Stars of the future

What makes the dining experience with us so very special is our students. There may be slight teething problems as they perfect their art, lecturers may occasionally have to advise in front of you. But how incredible to be part of the journey of our future stars, many of whom go on to run or work for Michelin-starred restaurants themselves.

Made up of students on our chef, bakery, foodservice and hospitality courses, the professionals-in-training working in our restaurant couldn’t be more passionate about learning their craft and bringing the ‘wow’ factor.

Springboard to success

Our students range from school-leavers at the start of their journey through to master’s students perfecting the management skills they need to complement their culinary ones, from fishmongery, butchery and smoking to pâtisserie and wine-pairing.

What they all have in common is they get to put their training into practice with you, real-life paying guests, at Restaurant at Birmingham College of Food. It’s invaluable and has been the springboard for some incredible graduate success stories.

Saffron Balu

Chef at Restaurant at Birmingham College of Food
Level 3 Professional Cookery 

“In this setting, you are working to a high standard and under timed pressure for real customers. We did a front of house event for a few customers last year and they really enjoyed the fact students were serving them. It was really rewarding and it’s amazing when people compliment you. It spurs you on.” 

Elizabeth Hull

Chef at Restaurant at Birmingham College of Food
Level 3 Professional Cookery 

“Working in the training restaurant is a lot of pressure, but that’s the point. It is the greatest rush of adrenalin, and it makes you better. There might be 60 people in the restaurant, you’re in full swing and it’s fast-paced – there’s nothing like it. And even if you make mistakes, the lecturers are there to guide you and help you out.”

Working with the best

Our students go on placements at Michelin-starred restaurants including Purnell’s, Simpsons, Carters of Moseley and Le Manoir aux Quat’Saisons. They have masterclasses with top professionals including renowned pastry chef Anthony Audebaud and guest lectures with the likes of Marco Pierre White.

“We are very fortunate as we are able to enhance learning through masterclass enrichments with Michelin-starred chefs from the likes of Opheem, Simpsons, Purnell’s and Carters of Moseley. Our students are also able to gain first-hand placement experience at top establishments, which lead to full-time employment with chefs such as John Williams at the Ritz and Heston Blumenthal.”

– Kali Davidson, Head of Birmingham College of Food

Scooping awards

Our students are five-times winner of the Nestlé Professional Toque d’Or, have competed in the Bocuse d’Or – the world’s most prestigious culinary competition, been placed in the top 10 in the Culinary World Cup and taken the podium at the likes of Cake International.