Catering students showed the calibre of their training at a London industry event, in front of leading chefs and hospitality employers looking for their next hires.
Seven Level 3 students, both front and back of house, went to largest ever The Chefs’ Forum London Lunch on Monday 1st June at the iconic Smith & Wollensky in Covent Garden.
They were demonstrating their skills in front of more than 130 chefs, hospitality employers, suppliers, educators and industry leaders for an afternoon that celebrates culinary excellence and the next generation of hospitality talent.
Student Lily Bunker, who studies at North Kent College in Gravesend, was awarded Front of House (FOH) Star of the Day in special recognition of her excellent service. She was awarded a copy of The Chefs' Knowledge.
Lily was joined Front of House by Brooke Waterton, also from Gravesend, plus Mia Bennett, Cameron Gilbertson and Darren Fine from North Kent College in Tonbridge.
Fellow Tonbridge campus students Andrew Atkins and Holly Cutler completed the super seven working Back of House (BOH).
Lily said: "The opportunity to showcase our skills in front of employers was amazing. Winning Star of the Day was completely unexpected and has motivated me to keep pushing myself to achieve more."
Working with professional chefs
NKC students were working alongside West London College’s Chefs’ Forum Academy students, overseen by professional chefs:
- Jomon Kuriakose, Chef Patron of Chef Jomon
- Stephen McClarty, Chef Patron of Sharkbait & Swim
- Tom Cook, Executive Chef at Smith & Wollensky
- Ilona Tomza, NACC Chef of the Year 2025.
Tom Cook, who has just taken on a college leaver, commented: "The students worked with professionalism, energy and genuine passion. Giving them the chance to cook for industry leaders and prospective employers is invaluable, and we're proud to support that journey."
Guests were treated to a spectacular four-course menu that demonstrated both technical skill and creativity. Following a drinks reception featuring Silver Reign Brut NV from Kent’s Silverhand Estate, guests enjoyed innovative canapés including Qualiko Dragon Feast chicken Caesar salad with Karimix chipotle lemon dressing, and Qualiko Karaage chicken and waffle with Karimix teriyaki wasabi sauce. Beleaev Caviar and Purbeck Ice Cream were also on offer during the mini trade show, held before the lunch.
The students are all in the final stages of their courses, when real-life experience is crucial for them to fine tune their learning.
Duncan Weetman, Head of Curriculum for Catering, said: “I am extremely proud of our students for the professionalism, skill and enthusiasm they demonstrated at the record-breaking London Lunch. Working alongside leading industry chefs and delivering an exceptional experience for hospitality employers, they showed real maturity and commitment throughout. Opportunities such as this are invaluable in developing confidence, enhancing practical skills and providing our learners with the experience and industry connections needed to progress into successful careers in hospitality.”
About The Chefs’ Forum
The Chefs’ Forum is the UK's leading chef networking organisation and supplier showcase, bringing together the industry's most influential employers with aspiring young chefs at a crucial point in their careers.
At a time when youth unemployment continues to dominate national headlines, The Chefs’ Forum remains committed to bridging the gap between education and industry, with the aim of creating long-term careers in hospitality.
The event was supported by the following sponsors and partners:
Aussie Beef & Lamb, Austrade, First Choice Produce, Karimix, Qualiko, Château de Berne, Silverhand Estate, Beleaev Caviar, Purbeck Ice Cream, Chef Works, MDCV UK, Gardiff Epos, MacLean Cleaning Services, Frites Atelier, MCS Technical Products, Pure Ionic Water, North Kent College, West London College, Sharkbait & Swim, Chef Jomon, Smith & Wollensky.
Find out more about our Hospitality and Catering courses at North Kent College.