This year’s Culinary Classroom has come to a memorable close, marking the end of an intensive and inspiring 10-month journey for ten chefs from Angel Hill Food Co. The programme culminated at the prestigious International Salon Culinaire, bringing together months of exploration, growth and hands-on experience that has broadened both culinary skills and professional perspectives.
The Culinary Classroom is more than traditional training – it’s a transformative experience designed to deepen a chef’s understanding of food from every angle. Over the past year, participants have immersed themselves in a wide range of culinary disciplines, from sustainable vertical farming and low-carbon kitchen techniques to traditional craft skills such as bread-making and butchery.
Each monthly module provided chefs with the opportunity to expand their knowledge and refine their craft in areas they may not encounter in day-to-day kitchen operations. This holistic approach not only strengthened technical skills, but also fostered a deeper appreciation of the journey food takes from farm to plate – an understanding that enriches both creativity and execution back in the kitchen.
Exploration, Immersion and Insight
A core strength of the Culinary Classroom is its combination of classroom learning and real-world application. Chefs participated in hands-on experiences at food roadshows and street food safaris across the UK, gaining first-hand exposure to food cultures, trends and supplier insights. These immersive experiences helped broaden perspectives on flavour, presentation and customer expectations – essential elements for any chef looking to innovate within modern catering.
Importantly, the programme also built meaningful connections between chefs and suppliers. Through these interactions, participants learned about the passion and expertise behind quality ingredients and sustainable supply chains. Understanding a supplier’s craft nurtures respect for quality and drives better decision-making in menu development – a key focus of the Culinary Classroom experience.
Growing Skills Across the Board
Beyond practical techniques, the programme covered crucial aspects of professional growth. Modules led by Angel Hill Food Co.’s executive development team introduced robust training in menu planning, seasonal recipe development and even financial management – areas that equip chefs with the skills needed to think beyond the kitchen and understand the broader business of food service. By the end of the year, participants not only gained culinary depth but also essential business acumen that supports long-term success.
Executive Development Chef, Matthew Vernon, reflected on the journey with pride:
Our Culinary Classroom chefs have been elevated within their profession and collaborative relationships have been nurtured. It’s been an incredible journey and a truly memorable class. I’m very proud of everyone and look forward to the reunion in 2026. It’s onwards and upwards for our chefs – exciting opportunities and competitions await in the future.
From Farm to Fork and Beyond
Participants gained deeper insights into the food ecosystem through visits that took them beyond standard kitchen walls. From mastering vertical farming techniques that maximise yield with minimal environmental impact to exploring how thoughtful ingredient selection influences flavour and sustainability, the Culinary Classroom emphasised that great cooking starts long before a dish hits the plate.
Interaction with suppliers such as Syan Farm, which specialises in innovative protein solutions, and master butchers who provided expert technique sessions, highlighted the programme’s breadth and commitment to grounding chefs in real food knowledge – from field to fork.
A Future-Ready Culinary Community
As the curtain falls on this year’s Culinary Classroom, the growth and connections built by this cohort are clear. Participants return to their kitchens with a wider skill set, enriched confidence, and a fresh perspective on the craft of food. The programme stands as a testament to Angel Hill Food Co.’s commitment to Culinary Classroom learning – not just as a training initiative, but as a cornerstone of professional development and culinary excellence.
With plans already in motion for next year’s expansion, the future looks bright for chefs who continue to push their craft, build community and champion creativity through lifelong learning.
