Angel Hill Food Co Inspires Southwark’s Young Food Tech Students

Celebrating tradition, talent, and teaching, our Angel Hill Food Co team made a lasting impact on Friday as they delivered a sushi masterclass to food technology students in Southwark. Chef Director Chris Ince, Executive Development Chef Dan Farrand, and Commis Chef Tremaine Gibson brought their expertise to the classroom, guiding students through the delicate art of sushi rolling, which took ten years to master.

Beyond teaching practical skills, the session highlighted the importance of care, learning, and social value, which are core to our mission across Southwark and beyond. It also became an opportunity for Tremaine Gibson to share his inspiring journey, showing the students what perseverance and passion can achieve in food.

A Culinary Tradition of Patience and Skill

The art of sushi, with its roots in ancient Japan, has evolved from a method of food preservation to a revered culinary practice that symbolises patience and mastery. During the class, the students learned how to prepare sushi rice, slice fish, and roll delicate maki and nigiri with expert guidance from Chris, Dan, and Tremaine. Each step required precision, attention to detail, and creativity.

While teaching these techniques, the chefs weaved stories about the importance of craftsmanship in their careers. For Tremaine Gibson, this was a significant experience. Recently recognised as a pivotal member of our award-winning NHS catering team and celebrated for his journey from apprentice to Commis Chef, Tremaine understood the power of moments like this.

Building Skills for Life

The class exemplifies Angel Hill Food Co.’s commitment to social value, which focuses on supporting and uplifting the communities we serve. Around the world, communities have long passed down culinary traditions through mentorship and hands-on learning. By investing time and energy in these students, our team is helping to continue that tradition, fostering practical skills and the confidence to pursue new opportunities.

Chris Ince, Chef Director, reflected on the event’s impact:

Fostering Growth and Opportunity

Inspired by the masterclass, the students eagerly engaged with each part of the sushi-making process. Executive Development Chef Dan Farrand praised their enthusiasm and adaptability: “It was fantastic to see how quickly they picked up these new skills. Some of them could already picture themselves working in hospitality, and that’s exactly what we want—to inspire the next generation of chefs.”

The lesson also sparked conversations about food’s power to bring people together. For many students, it was their first time learning about the cultural significance of sushi. The hands-on experience helped them understand how cooking can be a lifelong journey of growth and exploration.

Inspiring the Next Generation

Initiatives like this are part of Angel Hill Food Co.’s broader strategy to drive positive change through community engagement and education. Across Southwark, we deliver tailored programmes that support young people and equip them with the knowledge, confidence, and skills they need to succeed.

Tremaine’s story, from apprentice to award-winning chef, is a shining example of what’s possible with the proper support. His passion for mentorship motivates others, as he explained to the students: “Whatever career you choose, always keep learning. Every dish, every mistake, every success teaches you something valuable.”

A Shared Success Story

This event underscores the excellence and commitment of our Angel Hill Food Co. team. By sharing their time, knowledge, and personal experiences, Chris, Dan, and Tremaine demonstrated what it means to invest in the future. Through collaboration and creativity, they delivered a memorable culinary experience and helped nurture Southwark’s next generation of talented chefs.

Here’s to continued success, ongoing learning, and the incredible impact of sharing the art—and heart—of food.