The dinner kicks off Bradford College’s £32m redevelopment

By Angela Green: Dinner kicks off Bradford College’s £32m redevelopment.

Chef News is sponsored by the Kitchen Porters Club

More than 40 guests attended a launch dinner at The Grove Restaurant to hear about plans to transform Bradford College. Hosted by Exose Grant, the event showcased some of the College’s extensive construction projects that will soon take shape.

Projects include new £3.5m T Level vocational facilities, a £6.9m refurbishment of derelict garden mills and the construction of a new £17m future technology center on Thornton Road .

Christopher Malish, Deputy Director of Finance and Corporate Services at Bradford College, opened the dinner by saying: “These projects are a huge boost for the college, but also a transformative investment in Bradford, supporting the wider development of the city centre. The new facilities will enable the delivery of curricula designed to address big societal challenges, enrich the local workforce and showcase a range of inspiring careers.”

Guests included Lorraine O’Donnell (Chief Executive of Bradford Council) and Naz Shah (MP for Bradford West), as well as representatives from Couch Perry Wilkes, JCT600 and Bond Bryan Architects. Also present were representatives from Tilbury Douglas – the main contractor for the refurbishment of Bradford College’s Garden Mills.

Alongside the peer-funded £1.2m refurbishment of the existing ATC building and a new substation facility, these new facilities are part of the estates ambitious strategy – to promote careers in vital sectors that support regional economic growth.

During the evening, Exose Grant (former Masterchef and Bake Off The Professionals finalist) treated guests to a three-course gourmet menu prepared and delivered with Level 3 catering and hospitality students. The menu consists of:

• Wye Valley asparagus, slow cooked egg, fried dough, crispy Parma ham, onion and thyme puree, beer pickled onion and beer pickle gel
• Chives and tandoori spiced leg of lamb, sweet potato fondant, sweet potato mash, spinach yogurt, sauteed spinach, lamb sauce, coriander garlic bread and mint yogurt
• Vanilla cheesecake, strawberry compote, basil syrup and crumble

The event was created thanks to the College’s ongoing partnership with the Chef’s Forum – a national organization that provides catering students with vital industry experience. The Chef’s Forum features top international chefs visiting colleges throughout the academic year. Each demonstrates techniques and shares expert knowledge on a specialty topic or cuisine.

At the age of 18, Exose started his first job as a professional chef at James Martin in Manchester and went on to compete in Masterchef: The Professionals 2019 aged just 22. Then, in early 2022, at the age of 24, Exose took over. the kitchen at BLVD Manchester, creating a variety of new pan-Asian style menus. Exose’s love of learning and competition led him to enter the Bake-Off in 2019.

The dinner was followed by a question and answer session with Exose. Service throughout the evening was provided by Level 2 Catering and Hospitality students under the watchful eyes of lecturer, Richard Barker.

Chef News is sponsored by the Kitchen Porters Club

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