to welcome new students after spending the summer volunteering at an animal birth control and emergency centre in India. Miss Jenkins, a veterinary nursing lecturer at the college, spent two and a half weeks working with the Worldwide Veterinary Service in Ooty, twelve hours from Bangalore airport. She was there to support surgical training courses for vets and vet students at the International Training Centre (ITC), teaching patient care, anaesthesia, aseptic techniques and surgical suture. Animal welfare organisations are advocating neutering programmes in India, where there are up to 20 million stray dogs and post-bite immunisations cost the economy over $25 million a year. Miss Jenkins, who helped with the neutering programme at the ITC, said: “I volunteered because I love animals and wanted to utilise my skills to give back and support developing countries in promoting animal health and welfare. “One of the main obstacles in large scale and sustainable dog sterilization programmes has been the lack of competent surgeons that are able to operate dogs without postoperative complications. “Our morning would start at 7am, when we would do rounds to carry out pain assessments on the dogs we had neutered the day before. “We neutered 24 dogs a day while running an emergency clinic, where local people could bring their pets.” Miss Jenkins also volunteered with the charity Mission Rabies, which has vaccinated more than 100,000 dogs in India since September 2013. Her nursing work for the Worldwide Veterinary Service in India will count towards her CPD (Continuing Professional Development) for the Royal College of Veterinary Surgeons. In February, she will travel to Gambia to volunteer for the Horse and Donkey Trust. Miss Jenkins said: “I really enjoyed the vaccination drive with Mission Rabies, helping local people in their community. It was fantastic to be part of their work to eliminate rabies, which causes the deaths of around 61,000 people per year. “We are very lucky in the UK. Working in India was completely different, electricity was intermittent and sometimes we didn’t have running water. “In the UK we use anaesthetic machines to maintain patients during anaesthesia, but in India we maintained the animals on injectable anaesthesia every eight to ten minutes. “It was very cold so we struggled with hypothermia. In some cases, this caused their heart rate to decrease resulting in a critical recovery time for the patient. We kept them warm using hessian sacks and hot water bottles. “It was an inspirational trip of a lifetime and I would urge everybody to take part in volunteering.”