An award-winning chef has applied his expertise to oversee culinary preparation for an evening of fine-dining and entertainment at Stratford-upon-Avon College.
Wayne Sullivan, Head Chef at The Old Stocks Inn in Stow-on-the-Wold, joined the College’s own highly-skilled Catering students in the campus’ industry-standard training kitchens to assist them in the creation of the menu for the College’s Governors’ Dinner.
The event was sponsored by Chairman of the Board of Governors Lord Digby Jones and Governor Tony Bird, Chairman of the Stratford-based Bird Group of Companies. Held on campus on Thursday 10 November, the dinner acted as a ‘thank you’ from both of them to College staff and Governors, celebrating the hard work and successes of the whole team over the last year.
The evening was presented with a spectacular World War One theme to mark one hundred years since the conflict took place. The College’s Academy Restaurant and three theatres were transformed by talented Technical Theatre students into period locales, while Performing Arts students entertained attendees with a variety of period dramas and musical numbers.
Wayne has a rich culinary background. His successful career has seen him rise through the ranks and hone his exceptional talents in kitchens in hotels and restaurants throughout the Cotswolds and London as well as the USA, working in some of the world’s best restaurants, including Marcus Wareing’s Petrus and at The Hotel Wheatleigh in Massachusetts, USA.
A true Cotswold chef, Wayne is well known in the area, having worked within the teams at several highly regarded local venues. He was famously Head Chef at the AA 2 Rosette awarded restaurant, Parkers Brasserie, when it was named by Cotswold Life as Restaurant of the Year, and has since added The Kings Head in Cirencester, being a member of the opening team alongside Stephen Mannock, The Bathurst Arms and The Wheatsheaf to his repertoire. As the current Head Chef at the Old Stocks Inn, he has many big plans for the coming year.
Wayne was delighted to be invited to join the students by College Principal and CEO Nicola Mannock. “Teaching isn’t something that I have a huge amount of experience in, but I’ve always believed in supporting the development of young chefs and giving them as much knowledge as possible. I hope that I’ve been able to impart some expertise that enhanced the creation of the menu.
“The facilities here give the students a great grounding; they let the students know exactly what is to come in the industry and the lecturers here are very experienced, they have great knowledge and they provide really solid foundation for the students before they move on to their careers.”
Shelley McGonigle, Assistant Head of Department – Hospitality and Catering, was thrilled to give the students the opportunity to work alongside such a respected chef. “On behalf of the College, I’d like to extend my sincere thanks to Wayne for giving up his valuable time to share his expertise with our students and staff. It’s been great to have him here. The experience has been of immense benefit to the students – they have learned so much from him about creating menus – and without his input I’m sure the evening would not have been so successful. We look forward to collaborating with him again in the future.”