Bath College students work alongside Michelin-starred chefs at charity polo day

Students from Bath College worked alongside Michelin-starred chefs at a fundraising feast in aid of Hospitality Action.

Twelve Level 3 catering and hospitality students were part of a charity polo day at Beaufort Polo Club in Gloucestershire on September 11.

The day raised £50,000 to help Hospitality Action with its work supporting employees in the hospitality and catering industry.

Students at Bath College worked alongside seven award-winning South West chefs, who have six Michelin stars between them.

The team included Michael Bedford, from the Painswick Hotel, Martin Burge, from Whatley Manor, Josh Eggleton, from the Pony & Trap and Hywel Jones, from Lucknam Park.

Students also served food created by Sam Moody, from the Bath Priory, Richard Picard-Edwards, from Lords of the Manor Hotel, and Richard Bertinet, from The Bertinet Kitchen and Bakery.

The event began with a champagne and canapé reception, followed by a three-course lunch and an afternoon cream tea.

Catering and hospitality students acted as front of house staff and were joined by service professionals from The Abbey Hotel, Bath Priory, Calcot Manor, Lucknam Park, The Pig, and Whatley Manor.

This is the third time students at Bath College have attended Hospitality Action’s charity polo day to help with front of house.

Bridget Halford, head of department for hospitality, hair, beauty and spa industries, said: “This is a brilliant opportunity for our students.

“Students really benefit from working closely with Michelin-starred chefs and service professionals from top hotels in the region.

“They’re gaining first-hand experience of catering for large numbers at a high-end event raising money for a worthwhile cause.”

Penny Moore, chief executive at Hospitality Action, said: “Tickets to the polo day sold out almost instantly, a true testament to the hard work everyone puts in.

“We’re set to spend a record breaking amount of money supporting those in need this year and it is events such as this that enable us to do so.”