Three Michelin star chefs plus chefs from Michelin-star restaurants are to create a spectacular occasion in Scarborough.
Andrew Pern, James MacKenzie and Paul Welburn will also be joined by internationally-renowned Master Sommelier Ronan Sayburn as they create a unique four-course dinner.
They were all students at the Yorkshire Coast College site in Scarborough.
The dinner is being organised by the Scarborough Business Ambassadors and supported by the Grimsby Institute with Yorkshire Coast College catering hospitality department – where an astonishing roll-call of 40 star chefs and top cooks have been trained over the years.
The dinner will be held as part of Scarborough Engineering Week, taking place at the Spa in October, with ticket details to follow.
Peter Wilkinson, of the Ambassadors, driving force behind the creation of the University Technical College and co-founder of Engineering Week which attracts thousands of pupils and students each year, said: “It will be a world-class event on the Thursday evening October 13, to crown off Engineering Week.
“We are working with Gill Alton, chief executive of Grimsby Institute, and her team, plus the University Technical College team and Andrew Pern, of The Star at Harome, and his guest chefs, to deliver an event which can only be described as a dream ticket in career-based inspirational education.”
Students from both colleges will assist on the big evening.
He added that this was the first of many events that the new University Technical College – which opens next month at Weaponness – is planning with the Grimsby Institute.
Gill Alton, who also oversees Yorkshire Coast College in Scarborough, said: “Yorkshire Coast College has an incredible history of producing Michelin star chefs and October 13 is a fantastic opportunity to work together with the UTC and the Scarborough Spa to showcase hospitality at its very best.
“The collaboration between the UTC and Yorkshire Coast College illustrates what can be achieved when organisations who are passionate about education come together to promote vocational educational. We work well together and believe this will be the first of many initiatives which will support young people in Scarborough.”
Margaret Calver trained many of the star chefs. She said: “During my time at Scarborough Technical College, which is now Yorkshire Coast College, it has been a pleasure to teach so many students who have gone on to achieve so many high accolades in the hospitality and catering industry.
“The secret of our success is that we ensure that students take part in additional activities, as well as their main qualification, such as work experience in France, a wide variety of functions such as the Beaujolais Nouveau and St Emilion wine events and visits from many famous chefs who inspired the students.”
Mrs Calver added: “I am looking forward to working again with the chefs during the Michelin Star night and introducing these extremely talented former students to our current students who will be supporting the event”.
Andrew Pern, who has family in Whitby, is executive chef/director at The Star Inn at Harome, near Helmsley, and will be creating the main course with suckling pig loin and cider-braised cheek.
James Mackenzie is chef/patron of The Pipe & Glass Inn, near Beverley, and will be creating the starter which includes braised game and ale gravy.
Paul Welburn, of The Leconfield, Sussex, is the former head chef at Gary Rhodes’ Michelin-starred W1 restaurant, and will be creating a fish course.
Canapes will be made by Anthony Gascoigne, former chef at the Michelin-starred Heathcotes Restaurant, and Martel Smith, of the Dawnay Arms near York, who is creating the dessert of gateau with brambles, is the former pastry chef at Marco Pierre White’s Michelin-starred Oak Room.
In charge of wines will be star sommelier Ronan Sayburn, who was Yorkshire Coast College’s workshop manager at the Fledglings Restaurant when he was snappedup by Raymond Blanc as a trainee wine waiter at Le Manoir aux Quat’Saisons in Oxford.