Seven catering students from Newtown College joined Michelin-starred chefs at The Metropole Hotel & Spa in Llandrindod Wells to create a celebration dinner to mark three decades of independent hotel champion, Welsh Rarebits.

The students helped Michelin star chefs, Bryan Webb of Tyddyn Llan in Denbighshire, and Shaun Hill of the Walnut Tree in Abergavenny, as well as The Metropole’s own award-winning head chef, Nic Edwards, put the celebration feast together.

The menu, devised by Bryan Webb, included pheasant mousse, sea bass in laverbread sauce, venison with goat’s cheese gnocchi and elderberry sauce, followed by plum soup with cinnamon ice cream.

Emyr Griffith founded Welsh Rarebits 30 years ago to help bring Wales’ fine hotels and world class chefs to a wider audience.

“Emyr has helped put Welsh hospitality on the map, by flagging up independently run hotels that have character, charm, a warm welcome and great food,” says Justin Baird-Murray, MD of the family-run Metropole.

“We are delighted to provide an opportunity for the next generation of chefs to work alongside top names in the industry, and hope this will inspire them to carry on the outstanding culinary tradition we now enjoy in Wales.”

The students were: Sophie Brunt, Dafydd Bound and Ellie Williams from the VRQ Level 2 professional cookery and food and beverage service, and Jordan Dunt, David Hunter, Jordan Perry and Robbie Lang from the NVQ Level 3 professional cookery course.