[S]tudents at Furness College played host to the crew of HMS Anson for a celebratory dinner.
Over 20 Catering and Hospitality students gained valuable experience during the traditional Royal Navy Mess Dinner, which was held at the Restaurant at the Channelside campus on Tuesday 27th March.
Students assisted in preparing the three-course meal and serving guests at the dinner, including Senior Naval Officer, Lieutenant Commander Mark Moulding and the Guest of Honour, Captain N S Bower Royal Navy.
Guests at the event, which was partly funded by the Royal Navy and Royal Marines Charity, dined on ham hock terrine with malted bread and apple chutney, followed by pork fillet with a red wine jus and a trio of mouth-watering mini desserts.
David Ramsey, Chief Petty Officer Writer (Submarines) Mess President for HMS Anson, said: “Our inaugural Company Mess Dinner for HMS Anson has been a huge success.
“As well as providing an opportunity for the crew of HMS Anson to socialise and reflect on the important role of a submariner, the event also gave the Catering and Hospitality students at Furness College the opportunity to gain some practical work experience.
“The Royal Navy is actively recruiting chefs and stewards to serve on ships and submarines, so we were able to give the students an insight into some of the career opportunities available to them after successfully completing their course.”
Clare Moncrief, Course Tutor – Hospitality and Catering, added: “We were delighted that the crew of HMS Anson chose the Restaurant to host their celebration.
“The dinner has given our students the chance to experience a large event and use their skills to provide high standards of catering and service.
“We look forward to welcoming the Royal Navy back to Furness College in the future.”
