Chef of the Year Finalists Gain Behind-the-Scenes Industry Insight at Philip Dennis Foodservice
Students were given a unique behind-the-scenes insight into the food supply industry during an exclusive educational visit to Philip Dennis Foodservice as part of their preparation for the North Devon College Chef of the Year competition.
The finalists were welcomed by Tim Herman and Craig Seymour, who introduced learners to the history and growth of the long-established family business, explaining how the company fulfils orders for hospitality businesses across the South West through its depots in Devon and Oxford.
Equipped in full safety gear, the students toured the butchery department at Roundswell, experiencing first-hand the scale and precision involved in professional food distribution. Learners explored freezer facilities operating between -18C and -21C, as well as refrigerated butchery rooms maintained at 5C, while observing skilled butchers processing beef carcasses, lamb and pork.
One of the master butchers then demonstrated how to break down whole chickens – one of the protein options featured in this year’s competition. Students choosing chicken for their dishes were able to gather detailed technical advice and observe professional techniques up close.
The visit continued at the company’s fishmongers, where learners changed into fresh protective clothing before touring the seafood operation. Students watched a live demonstration on how to fillet sea bass, the second protein option available for the competition, while learning about fish preparation, handling and quality standards.
Richard Hands, Hospitality and Catering lecturer said: “I found the visit extremely informative and personally took away quite a lot of information that I can use to help in my teaching. The learners should also be able to use what they have learnt either in industry when setting specifications for their butchery or wet fish, or if they continue at college in their assignments to show an understanding when it comes to purchasing.”
Students also shared their enthusiasm following the experience.
Lauren Freeman, a first-year learner, said: “I loved learning about what goes on behind the scenes of a food distribution centre.”
Second-year learner JJ Sparks described the trip as “what could be a once in a lifetime opportunity”.
Riley Cooke, a first-year learner, added: “It was good to see how a production works and what goes on behind closed doors.”
