Final year students of BA international hospitality management enjoyed a chili Thursday morning starting at 8am sharp to test solar cookers in non favourable conditions.  Solar cookers are extensively used in hot sunny countries so testing their cooking capabilities in cold and cloudy environments enabled students to visualise design shortcomings and reconsider how solar cookers can be designed and effectively utilised in countries such as the UK, in order to conserve energy and contribute to the reduction of  co2 emissions.

This is what two of the students that participated in the experiment thought:

Charlotte: This basic experiment was my first experience with the use of a solar cooker. In reflection, I find it really interesting that such a device, so simplistic in its use of resources and with such an obvious, undeniable environmental benefit, can still seem rather alien to people of our demographic that are so used to, and probably to a certain extent dependent on, the availability of electrical appliances.

Ellie : solar cookers seem a good idea as they use renewable solar power and save energy rather than use an oven or BBQ. It was quite fascinating to see how quickly the water heated up and the differences of efficiency between the two solar cookers and would love to see them in action again and in full swing when there is lots of sun.

Ioannis We hope to have another non-experiment in the near future where we cook some food in the solar cookers and enjoy lunch prepared by the power of the Sun and the prodigious hospitality of our amazing Food Lab, the Culinary Arts Studio.

Hospitality Provision in Brighton

Hospitality provision in Brighton, was put under the spotlight by our 2nd year students this term. As part of their ‘Design and the Environment’ module they were tasked with visiting a selection of independent coffee shops, restaurants and hotels.  This was followed by a stop at Middle Farm to look at the ranges of speciality food and drink products they offer in their farm shop, many of which are locally produced. Middle Farm is the home of the National Cider and Perry collection so some had to be sampled … for research purposes only of course!

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Tea for Two …. or Twenty Two?

It was no problem for our very capable students. One group of  guests this year were the Womens Institute, who were impressed with our use of vintage crockery for their tea.  To start the afternoon off they were offered a selection of sandwiches – with the crusts cut off of course! This was followed by savoury tarlets, home made scones with butter and jam finished off with a vast array of tasty cakes.


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Field Trip to the Ivy Restaurant, Brighton

The second year international hospitality students, as part of their ‘Design and the Environment’ module, were given an amazing opportunity this week to visit the recently launched Ivy restaurant in Brighton.

The Ivy Collection’s first coastal site is located in the grade II listed old post office, situated within the historic lanes. The students looked at the interior design of the building which aims to attract both locals and visitors alike. The walls are adorned with colourful vintage prints and locally referenced artwork inspired by the heritage of The Royal Pavilion and the origin of Brighton as a fishing village.

We were also even given a chance to admire the spectacular ladies toilets.

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Macmillan Coffee Mornings

Once again the CAS hosted two coffee mornings to raise money to for this great cause. Macmillan Cancer Support’s goal is to reach and improve the lives of everyone living with cancer in the UK. Our 1st  year students baked and served an array of tasty food to local residents, staff and fellow students. Sausage rolls, mediterranean tarts, gooey chocolate brownies and carrot and ginger cake  were on offer. 


First year students try ‘fork to fork’ eating


Our new intake of students are settling very well into their studies and have already started to feel at home studying and working in the Culinary Arts Studio. After introduction week the students started their academic life undertaking both academic work, and learning about the practical side of the course. They have all worked hard to integrate themselves into their new cohort and it already obvious that some students are making lifelong friends.

This group of students have been cooking various dishes over the last 2 weeks. They have learnt the importance of reducing food miles and the notion of ‘fork to fork’ or ‘spade to spoon’ eating. They have been out in the Culinary Arts Studio gardens, digging potatoes, harvesting onions, chillies, peppers, sweetcorn and courgettes. They have been picking the last tomatoes of the season for chutneys, and making soups and casseroles with this organic produce. A vegetable frittata and vegetable and bean casserole were among some of the dishes on the menu this week.

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Budding young chefs took part in a Masterchef Challenge at the University of Brighton in Eastbourne. The week-long challenge saw five schools from across Sussex preparing and cooking meals for visitors including Eastbourne MP Stephen Lloyd. Students from Cavendish School in Eastbourne served up a four-course meal in the University’s Culinary Arts Studio, supervised by University staff and student ambassadors. Students were split into teams to prepare each of the courses and each was judged  by a group of three judges On Monday the judges included  Stephen Lloyd

The event formed part of the University’s Compact Plus Programme which works with students from a range of backgrounds to help support them with information about university, talks and activities throughout their studies and into their careers.

Stephen Lloyd said: “It was fascinating … to see the way student ambassadors supported the youngsters in preparing and cooking the meals, to watch as the schoolchildren themselves engaged with the whole process, and then to cap it all off with a delicious meal.

“This was a tremendous illustration of just how the University of Brighton campus in Meads engages successfully with our local schools.” Marina Trowell, a University’s Outreach Co-ordinator, said: “The Masterchef Challenge is a great opportunity for school students to meet current University students and staff and to learn first-hand what it is like to be on a university campus.

“The Culinary Arts Studio is a great facility that provides a professional hospitality environment.  Thank you to everyone involved in the event and to staff members Gill Rogers and Gillian Parfitt and to a team of great student ambassadors who worked so hard to bring this all together.”

Hospitality Live!


Once again our students surpassed all expectations during their Hopspitality Live! module this semester. This expereince allows the students to run a cafe style operation, designing the menu and undertaking a full profit and loss evaluation of the experience.  Each team of students placed their own twist on the dishes served this year.  The  students embraced the idea of using some of their dishes from home to add a twist to their menus.  We were delighted to offer, greek, chinese, malaysian,  jordanian and mexican dishes to name a few, which made the whole CASBar experience truly international.    

BIAAB Award for Personal Licence Holders (alcohol)

Congratulations to the first group of students who have recently taken their BIAAB Award for Personal License Holders Course. They all achieved amazing results and of course this is another great addition to their CV’s. This qualification will be of real benefit whilst on their forthcoming  placements. Luke, Ilaria, Dylan and Vicky have double the reason to celebrate as they also recently passed their Level two Wine and Spirit Education Trust exams with flying colours too!

Pictured here are Ilaria, Luke, Matthew, Cheri, Dylan and Vicky,

2018 Research Poster Expo

After weeks of preparation, research and practise the final year students of  BA International Hospitality Management delivered a day of excitement and innovation for our module of Contemporary Issues in Hospitality Management. This resulted in a research poster expo which enabled visitors to vote for the best poster and thus deliver bonuses to the top 3 groups.


At least three out of the eleven concepts hope to push forward with bringing their concept to the market and the School of Sport and Service Management (SaSM) hopes to create an Incubator space to facilitate such enterprises

Dr Pantelidis module leader and Dr Conor Sheehan will reinforce the existing entrepreneurial network opportunities within the University of Brighton. They hope that the SaSM Imaginarium (an incubator named so after the Hospitality Imagineering postgraduate module) will be a beacon of inspiration for students wishing to take their concepts seriously and continue their careers as captains of their own future.

The poster expo was followed by a well-earned, goodbye, evening meal in the Culinary Arts. Studio. Upon reflecting on the day Gillian Parfitt who is course leader for the  BA International Hospitality Management and International Student liaison tutor said:  ‘What a fantastic day!  The Hospitality Expo 2018 exceeded all expectations this year and has provided a wonderful opportunity for the students to show just how creative and innovative they can be. I am so proud of all of them and the Hospitality Industry will be so lucky to have such excellent graduates across the world when they finish their course in July.  I am going to miss them all !