Marriott Hollins Hall Hotel & Country Club, in Baildon, has teamed up with Bradford College to sponsor a ‘Veg@College’ project as part of the Marriott’s Spirit in the Community programme.
The college recently developed an allotment in the grounds at its Bradford campus as part of a wider project including the Recycling, Healthy College and Environmental Working Groups.
The success of the allotment project, led by Head Recycling Porter, Martin Spink and supported by Healthy College Manager and ‘Allotment Champion’, Jane Marshall has developed into ‘Veg@College’, a unique project that will involve staff and students working on the allotment and then using the produce in the colleges’ training kitchen and Level 6 restaurant.
Hospitality and Catering students will be involved in planting, nurturing and harvesting fruit and vegetables. The produce will then be used to develop tasty, seasonal dishes within the café bar and restaurant. It is hoped that the project will provide students with an insight into where produce comes from and will help them to develop a better understanding of the food chain. The project has also led to the creation of a herb garden at the colleges’ Trinity Green campus and McMillan Building and Art and Design students have been tasked with designing and creating an outdoor mural.
Marriott Hollins Hall Hotel is supporting the project by donating essential equipment, including: a hose pipe, bamboo canes, garden hoes, trowels, growbags, garden twine and watering cans. The hotels generous donation comes care of their Spirit in the Community Programme, which supports local people and projects. Healthy College Manager, Jane Marshall also supported the project by donating money that was used to purchase railway sleepers, top soil, a polly tunnel, sand and cement.
Martin Spink, Head Recycling Porter at the college said: “Hollins Halls’ donation and the support from Healthy College is very generous, and has helped to kick-start this very worthwhile project. I would like to say a big thank you to everyone at Hollins Hall and all of the staff and students who have contributed to this project.”
Talking about the hotels support of the project, Alan Richmond, General Manager said: “We are delighted to be involved in this college project. The importance of understanding how vegetables are grown, nurtured and developed from the ground to the plate will be hugely beneficial to the learners. Food provenance is certainly a very important topical issue.”
The college already works with Alan through its employer engagement links. Alan works with Angela Forsey, Curriculum Team Leader: Hospitality and Travel at the college to develop the delivery of the Hospitality and Travel curriculum. Alan also works as a part time lecturer and assists with the development of food service provision at the college.
Angela Forsey, Curriculum Team Leader: Hospitality and Travel concluded: “We are delighted to be involved with such a unique project and look forward to working in partnership for the good of the community.”