The visit was arranged so that the college’s advanced level three professional chefs could look at the process of growing forced rhubarb. There was also the chance to visit one of the Rhubarb warehouses to look at the picking and selection process to learn about how the products are all distributed.

The visit enabled the students to see a side of the industry that many chefs don’t, they were able to learn all about distribution, how and when to select the best ingredients and the process suppliers go through to ensure chefs receive the best products. It also gave them an insight into how importing fruit and vegetables has affected the British market, including how climate change has impacted the seasons.

Martyn Reeve, Sunderland College Lecturer in Catering and Hospitality said:

“The day was really enjoyable, the student got loads out of it and it will help with some of their upcoming assignment and practical work. It’s great that DeliFresh really go out of their way to help engage learners on a level that we couldn’t do without their support.”

Zack Turner, Level Three Student in Advanced Professional Cookery added:

“This was a really good trip. I wasn’t too sure what to expect but learning all about how they grow the rhubarb in the sheds and then pick by candle light was really interesting. It makes you really appreciate the ingredients when you know how much effort has gone into gowning them.”

Paul Marshall, Sales Executive at DeliFresh continued:

“It was great morning and a fantastic opportunity for the college students to get to meet such an important supplier as Tomlinson Rhubarb. They’re a great bunch of students!”

The college have further events lined up with DeliFresh for the remainder of the academic year and hope to develop this further in the years to come for future students.

If you are interested in enrolling onto a catering and hospitality course at our college, click here or pre-register for our taster session on the 27^th of February.