Today was going to be a Great day for all of us at West Suffolk College. A team of 20 Chefs – lecturers and students from over 10 colleges – fantastic produce and support- cooking for 230 guests and the target was £16,000 for Hospitality Action and St. Nicholas Hospice.

Celebrating together the past 10 years of what we all have achieved, Inspiring thousands of students and lecturers – Many adventures - Farm visits – Dingley Dell Pork , Loch Duart Salmon , Direct Meats – Upskill Days – Infusion Group , Coworth Park , Cyrus Todiwala’s ZQA , MSK Ingredients  - Charity Dinners – Flying Visits, Corpus Christi College, Devonshire Arms Bolton Abbey,  Nutters Restaurant, Stoke by Nayland, Titchwell Manor, Tuddenham Mill -  The Dirty Dozen  Guernsey, Jersey, Laverstoke Farm, London, Padstow, Westlands, Woodbridge Competitions A Passion to Inspire, ‘Heat’ Jersey,  Restaurant Team of the Year , MCGB Young Pastry Chef, Young Seafood Chef,  Zest Quest Asia and of course Skills for Chefs and Universal Food Festival.

During the past 10 years we have raised over £230,000 for charities such as NSPCC, Teenage Cancer Trust, Hospitality Action, Tapping House Hospice and Wooden Spoon.

Been Inspired by our countries leading Chefs  Mark Poynton, Russell Bateman, Adam Smith, Andrew Nutter, Rupert Rowley, Adam Reid, Alan Paton, Chris Lee, Cyrus Todiwala, Adam Simmonds , Nick Claxton-Webb, Steve Smith, Eric Snaith, Steve Munkley and John Jackaman are just a handful of chefs that we have had the privilege to have worked with. Along with leading Front of House experts including Shara Ross, Nick Mills, Bradley Dorrington and Hayley Lee.

A Special Thank you to Jake Chapman, my son for creating the great new website for “A Passion to Inspire” www.apassiontoinspire.co.uk

Thank you to everyone who sent a congratulation video through - some brilliant work and very kind words and even though we can’t as planned celebrate this day together through these links we can at least see each other 1. Chefs and Partners 2. Lecturers – friends and outtakes 

Produce for the dinner 

Adnams, Anglia Free Range Eggs ,Anglia Produce, Ben Rigby Game, Creedy Carver, Crude Coffee, Dingley Dell Pork and Charcuterie , Direct Meats, Gourmet Classic, Hallgarten & Novum Wines, Loch Duart Salmon, Infusions Group ,Marr Fish, MSK Ingredients, Norfolk Quail, Nurtured in Norfolk, Ponthier.

Support for the Dinner

Chefi Knife Rolls,  Craft Guild of Chefs, First Contact Chefs, Seaweed, Marine Master Chefs of Great Britain, MJP Restaurants, Russums, Skills for Chefs, Villeroy-Boch, West Suffolk College

For further information on or to be involved with “A Passion to Inspire “ please contact Murray Chapman MCGB Master CGC – First Contact Chefs – 0114 245 8696 murray@firstcontactuk.com 

 

“ A Passion to Inspire “ is a non-profit-making initiative  and has expanded to work with over 150 colleges, including Sheffield, East Kent, Farnborough, Birmingham, Leeds, Manchester, Milton Keynes, MK College, Highlands,  Forth Valley, Trafford,  Colchester, Cambridge and West Suffolk. It is open to all students at any level, including front of house and kitchen.