CATERING students at South Essex College's Thurrock campus enjoyed a masterclass led by an industry professional.

Ian Nottage, Chef Director and organiser of The Universal Cookery & Food Festival, attended the college's campus in Grays High Street to share his expertise and put students' skills to the test.

Ian is a chef patron of the college and has extensive industry experience. He cooked a vegan dish - ceviche of king oyster mushrooms with a blackened tomato, cucumber and avocado salsa.

Ceviche is traditionally a seafood dish originating in Peru, typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with chili peppers or other seasonings including chopped onions, salt, and coriander.

Ian used Maldon sea salt and seaweed to mimic the flavours of the sea and create a fishy taste to the dish. Once he had demonstrated the different techniques used to make the dish, the students had to recreate it themselves.

Graeme Collie, Head of Commercial Catering at the college, said it was a fantastic opportunity for the students.

He said: "We are privileged to have so many great connections within the industry. It is a real boost for the students when they have the opportunity to learn from different people who have many years of experience in catering.

"The students really enjoyed the session and we are looking forward to hosting more of these sessions in the future."

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