Lewtrenchard’s Head Chef Gives Top Class Butchery Lesson to Plymouth Students

Lewtrenchard’s Head Chef, Matt Peryer, joined other top chefs in the region give a class in butchery to students at a Plymouth college.

Matthew Peryer, and his Sous Chef Mark Styring, worked alongside top chef Peter Gorton to assist students at City College Plymouth to prepare and serve an impressive range of canapés for the Chefs’ Forum guests. They were joined by Jack Cook and Paul Underwood of Taste of the West gold award-winning Walter Rose Butchers.

Matt Peryer said he was extremely impressed with his brigade of student chefs. He confirmed he would be happy to work with them in his kitchen and would be sourcing an apprentice from City College Plymouth; ‘Plymouth College should be very proud of their students as they were very professional and made the day a great success. I look forward to work alongside the staff and students again in the very near future.’

Helen Marshall, head of curriculum catering and hospitality at City College Plymouth said: “It was great for our staff and students to be involved in such a worthwhile event. The Chefs’ Forum events are a great opportunity for us to showcase the excellent calibre of young chefs and hospitality professionals-to-be at our College.”

Top Chef Matthew Peryer

Top Chef giving butchery lesson to Plymouth Students

The Chefs’ Forum works with catering colleges on a South UK-wide basis to forge links between hospitality students, employers and suppliers. Catherine Farinha, founder of The Chefs’ Forum added: “It is of the utmost importance that students are introduced to inspiring chefs in industry, the best produce, latest equipment and corresponding cooking techniques whilst training to ensure learning at college truly represents the professional kitchen and vice versa.

For more information and photographs about these top chef read more here: http://www.plymouthherald.co.uk/Devon-chefs-class-butchery-Plymouth-students/story-20842641-detail/story.html