Devilishly good event at Holiday Inn

Bradford College students at their Devils Kitchen event

Diners in Brighouse helped raise money for charity in a Gordon Ramsey style cook-off.

Students from Bradford College ran a Devil’s Kitchen event at The Cow on The Hill restaurant at the Holiday Inn in Clifton Village.

Students from the college’s Hospitality and Catering course and the Travel and Tourism course were split into two teams, Red and Blue, and went head to head in the fine dining event.

Having picked either the Red team’s Thai menu or the Blue’s French-themed cuisine, guests were asked to score the food and service.

The Blue team tasted success, just edging out their Red rivals. But the winners were the Greenfingers charity which creates gardens at children’s hospices as the proceeds of the event were donated to the cause.

Paul Johnson, chef lecturer at Bradford College, said: “The evening was a huge success and our students did Bradford College proud.

“It was amazing to see them flourish and showcase their talents to the wider public.

“We believe it has been an invaluable experience building confidence and team ethos, not to mention the employability skills gained.”

Travel and Hospitality lecturer Sarah O’Connell added: “The event came about because of a working partnership the college has with the Holiday Inn at Brighouse which sees our students ‘takeover’ the hotel as part of an annual work experience project.

“The event allowed our students to utilise their skills in a pressured environment outside of college. Greenfingers charity is the chosen charity for the hotel and so the event also enabled the students to give something back to the community.

“Teams were allocated a budget to decorate the tables and promote the event and they were responsible for ordering ingredients. The students worked front of house serving guests and in the kitchen preparing the food. The event was a sell-out. The atmosphere was amazing. The students rose to the occasion as true professionals and we received incredible feedback from guests.”

General Manager of the Holiday Inn, Brighouse, Simon Markham, said: “It was an absolute pleasure to host Devils' Kitchen 2019 with the students of Bradford College. 

“A huge task was allocated to the students to plan and execute the entire evening, from menu design, table plans, and table decoration to service of guests. This real-life experience is something that not many students are able to endure during their time of learning, so being able to offer and experience this with them was an absolute pleasure. 

“These students will be the next generation of people that are coming into the industry and I feel at ease that the industry I love is going to be looked after so well by these outstanding individuals in future years to come.”

Catering student Conner Griffin enjoyed the experience. He said: “It was a huge opportunity for me to show the skills I have learnt with Bradford College. I was excited to be part of the event because it has helped my confidence grow and has enabled me to work better in a team under pressure. As the head chef in charge of the Red team, I found that we worked together and that we were able to show the passion we have for making food. It gave me an opportunity to lead a team and put my own ideas into the menus.  As a team, we really formed on the night and, in my opinion, we are ready for the world of work, and can move forward with confidence in our ability.”

Travel and Tourism student Simona Szallarova added: “It was amazing seeing all our hard work come together on the night and sharing the experience. It was challenging but rewarding. I have gained many new skills, and my confidence during the process has improved. If you had said I would be able to do something like this a year ago I would never have been believed it. I was surprised on the night how I coped. I feel ready for employment now.”   

Raffle prizes were donated by Deli Fresh and Bid Food as well as the Hair and Beauty team at Bradford College and the Holiday Inn, who gave away an overnight stay with breakfast and a carvery meal for four.



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