CHEF, restaurateur and food writer Mark Hix left his London-based business to lead South Cheshire College catering students in an evening of fine dining.

Level 3 hospitality and catering students worked with the newly- appointed MBE Mark Hix in preparing a five-course fine dining experience, open to the public.

Mark was joined by his ex-Chef Director, Kevin Gratton, who directed the students in their 10-hour preparation for the event.

Smoked salmon three ways, sweet cheeks of Glenarm Estate beef and a dessert of rhubarb triangle were among the delicious courses on the menu priced at just £35 per person.

Rodney Densem Wines Ltd, known locally for its retail store in Nantwich, provided wines to order, with an overview of each presented by Mark Jefferies from the company.

Guests arrived for a reception drink in the setting of the college’s award-winning Academy Restaurant and Deli, before taking their seats where they were served by hospitality students throughout the night.

Mark Hix said: “The students all did a great job during this day. The Academy Restaurant has fantastic facilities and technology, all of which will help develop the students during their time here.

“I hope the students gain an insight into what they can achieve by somebody in the industry working alongside them.”

South Cheshire College’s Academy Restaurant and Deli was recently awarded Highly Commended AA College Rosette and named a Centre of Excellence for Service.

Former St Nicholas Catholic High School pupil, Theo Hulbert, was part of the team of students working with Mark Hix during the event.

Theo said: “I learned so much from the experience with Mark and Kevin. Their attention to detail was immense and it was such a high calibre event.

“I feel as though all of us did an amazing job and that we did the college proud.”

Hospitality and Catering lecturer and organiser of the event, Shane Guildford, said: “Our evening with Mark Hix was such a successful night for all involved.

“The students had a full day of learning and working alongside top chefs in the industry. The customers also were able to enjoy quality food at a reasonable price.

“We are very thankful to Mark and Kevin for their time with in the kitchen with the students.”