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Jockey Club Catering made new patrons of South Thames College Hospitality and Catering Academy

Jockey Club Catering has been named as patrons of South Thames College Hospitality and Catering Academy at a special lunch to celebrate three successful years of the initiative.   
The Hospitality and Catering Academy provides students at South Thames College with the opportunity to learn from catering icons such as Albert Roux OBE, as well as gain practical experience with work placements at major high-profile restaurants and event venues.


Jockey Club Catering teamed up with the Academy to provide masterclasses and work experience opportunities at a number of their events, including working in the Royal Box at the Cheltenham Festival. Students also designed menus for Jockey Club Rooms throughout the season, serving and preparing food for the Investec Derby, which included a seafood bar concept serving Pimm’s cured smoked salmon with a strawberry salad, plus Crayfish tails with an orange and tarragon dressing.

As patrons in 2017, Jockey Club Catering is delighted to announce they will be further developing the programme and providing additional opportunities and support for students across the 15 Jockey Club racecourses where they operate.  

Steve Cannell, Head of South Thames College’s Hospitality and Catering Academy, said: “What started as chance phone conversation with Jockey Club Catering has now developed into something special, giving the students the opportunity to experience life within a professional kitchen. The Academy is proud to recognise the outstanding contribution made by Jockey Club Catering, in developing the skills and confidence of our students, preparing them for the frenetic demands of the fast moving hospitality industry.”  

Frazer Wilson, Director of Culinary at Jockey Club Catering, added: “It’s been a real joy to work with the students at South Thames College and we’re delighted to have been named as patrons in 2017. It’s hugely rewarding to see the next generation take to the hospitality industry so passionately and we look forward to seeing what menus and concepts they develop next year.”

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