Another academic year is ticking along at The Quantock Restaurant, already creating a trail of delicious memories and invaluable experiences for our Catering & Hospitality students – with plenty more yet to come.
The Quantock Restaurant is a student-led haven at Bridgwater & Taunton College that continues to be a vibrant hub of learning. Aspiring chefs and hospitality professionals hone their skills while serving up delectable dishes to the public.
With a focus of locally-sourced ingredients, our restaurant offers a unique blend of education and real-world experience, helping to shape the future of the hospitality industry. Let’s have a look at some of the exciting developments of this academic year so far.
Inspiring the Next Generation of Chefs
The Quantock Restaurant’s commitment to nurturing young talent extends beyond its own student body. This year, we’ve welcomed students from numerous local schools for taster sessions and practical workshops.
These immersive experiences provide a glimpse into the dynamic world of hospitality, sparking interest and inspiring potential future chefs. From hands-on kitchen challenges to discussions about courses and career paths, these visits offer invaluable insights for these future Hospitality stars.
We believe in fostering a passion for food and services from an early age, and we’re thrilled to play a part if shaping the culinary landscape of tomorrow.
Real-world Experience is a Recipe for Success
Our students have once again seized some incredible work experience opportunities, showcasing their talents in demanding professional environments. This year’s placements will see our students working at prestigious establishments such as Great Fosters Hotel, a 5-star Hotel and Michelin Star Restaurant, and The Olive Tree Bath, our local Michelin Star restaurant, headed up by Chris Cleghorn.
We continue to work with a diverse range of employers within our local and wider community ensuring that each student is supported within a workplace suited to their individual needs.
These two-week placements are more than just a box-ticking exercise for our student’s progression; they’re a chance to learn from industry leaders, refine skills, and build crucial professional networks. The experience gained is immeasurable, and time-and-time again we’ve seen these placements lead to future employment opportunities.
The Quantock Restaurant’s strong relationships with top hospitality employers, both locally and nationally, continue to provide our students with unparalleled access to some of the best the industry has to offer.
Leading Chefs Take Over the Quantock Kitchen
Our guest chef series continued this academic year, continuing to be a highlight for both guests and students alike. Culinary stars from across the country deliver a bespoke menu, sharing their expertise and inspiring our students.
We’ve welcomed an array of talented chefs, each bringing their unique style and culinary philosophy. From Chef Denis Turner of Holroyd Howe and Darren Stephens of Homewood Bath, to Olly Jackson of The Mount Somerset and Philip Verden from The Devonshire Arms… their participation and knowledge is astounding.
These collaborations offer our students the chance to learn from the best, witness different cooking techniques, and network with industry professionals.
Tangible Results and Futures
Our Guest Chef events have not only wowed diners, but led to tangible outcomes for our students’ progression. We welcomed Head Chef Olly Jackson from The Mount Somerset, and they were so impressed by the hard work and skill of one of our alumni that they offered a full-time position at his restaurant.
Cam, Hospitality and Catering student, has positively leapt at the opportunity – now forging the first steps of what is sure to be a long and varied career. A huge well done!
We’ve also facilitated valuable interactions with employers, educators, and suppliers, such as The Meat Men and Basc, who demonstrated venison butchery and game meat preparation respectively.
The Catering Manager of Musgrove Park Hospital was welcomed for a talk regarding public sector catering, further providing students with a holistic understanding of the diverse career paths within the hospitality industry.
Christmas at the Quantock
The Christmas season – as always – brought its own unique challenges and rewards. We welcomed Andy Berry, Principal and CEO, Jason Gunningham, Assistant Principal, and Louise Rowley, Deputy Principal, “back to the floor”, giving them a chance to experience the bustling atmosphere of a fully-booked restaurant during the festive rush.
Donning personalised chef whites, Andy and Jason joined the kitchen brigade, while Louise navigated the dining room, interacting with guests and witnessing the students’ hard work first-hand.
Over 1000 guests enjoyed festive meals at The Quantock Restaurant, and our students rose to the occasion, delivering exceptional service and receiving rave reviews.
Spotlight On: The Devonshire Arms
We’re proud to highlight our partnership with The Devonshire Arms, a beautifully restored inn nestled in the heart of the Somerset Levels.
With a focus on locally sourced ingredients and exquisite cuisine, The Devonshire Arms embodies the same values as our very own restaurant.
Our partnership provides our students with further opportunities to learn about and appreciate the rich culinary heritage of our region.
You can find out more about The Devonshire Arms by clicking here. They are contactable on info@thedevonshirearms.com or by calling 01458 241271.
BTC Lecturer Judges Exmoor’s Rising Culinary Stars
Our commitment to fostering young talent extends beyond our own kitchen. One of our very own Catering & Hospitality lecturers, James Jones, recently served as a judge for the prestigious Exmoor Young Chef competition.
This annual event, organised by Visit Exmoor, challenges budding chefs to create a three-course meal on a tight budget and timeframe.
James joined a distinguished panel of judges, including MasterChef finalist Louise Lyons MacLeod, and renowned critic William Sitwell, to assess the finalists’ creations. This year’s winner, Austin Nelder from West Somerset College, even had the opportunity to showcase his winning dishes at The Quantock Restaurant!
You can read more about this prestigious competition by clicking here.
The South West Young Chef of the Year Competition
One of our talented students, Aimee, was a finalist in the prestigious South West Chef of the Year competition!
Aimee’s skills and creativity shone brightly as she presented her impressive dishes: grilled lemon sole with roasted fennel and mussels, followed by pecan-coated chicken breast with stuffed leg and a rich whiskey jus.
Although she narrowly missed the top prize, Aimee’s achievement is a testament to her hard work, dedication, and the exceptional training we provide here – courtesy of our incredible staff.
You can read more about Aimee’s success by clicking here.
The Journey Continues
The Quantock Restaurant’s journey is one of continuous growth and innovation – there’s still plenty to come this academic year!
- We debut our Spring Menu from Thursday 20 March.
- Join us for High Tea from Wednesday 30 April – Friday 2 May.
- Guest Chef Evenings on Wednesday 14 May & Thursday 12 June.
- Our Advanced Bread Adult Learner Day takes place on Saturday 7 June.
- Our Introduction to Pasta Adult Learner Day takes place on Saturday 10 May.
We’re committed to providing our students with the best possible education and real-world experiences, preparing them for successful careers in the world of hospitality. Put simply, The Quantock Restaurant is shaping the future of food, one delicious dish at a time.
To experience The Quantock Restaurant for yourself, book a table by contacting quantock@btc.ac.uk or by calling 01823 366497 (Wednesday – Friday). Be sure to follow us on Facebook and Instagram for frequent updates and student stories!
You can find all our menus and opening times by clicking here.
For now, enjoy a selection of photography of incredible dishes served right here – courtesy of Faydit Photography:
