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 !


During the last year of their degree courses some of our students opt to take the Beverage Marketing module as part of their studies. This module develops an understanding of the beverage business in the local national and international context. It looks at how beverage marketeers deploy their resources and develop their market strategies, in both conventional and e-markets. As part of the module students are asked to critically evaluate a number of beverages using controlled blind tasting techniques, the data collected is used to underpin their academic studies.



Christmas is in full swing in Eastbourne

At this time of the year as winter is truly upon us, the Christmas tree and the decorations are up at the university.


This can mean only 1 thing,  the students are now producing and serving the 5 course Christmas lunch menu. A choice of two starters is offered, followed by a fish course and then the full Christmas lunch including ‘pigs in blankets’ (no sniggering please- it is locally caught sausage wrapped in bacon), roast potatoes and the much maligned Brussel sprout. This is followed by a choice of desserts and mince pies if you still have room.  Unfortunately for you, we were fully booked very early this year, so unless you are already booked in, you’ve missed your chance- but there is always next year!


‘Little Greek Pies’ were best selling dish of the week

On Thursday this week the most popular dish was the ‘Little Greek Pie’ They were so popular we had to make more mid-service to satisfy the demand. So you can have a go at these yourself we have included a recipe for you to try.

You will need:300 grams spinach leaves, 250 grams sundried tomato in oil, 150 grams feta cheese 1 egg,1 pack of  filo pastry. But why not experiment and add some mushrooms, peppers or onions to the mix.


  1. Pre-heat an oven to 160°
  2. Put the spinach into a large pan and cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
  3. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry cut it into 4 brush liberally with some of the sundried tomato oil. Drape oil-side down in a small 10cm  loose bottomed tin so that some of the pastry hangs over the side, repeat with all four pieces. Brush oil on ano Spoon in the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil. Repeat until you have used up all the filo and filling.
  4. Cook the pie for 20 minutes until the pastry is crisp and golden brown. Remove from the tins,  and serve with salad.

1st Year students hit the ground running in the CAS

The CAS is once again open to the public, being run this term by our team of enthusiastic 1st years. They have already undertaken afternoon tea events for various groups including the local Women’s Institute and held a very successful Macmillan event. They have also  commenced their studies at university running the studio as a live restaurant, serving traditional 3 course lunches to both local residents and university staff.

We hate to mention Christmas this early, but the students have been decorating mini Christmas cakes for sale, they are only £4 and would make a great present for a friend or a relative.

The favourite part of my course…

International Hospitality Management BA(Hons) final year student, Andrew Selwyn, on his favourite part of his course – the Culinary Arts Studio:

“My favourite part of the first two years of my course was my time in the Culinary Arts Studio (CAS).

“Going into the third year I knew I would miss it, so when I was asked to help in the CAS as a student ambassador, I jumped at the chance. The skills I had learnt from my year in placement were combined with my skills from the first two years, and I found myself taking on a teacher style role, with overseeing. I was also able to offer advice to the first and second years. Continue reading