Cheshire College Hosts Exclusive Gourmet Evening with Culinary Director, Adam Thomason

Cheshire College – South & West held an extraordinary Gourmet Evening at the award-winning Academy Restaurant last month. The event was a collaboration between the College and Adam Thomason, and showcased a spectacular five-course set menu that delighted guests while highlighting the exceptional talents of the College’s Hospitality and Catering students.

A multi-award-winning chef with a career that spans some of the world’s finest Michelin-starred kitchens, Adam Thomason, brought his wealth of expertise to the evening, cooking alongside students and providing invaluable mentorship.

Adam commented: “The hospitality industry is a vast and dynamic field that encompasses a wide array of roles, each offering unique opportunities for personal and professional growth.

“Our shared love for food serves as a powerful connector, allowing us to inspire and motivate the next generation of hospitality professionals. Mentoring these students not only equips them with essential skills but also nurtures their aspirations and creativity, paving the way for their future success.”

Alongside Adam, were James Newton, Regional Culinary Lead at Restaurant Associates, and Chef Jack Harrison. Their diverse perspectives and expertise enriched the culinary process, providing students with valuable insights and fostering a collaborative environment that encouraged creativity and skill development.

James noted the fantastic experience he had “Working alongside the next generation of student chefs.”

Noah Layfield, 17, an NVQ Level 3 Professional Cookery student, had the opportunity to prepare Aged Roast Sirloin of Beef, Parmesan and Gruyere Potato, Kale, Onion Puree and a Classic French Red Wine Jus.

He said “I engaged positively with Adam, and at the end of the night, he was so impressed with my work that he offered me both work experience and employment after my course finishes. I was really impressed with his methodical approach and the way he mentored me and the other chefs.” 

Shane Guildford, Lecturer in Hospitality and Catering at the College said: “This event exemplifies the high standards we aim to instil in our students. Adam’s mentorship and guidance throughout the event were invaluable to them. It’s an experience they will carry with them into their future careers.”