The culmination of a 10-week Junior Chef Academy programme that took place in the City Restaurant at our College Green Centre saw 12 talented year 10 and year 11 students from local schools celebrate their graduation with a heartwarming evening of fine dining and recognition.
Hosted at the MOD at Abbeywood, the event showcased the budding chefs’ culinary prowess, under the mentorship of professional chefs from ESS Compass Group.
The Junior Chef Academy is a true collaboration between ESS Compass Group and City of Bristol College, aimed to equip students with practical skills whilst introducing them to the hospitality industry.
The programme finale took shape as a four-course graduation dinner where parents and teachers were treated to an exceptional dining experience.
Guests were served an impressive menu designed and prepared by the students, including:
- A selection of artisan breads (focaccia, Guinness soda bread, fougasse and pesto rolls) with whipped marmite butter and garlic-infused rapeseed oil
- Spinach and ricotta tortellini with rainbow chard and sage butter
- Butter-roasted chicken breast and thigh with carrots, kale, fondant potato and a Madeira jus (accompanied by a vegetarian option of vegetable and lentil pithivier)
- Dark chocolate fondant with malted banana ice cream, miso caramel and honeycomb
During the incredible dinner, one guest remarked: “If you went to a restaurant and had this dish, you would be really very happy.”
In addition to the students’ achievements in the heat of the kitchen, the evening included heartfelt speeches and a slideshow of memories from the programme. Each course was introduced by the students themselves, who proudly explained their contributions.
Following the dinner, awards and certificates were presented to the graduates, along with a Prepara knife set and a trophy to commemorate their hard work.
Matt Lord, Regional Executive Chef for ESS Compass Group, expressed his pride in the students: “This marks the fourth Junior Chef Academy that ESS – Defence, Energy and Government Services has delivered this year. Programmes like these not only build valuable skills but also highlight our commitment to creating social value in the communities we serve. A huge thank you to our chefs who volunteer their time and passion to make the JCAs possible!”
The students also reflected on their experiences. One shared: “I really liked making the desserts. I think they were the hardest course but it felt rewarding to finish them.” Another added: “It’s been really good so far, my favourite part has been making the chicken balls.”
The success of the programme was made possible by the strong partnership between City of Bristol College and ESS Compass Group. Head of Department, Amanda Corbett, was noted as a key figure in the partnership and was specially acknowledged for her instrumental role in making the programme run smoothly.
As the chefs and volunteers quietly disappeared to clean the kitchen, families stayed to discuss the incredible menu with the students. The evening closed with a shared sense of pride and accomplishment and a promise to continue the partnership with the college in 2025.
Congratulations to all of the Bristol Junior Chef Academy graduates:
Jessica Newman, Zainab Nasir, Toby Christopher, Imani Lewis, Adam Elsehimi, Elizabeth Allen, Jenson Pullen, Peyton Hough, Jacob Davies, Aurelia Black, William Rellie and Cara Neath.
Also a special thanks to the volunteer chefs from ESS Compass Group: Matt Lord, Lee Brooking, Ian Lancaster, Damian Newman, Mike Riordan and James Bruce.
