Culinary Classroom: That’s A Wrap 

This year’s Culinary Classroom concluded at the International Salon Culinaire, marking the end of an enriching 10-month journey for ten Angel Hill Food Co. chefs.   

Throughout the programme, chefs from various sectors of our business engaged in an immersive learning experience, deepening their knowledge, respect, and appreciation for the origins of food. Through monthly modules, our chefs explored a range of culinary disciplines, including sustainable vertical farming, low-carbon footprint recipes, breadmaking, chocolatier techniques, and butchery.  

The programme not only provided hands-on experiences at various food roadshows and street food safaris across the UK, but chefs were able to get a greater understanding from our suppliers and their passion for good food and sustainable supply chains. 

Led by Angel Hill Food Co’s executive development team, Culinary Classroom covered key aspects of the food service and hospitality industry, such as menu planning, seasonal recipe development and financial management. By the end of the course, chefs not only gained a greater understanding of food’s journey from farm to fork but also acquired essential business skills for long-term success.  

Matthew Vernon, Executive Development Chef, reflected on the end of the 24/25 classroom’s journey:

Our catering initiative reflects OCS’s commitment to investing in its people, equipping them with the knowledge and tools needed to sustain and grow their careers. It’s been wonderful seeing foodie updates and inspiration over on Angel Hill Food Co’s Linkedin page (take a look here) as well. 

Importance of local food suppliers 

With passionate, talented chefs across the UK driving our catering operations, it’s of paramount importance that we work with local suppliers with a reputation for quality, safe, and consistent ingredients. Here are a few of the suppliers we’ve had the pleasure of cooking with this Culinary Classroom: 

• Syan Farm provided an Eat Curious workshop, using recipes they created using high-protein, allergen-free, dehydrated pea & fava bean products in a 50/50 hybrid form with meat. 

• Campbell Brothers provided a butchery masterclass with Jim Doherty, a Master Butcher, one of only 50 in the UK. In this exclusive masterclass, they honed skills on whole chickens and pork belly, perfecting techniques to create crispy crackling and elevate their craft. 

• Oakchurch Farm gave us a lesson on farm to fork, crafting a delicious on-the-field menu including berry custard tarts, Eton mess and Chargrilled rib-eye paired with juicy asparagus with a runner bean salad.

If you’re looking for an injection of locally sourced, tasty and nutritious recipes into your catering provision, drop our team an enquiry today.