Students showcase culinary and hospitality talent at the Senedd in collaboration with the Game and Wildlife Conservation Trust Wales

Catering and hospitality students at Coleg Ceredigion were invited to showcase their professional culinary skills at the Senedd in Cardiff, at an event with the Game and Wildlife Conservation Trust (GWCT).

Bwyty Maes y Parc, Cardigan campus’s training restaurant, was invited to prepare, cook and serve a canapé reception at the Senedd for 50 people at a ‘Saving our Curlews’ event, where they were asked to highlight game, conservation and sustainable Welsh ingredients.

Five students were tasked with the culinary side, using the Senedd’s kitchens and five were tasked to offer a professional front of house service. 

Canapes included duck liver parfait tians, topped with fig and tomato chutney and cornflowers; Welsh honey and lemon citrus tartlets, topped with Italian meringue and lime zest; Laverbread tapioca cracker topped with Saundersfoot cockles and bacon jam. Smoked Swansea Fish salmon, Squid ink cracker with Avocado Puree, Salmon Roe; Taramasalata and Welsh Wasabi pinwheel topped with Micro Greens. 

They were served to members of the GWTC, special guests and Senedd members. 

A menu and supplier booklet were produced by the college for the event and included local suppliers Caws Teifi, Caws Cenarth, Swansea Fish, Green Up Farm, Cardigan Bay Fish, Dewi James a’i Gwmni, Welsh Truffle Company, Castle Hill Farm, Hyphae Shroomery, Mêl Aberporth and Câr y Môr.

Bwyty Maes y Parc was extended the invitation following a GWTC fundraising event being held and catered for at the college and a further invitation for student demonstrations at the GWCT tradestand at the Royal Welsh Show. 

Huw Morgan, senior lecturer in professional cookery and hospitality at Coleg Ceredigion’s Cardigan campus said: “We would like to extend our sincere gratitude to GWCT Cymru for the opportunity to cater for their Save The Curlew event at Y Senedd.

“It was a truly remarkable experience for our learners, allowing them to showcase their skills in preparing, cooking, and serving a canapé reception at the heart of Welsh Government. 

“This event provided an invaluable platform to champion Welsh produce, celebrating the exceptional quality and diversity of our local producers and suppliers from across Wales. We are incredibly proud of our learners for their dedication and professionalism throughout this event, and we are honoured to have been a part of such a significant occasion.”

Sam Everton, lead chef lecturer at Coleg Ceredigion’s Bwyty Maes y Parc in Cardigan, added: “Thank you for the opportunity of asking us to provide our catering services at the Senedd. 

“It was a true honour for myself, Huw, and our students to participate in such a prestigious event. The experience was immensely valuable and reflects our role in catering for such an iconic venue.

“We hope that the food we provided, successfully conveyed the story of local, sustainable practices that align closely with GWCT values and we would be delighted to collaborate again.”

Beef supplier, Susan Loxdale of Castle Hill Farm said: “Thank you for your exquisite food and immaculate services, you are a wizard with flavour combinations and as some of the GWCT members said, ‘an explosion of flavour at first bite’. You are creating so many wider opportunities for our students and bringing them much more in their education.” 

Alaw Ceris, Wales fundraising and engagement officer for GWTC Wales added: “An unparalleled professional service from an enthusiastic and courteous crew of students and staff. Thank you so much for creating food that added so much to our event. A privilege to work with you once more.”

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