Brighton MET College Chefs Collective brings industry and students together  

Brighton MET College hosted the second Chefs Collective event earlier this month, hosting a high tea event at the Gallery Restaurant.

The Chefs Collective is an initiative set up earlier this year, which brings together producers, suppliers, restaurants, and Brighton MET students to network and make connections.   

It aims to improve connections between the college, students, and the hospitality industry, as well as enhance student’s learning experience.  

On the day, level three students were out in full force, preparing a wide variety of savoury treats for attendees, with drinks also available to visitors.  

The event also saw level one and two hospitality students receive a butchery masterclass from consultant chef Bruce Wilson, showing them the art of breaking down a pig into its various joints and cuts.  

Mark Hancock, lecturer in Hospitality and Catering, and one of the driving forces behind the Chef Collective, said:  

“As Brighton has a vibrant restaurant and food scene, we wanted to be able to showcase to local chefs and restauranteurs, food suppliers, and producers. What we do at the college and set a networking collaboration for the wider benefit of all parties.  

“We have had quality feedback from people in the industry, all are willing to engage with college on future skills opportunities and development for our students on and off campus, work placements, culinary skills, and exposure to the industry.  

“Our third Chefs’ Collective meeting in 2026 will feature a culinary competition, led by Nick from Restaurants Brighton. Local chefs and restaurants will team up, with our students assisting in the kitchen and front of house, using ingredients from local suppliers.”