HOSPITALITY students watched cookery demonstrations, learnt how to pour champagne and went on a forest forage during a Bristol Chefs' Forum at Old Down Manor.
The students, largely fromCity of Bristol and Weston colleges, were able to meet and chat with professional chefs, see them create dishes and get an insight into the industry.
They were then taken on a forage in the grounds in Tockington, near Thornbury, by David Harrison, who seeks out ingredients for Michelin-starred chef Simon Hulstone.
He showed them how to tell the difference between those plants that can be safely eaten and others that can potentially kill.
Demonstrations were given by Matt Lord of the Bristol Hotel, MasterChef finalist Ross Marshall of Berwick Lodge and Manual Monzon, head chef of Old Down Manor.
Matt said: "I have been working with City of Bristol College for the last two years and have sourced apprentices through it. I really enjoy working with young people and passing on my knowledge and expertise. At the moment I have two apprentices from the college and they are doing really well."
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