Head Chef at the Colin Nash Restaurant in his stunning new premises on the edges of New Forest, opened up his doors for the past six weeks to teach students at The Retreat in Hinton, a village on the outskirts of Christchurch.
Eight ESOL (English as a Second or Other Language) students were treated to the culinary expertise of Colin, an ex-Bournemouth and Poole College student himself, previously studying the Chef’s Diploma. All students played a role in their completion of course awards on the sixth and final session of their course (20th February), which was designed to blend English language skills with learning cookery; a subsidiary course created by their ESOL teacher, Claire Armstrong, whose husband is also a local chef.
Students made an electronically-printed menu and a handwritten, cursive menu using a fountain pen for their clients at the prizegiving ceremony. Some of the dishes on offer included Afghan chat, Romanian chicken balls, Uzbek Kazyan Kabab and a Turkish-style of the classic British Victoria Sponge. All food was cooked to reflect the flavours and delights of their own countries – with students from around the world.
Students ‘divvied’ up the three-course-meal, with Haroon Rasolzai, 19, and Mica Inthasan, 16 both working on the starter, whilst student Elif Aktas, 18 worked on chicken balls (also a starter) and Ana Nechifor, 17, worked on the dessert.
Haroon Rasolzai is hoping to go on to further study in Catering at Level 2. Another student, Obaid Shinwari said he found the course helpful, as it assisted with teaching him and other students a range of new words such as ‘pancake’, the names of spices, and the word ‘spaghetti’.
Colin Nash, proprietor of the restaurant said: “I enjoyed teaching the students about the different flavours available to them and trying to combine them with their respective countries they have come from. Students seemed to really enjoy being an active part of the kitchen, and I was particularly impressed by their two styled menus to cater for different personality types. I’ve enjoyed helping them and am pleased one is possibly going on to study Catering.”
Claire Armstrong, course leader said: “This six-week enrichment course has not only been a culinary journey but also an opportunity to share traditional recipes, family favourites and a chance to share language and improve skills for the workplace.” Tania Ware, Duty Manager of The Retreat added: “We’ve been delighted to host the young people of Bournemouth and Poole College in our cookery school. It sits ideally with The Retreat ethos of being a hub for the local community.”
The course was funded by The College’s Spark Fund, and has run from the beginning of January until mid-February with the next cohort proposed to start in September. On roll at Bournemouth and Poole College studying ESOL presently; there are 97 students.
