College opens racecourse restaurant while base undergoes £21m revamp

A COLLEGE jumped at the chance to house its student restaurant at an award-winning racecourse.

While Coleg Cambria Yale in Wrexham is undergoing a £21million revamp its popular Hafod restaurant will relocate to Bangor on Dee in Wrexham.

The course hosts 14 jump races a year – as well as weddings, conferences and events – with catering provided by the Horseradish Group.

Horseradish and Cambria are already in partnership and plan to open the venue every Wednesday, Thursday and Friday lunchtime until the Yale restaurant reopens in September 2020.

Speaking at the launch event – where Catering and Hospitality learners wowed guests with a selection of stunning canapes and cocktails, ranging from braised Welsh beef to pearl barley Arancini – general manager Jeannie Chantler said it was a pleasure to be able to support the college.

“This will work out brilliantly for the students and for us, as they will gain more real-life experience of life in the kitchen and front of house and we will have them to support our team here at the racecourse.

“As well as the days they’re serving lunch they will be – as they have already – on hand to witness a race day here, where we can have up to 6,000 punters through the door and 800 people dining in our restaurants.

“We are more than happy to help and hope they enjoy their time here with us.”

Coleg Cambria and Horseradish joined forces 12 months ago and students now take up work placements and traineeships with the group at both Bangor on Dee and Chester racecourses, as well as corporate events.

The collaboration has worked well and was an immediate recipe for success, according to executive chef at Horseradish, Max Gnoyke.

“We love working alongside Cambria and have plenty of ideas in store for the future, including a pop-up restaurant here at Bangor on Dee to promote the temporary relocation of Hafod,” he said.

“It’s vital for the future of the industry that we encourage young talent and give them a realistic and rewarding experience, which is the feedback we’ve had so far since working with the college.

“Together we recognised there was a gap and have worked to bridge it.”

Andy Woods, Cambria’s Deputy Director of Hospitality and Catering, added: “For the students to be able to learn and experience the challenges and rewards that come from working in a busy kitchen is a vital foundation for them.

“To be able to do that here at this beautiful location is a bonus and we would once again like to thank everyone at Bangor on Dee for their continued support and for welcoming us with open arms.

“Between Horseradish, our new Bryn Williams food academy and the partnerships we have with other great restaurants across the region the learners have access to some of the finest chefs and hospitality leaders in the UK, which adds real value when they eventually enter the industry.”