Bournemouth & Poole College VRQ Level 3 Graduation Celebration


Monday 3rd June saw a fabulous lunch held at the Escoffier Restaurant, Bournemouth & Poole College to mark VRQ level 3 students leaving College and embarking on careers in the professional kitchen.

The Tourism and Catering Departments at Bournemouth & Poole College are currently riding a wave of success. The World Association of Chefs Societies has given The College’s culinary course an international endorsement and the Tourism department won the Bournemouth Tourism Award for its “Contribution to International Education Excellence” for the second year in succession.

It is also celebrating its Grade 1 status with the highest pass rates in its history.

The Graduation event was celebrated with a delightful Champagne Taittinger reception supported by our drinks sponsor Hatch Mansfield and as usual, our official photographer Time Martin was there to catch the whole event on camera.

Dorset Chefs’ Forum Committee member, Executive Chef Matt Budden of the Highcliff Marriot and  worked with the students to cook the starter and main of the course feast:

The starter was sumptuous Lyme Bay Scallops, brown crab beignet, fresh peas,baby gem and cured bacon:






The main consisted of succulent Jurassic Coast rose veal loin, braised cheek, wild garlic, heritage potato and a warm honey vinaigrette:






Gary Kilminster of Bournemouth & Poole College then led the students in creating a delicious strawberry parfait:






All ingredients for the lunch were kindly donated by our sponsors Coastline Produce, Samways Fish and Brian Wogan Coffee.  It is our industry sponsors who drive down the food cost of events like this which makes them possible.

The event also marked the appointment of Christophe Baffos as Head of Hospitality and Tourism.  The Chefs’ Forum is delighted to be working with Christophe and wish him the best of luck in his new post.

After lunch, Forum member chefs were treated to a sous-vide masterclass by our Founder Commitee Member Chef Chris Wicks.  His cutting-edge culinary expertise showcased Clifton Food Water baths and Henkelman Vacuum Packing technology.






The main ethos of The Chefs Forum is the sharing of knowledge and best practice and both objectives were achieved at this event.

A Chefs’ trade show was then hosted by Chefs’Forum sponsors with the latest equipment , top quality produce and all the services a chef could require in the professional kitchen.

For more information on joining The Chefs’ Forum or details of forthcoming events, please contact