College serves up next generation talent

A North East college is investing in future hospitality talent through a new initiative designed to develop skills and industry experience.

Newcastle College has launched The Canteen Club, inspired by Marco Pierre White’s renowned two-Michelin-starred 1990s restaurant, bringing together a select group of its most promising cookery students for advanced training and opportunities.

The programme includes Level 2 and Level 3 Professional Cookery students chosen through a competitive process assessing ability, attitude and commitment. 

Members will take part in practical sessions, masterclasses and visits to leading hospitality businesses.

The initiative has already begun with an oyster masterclass delivered by industry chef Connor Pringle from the 21 Hospitality Group’s Saltwater Fish Company, giving students hands-on experience with specialist techniques. 

Participants will also represent the college at events and competitions, gaining exposure to the wider culinary sector.

Backed by industry partners and suppliers, the programme aims to strengthen links between education and hospitality businesses while supporting students’ progression into the profession.

Phil Pringle, head of curriculum for hospitality and tourism at Newcastle College, said: “The Canteen Club gives our most talented students the chance to flourish and express their individual culinary flair. 

“Through competitions, events, industry workshops and masterclasses, they will test their skills, gain invaluable experience and showcase what they can do on a bigger stage.

“It is an exciting project for the hospitality and catering department and a fantastic way to highlight the strength of culinary talent emerging from the North East.”

Finlay Halliford, a Level 2 Professional Cookery student and member of The Canteen Club, added: “Being part of The Canteen Club has been really exciting because we’re getting the chance to work with ingredients and techniques we wouldn’t normally cover at this stage, like preparing oysters in our first masterclass. 

“It’s giving us experience and skills that most people won’t get until much later in their careers. 

“It’s also a great group to be part of – everyone supports each other and we’re all pushing ourselves to improve.”

The launch forms part of Newcastle College’s wider approach to equipping students with the skills, experience and connections needed to succeed in a competitive industry.

Jon Ridley, principal of Newcastle College, added: “Our talented chefs in The Canteen Club represent the future of hospitality in our region and beyond. 

“Their creativity, discipline and ambition are already shining through in the standard of food they are producing, and this club gives them the platform to refine their craft, deepen their understanding of ingredients and service, and develop the confidence needed to thrive in a demanding and exciting sector.

“Newcastle College is where that talent is nurtured, challenged and brought to life. 

“If you want to see the next generation of outstanding chefs in action, this is exactly the kind of excellence our students are serving up.”

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