TWO Wigan and Leigh College catering and hospitality students found themselves in eilte company as they prepared a feast at a top event.
The teenagers were given an opportunity to learn from culinary experts at a five-star dining event.
Nineteen-year-olds Cameron Davies and Adam Neary joined 13 other youngsters from across the country at a special gathering held at Titchwell Manor, Norfolk.
The college duo who are both studying on level 3 programmes, were the only students selected to attend the event from the north of England.
The event, which is in its sixth year, was organised by Dingley Dell farm in Suffolk, which rear pork to strict welfare standards, and then showcase the meat in their flying visit events held at different locations each year, with this year’s taking place at Titchwell Manor.
Budding chef, Cameron, who prepared the desert course of apple tart tatin, learned from Michelin-starred chef Phil Thompson of Auberge du Lac at Brocket Hall, head chef Eric Snaith and Chris Mann of Titchwell Manor, Russell Bateman from Colette’s Restaurant, Roger Hickman of Hickman’s Restaurant and Sam Bryant from Stratton’s.
Adam, who is front of house, worked with Titchwell Manor’s Mark Dobby and Jamie Aram from Hallgarten Wines, as well as Franck-Lin Dalle, the owner of Chateau de Campuget to select the wine parings.
As part of the event, the students received recipe sheets, specialised wine lists and will also attended a presentation class led by master chef, Murray Chapman.