More than 20 students from Wiltshire College & University Centre wowed guests at The Chefs’ Forum Cotswolds, Bath & Wiltshire Spring Lunch, held at the Bowood Hotel, Spa & Golf Resort. The hotel’s Kerry Suite hosted the exclusive industry event, which brought together top chefs, leading suppliers, and hospitality professionals.

All students had the opportunity to cook alongside leading chefs from across the country to produce a four-course lunch made from locally sourced produce. Working together, the chefs and students designed a menu that showcased their creativity and culinary talent.

Rupert Taylor, Executive Chef at Bowood Hotel, was one chef who took part in the event. Rupert said: “This is the first time we have hosted here at Bowood Hotel, and I am pleased to share our kitchen with so many local students. At Bowood, we are passionate about supporting budding chefs and proud of our links with Wiltshire College & University Centre. It was a pleasure to create the main course on today’s menu, and my team thoroughly enjoyed cooking with guest chefs from across the region. It was a great day with a wonderful turnout, and we look forward to many more events that bring the community together like this.”

Steve Lloyd, Deputy Head of Catering at Wiltshire College & University Centre added: “It is events like these that give our students the excellent experience of working in functions in a real-life environment. The teaching team and I have thoroughly enjoyed the food cooked by our learners today, and I can’t stress how important it is to have such wonderful support from employers at Chefs’ Forum events. it was so rewarding to see so many local food businesses represented here today.”

The four-course lunch included:

• Starter by Kuba Winkowski (Box Bush, Bourton-on-the-Water):
  Wye Valley Asparagus with Smoked Whipped Feta, Smoked Nuts, and Chilli & Herb Salad
  
• Fish Course by Ben Chamberlain (The Bull, Burford):
  Coal-Scorched Salmon with Smoked Isle of Wight Tomato Dashi and Wye Valley Asparagus
  
• Main Course by Rupert Taylor (Bowood Hotel):
  Chicken with Wild Garlic, Wye Valley Asparagus, Morels, and Sauce Albufera
  
• Dessert by Ashleigh Farrand (The Kingham Plough & Great British Menu 2025 Contestant):
  Toffee Apple Doughnut, Butter Popcorn Ice Cream, Popping Candy Crumb, and Sour Blackberry Pâte de Fruits

Ashleigh’s dessert was the same delight she created in the final stages of Great British Menu 2025, which aired last February. 

All in attendance commended the professionalism and enthusiasm displayed by the students. From flawless front-of-house service to precision and teamwork behind the scenes, the students demonstrated why the future of hospitality is in capable hands.

The event was held in partnership with The Chef’s Forum, Wiltshire College & University Centre, Bowood Hotel, and other leading suppliers.