Staff enrol in TCG's school of food and wine

Staff enrol in TCG's school of food and wine

Trafford College lecturers Paul Taylor and John Pitt have been spreading some lockdown cheer to their colleagues across The Trafford College Group by hosting weekly live cooking sessions alongside a virtual wine club.

Talented chef Paul has been delivering the live demonstrations from his kitchen at home and recipes so far have included a cooked to perfection ‘Duck Leg, Cassoulet of Beans’, 'the ultimate fish pie' and culinary favourite, 'coq au vin'.

During the lessons, staff have been guided step by step through the recipe of the week, whilst Paul shares cooking hints and tips, and takes questions.

As well as learning how to cook a delicious meal, staff have also been invited to learn about, and taste, a selection of wines at ‘Wednesday’s Virtual Wine Club’, hosted by Catering and Hospitality Lecturer, John.

Staff are provided with their recipe and shopping list ingredients at the start of the week, ready for the live cooking session on Friday. They are also given suggested side nibbles for their wine experience, along with a recipe of the week by wine connoisseur John. Celebrated tipples including 'Coteaux Varios En Provence' and 'Cremant Du Jura' have proven a big hit with tasters.

This isn't the first-time Paul has put his famous catering skills to good use over lockdown. Last year, the Michelin-star experienced chef hit the headlines after helping to feed NHS staff and vulnerable residents who were struggling during the Coronavirus outbreak.

Paul, who lectures at the College’s award-winning Aspire Restaurant, went above and beyond the call of duty to support not only his students, but individuals who were self-isolating, and staff working on the front-line at Wythenshawe hospital.

His efforts saw him celebrated with a special recognition award from the High Sheriff of Greater Manchester.