Ruddington Arms chef patron passes on his culinary expertise to students

Ruddington Arms chef patron passes on his culinary expertise to students


Mark Anderson of the Michelin Guide listed Ruddington Arms and three of his chefs joined ncn catering students to cook a gourmet five-course meal for the public to inspire them to think differently about pub food and careers in the pub industry.

The sell-out event, took place on 23rd February at ncn’s Adams Restaurant and Brasserie with 65 paying customers enjoying the £19.95 gourmet menu, which included mouth-watering dishes like Lincolnshire poacher and spinach soufflé, slow-cooked blade of beef and BFG baked Alaska.

The Ruddington Arms was a Best New Venue runner-up in the Nottingham Post's 2015 Food and Drink Awards and won Best Food Pub in the Star Pubs & Bars 2016 Star Awards.  It also features in the 2017 Michelin guide for the third year running – one of just two pubs in Nottinghamshire to appear.  

Mark Anderson, said of the event: “Young chefs gravitate towards hotels and restaurants, not realising the career opportunities available to them in pubs. In pubs, they can do everything from traditional pub grub to gastro, and further down the line set up on their own like I have done. The pub industry, has evolved significantly in recent years and supply simply isn’t keeping up with demand. 90% of adverts for licensees from Star Pubs & Bars, for example, ask for catering experience yet only 7% of applicants are chefs. If pubs are to continue to thrive this has to change.

“I’ve been fortunate to employ three New College Nottingham students at the Ruddington Arms so it was a pleasure for me and them to spend a day inspiring the next generation.”

The event was part of the college’s Your Future careers and employability week in which people are invited into the college to talk about what they do and give demonstrations.  

Elliot Richardson, ncn Lecturer, said:  “It was fantastic to have Mark and his team help students learn new skills and see first-hand how exciting pub food can be. Some young people struggle to find a job, yet there are real opportunities for good careers if they become proficient in the skills needed by industries like the pub industry where there is a shortage of kitchen staff. The food was of such a high standard that I believe it has opened their eyes to view the pub industry as a thriving part of industry. 

“We were fully booked and could have sold the event twice over. It has also attracted new customers to the Adams Restaurant which is great for future events.”
Former ncn student Alistair Beattie, 22, is now a chef at the Ruddington Arms. “When I was at college, pubs were a place to have a drink and sometimes a bit of a bite to eat. Today food is much more important.  We knew about the opportunities in restaurants and hotels then, but not about pubs. Pubs are a great place to work. Menus and specials are always changing so there is plenty of opportunity to do new things.”

Marianne Loa, 16, said: “The experience was excellent because I learnt and improved so many skills in such a little time. In a pressurised atmosphere I learnt how to manage my time and how to be organised.”

Paisley Leigh Ryan, 17, said:  “The experience was amazing as I got to develop many of my skills.  The fast paced atmosphere of the kitchen really encouraged me to be a part of the team and I would definitely do it again and consider working in the pub industry.”

If you're interested in hospitality and catering why not take a look at our range of courses.


Images taken by Spike Photography 

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