Hospitality and catering students from Reading College enjoyed a masterclass in lobster preparation and cookery by renowned local head chef, Sam May, on Friday 14 October.
Sam May is from the Anchor Inn, which holds two AA Rosettes and lies in the quiet village of Lower Froyle; providing “a taste of the best of Hampshire from the first bite to the last”.
The students were all taught how to humanly kill the lobsters, then collect and prepare the meat ready to cook in the correct way.
Neil Bardo, chef lecturer at Reading College said: “Sam brought in over £250 worth of live lobster for our students to prepare. This is a product we rarely buy in for the college, purely because of price. The students made a bisque with the lobster shells and a delicious lobster ceviche seasoned with an olive oil and lime dressing.”
The remaining lobster meat was carefully extracted by the students, then vacuum packed, finally ending up in a lobster ravioli dish at the Anchor Inn later that night.
Hospitality and catering programmes at Reading College are delivered by Activate Learning’s Lifestyles faculty, which along with other faculty departments, prides itself on employer engagement and developing links with key regional businesses. These links benefit students by developing relevant skills while at the college, as well as giving them access to potential work experience and employment contacts.