Middlesbrough College Catering + Hospitality

Huge well done to our Level 3 Kitchen & Larder 25/26 cohort for putting on a brilliant social action project this evening, raising money for Zoe’s Place Middlesbrough! They were supported by our Level 2 and 3 Front of House students, who did a fantastic job serving guests across three kitchens. We were also lucky to have Tracy from Zoe’s Place come in and share more about the amazing work they do. The students used the event as a final run-through before next week’s assessments, preparing and cooking their dishes and gaining valuable feedback from guests to help them improve. We wrapped up the evening with an in-house awards ceremony to recognise those who’ve really stood out this year; safe to say, very proud tutors all around. Well done to everyone involved!

Well done to our L2 Professional Cookery Student Nathaniel for an amazing 2nd place in the competition 👏🏼

Our Level 4 HE students demonstrated a strong understanding of the assignment brief here 👌🏻 by creating seasonal vegetarian spring tartlets suitable for an amuse-bouche or starter. Their work showcased excellent research, along with thoughtful consideration of flavour, presentation, and overall sensory experience. If you’re interested in our HE management courses in catering & hospitality check out the link with further information about the course we offer https://www.mbro.ac.uk/courses/fd-culinary-arts-and-management-full-time-level-5/

Congratulations to our students who represented us at the inter-college competition held at Sunderland College on Monday. Their outstanding efforts resulted in impressive 2nd and 3rd place finishes. Most importantly, the event provided valuable opportunities for students to gain experience, showcase their creativity, and further develop their skills. Well done to both our back-of-house and front of house students for their hard work and professionalism.

Industry week 2026 ✅ We had the pleasure of welcoming from who provided a demonstration of gutting, de scaling, filleting, and scoring sea bass and the important steps in cooking & serving. Kieth also provided live feedback for our students after an interactive session and Sophie our L3 Kitchen & Larder student won a hodgsons oyster knife!

We then finished off industry week with from , who showcased his incredible skills and knowledge, and shared his passion for the Spanish/ south of France food culture after spending many years working there.

Day late posting….day four of industry week!

What a fun filled day, starting off with Chris from who demonstrated breaking down half a side of pork, into portion controlled cuts and into sausages!

Then we had , from who provided a sea bass ceviche, steak tacos. Whilst the food was incredible, Nick discussed important topics from trends within the industry, margins, and how his Latin influence has impacted his style of food. Also reaching the knock out stages of Master Chef!

And last but not least; , spoke about his South African and Indian culture and how this has influenced his cooking style, since his appearance on master chef 2023 and reaching the quarter finals! Owen now spends a lot of his time speaking in food shows & food demonstrations. Owen created his bunny chow curry & his own onion bahji using his own spice range!

Day three of industry week!

Huge thankyou to Paul & Sarah from . Paul showcasing his excellent knowledge and passion for the industry, discussing latest trends, seasonality, allergens and accommodating customers demands. Sarah had a full circle moment, after completing her L2, L3 and BA Honours Degree in Culinary Arts Management now working with Paul and showcasing her excellent skills and knowledge to our students.

A special thank you to Tony Beal from Cafe Vinci for delivering an excellent barista training session. Students learned the key techniques behind producing high-quality coffee, including correct grinding, distribution and tamping of coffee, as well as how to steam milk to achieve smooth microfoam. The session also introduced students to basic latte art, allowing them to combine technical skill with creativity in a hands-on learning environment.

We would also like to thank our HE Hospitality team Chantelle and James, for hosting an exciting cocktail-making session. Students explored the fundamentals of shaker cocktails, including accurate measuring, flavour balance and confident bar techniques. The session also focused on creative demonstrations; including flame techniques!!

As part of the week, F&B students also visited The Stack, where they explored a modern hospitality concept and learned about different service styles used to create a vibrant and relaxed guest experience. The visit provided valuable insight into contemporary street food trends and innovative food concepts within a real working venue.

Day two of industry week; it’s been a busy one! As always it was a pleasure to welcome Kate and Matthew from . Kate discussed their excellent chef development programme, and Executive Chef Matthew provided three dishes for students to try. Discussing utilisation, dish popularity, and minimising food wastage. Most importantly how to have fun with food, and the story behind Rudding Parks “Big Mack”.
Then a beautiful, impressive and improvised lamb dish from our head chef Jon. Showcasing his molecular gastronomy skills, and proving how far one item can go/be utilised in different ways. And finally, welcoming back with the . For a competition with our apprentices, supported by one of our fabulous lectures Clare.

Kicking off industry week with a fantastic talk and demonstration from , who travelled from Nottingham! Connor discussed the importance of local produce, flavours, cooking techniques and much more! Connor provided a beautiful lamb dish from his menu, from his restaurant 👌🏻

Our L2 professional cookery students in service for our seafood spectacular night last night, with our head chef Jon Appleby. So early into their course and they are showing so much commitment and enthusiasm! Well done guys 👏🏼. Please email our for up and coming events and book your slot, staff and students cannot wait to welcome you all.