The Year 10 hospitality and catering students were given a tour of the kitchen and had the opportunity to grill chef Nathan Davies with their questions.
‘We were delighted to welcome Les Beaucamps High School to our restaurant and show them around,’ said the executive chef of the Michelin star restaurant.
‘We hope they enjoyed the experience and learned something new that will help them with their studies.’
The students learnt about the restaurant’s history, the process of setting up and the costs involved in running a kitchen.
They also heard about the process of earning a Michelin star and the benefits of using local produce.
As part of the tour, they had a taste of some of Vraic’s desserts, such as homemade fudge, traditional Welsh cakes and bite-size strawberry jelly sweets.
Hospitality and catering teacher Cora Norman said that the trip bridged the gap between classroom theory and real-world experience.
‘We focused on key syllabus objectives, including examining Michelin-star standards, understanding seasonal and local menu planning, and exploring diverse operational roles within the industry,’ she said.
‘This hands-on experience successfully brought the students’ theoretical knowledge to life, providing them with a significant advantage as they prepare for their qualifications in Year 11.’
You need to be logged in to comment.