Mitch Tonks launches seafood academy with South Devon College

05 September 2012 by
Mitch Tonks launches seafood academy with South Devon College

Restaurateur and food writer Mitch Tonks has joined forces with South Devon College to launch a new Seafood Academy in October.

Tonks will launch the academy officially at the college on 10 October. He has three restaurants in Bristol and Dartmouth. His Seahorse restaurant in Dartmouth, which he co-owns with Mat Prowse, won Best Seafood Restaurant in the Which Good Food 2013 guide.

RockFish in Dartmouth has also just been named for the third year running as one of the UK's top 10 independent fish & chip restaurants.

As part of the academy, one of the training kitchens at the college will be designated "The Mitch Tonks Seafood Academy", where Tonks and the team at the Seahorse will run masterclasses for existing college students as well as for chefs already working in the sector locally.

He will also work with the college's chef lecturer teaching team to enhance the curriculum for full-time students and apprentices, providing a special focus on world-class fish dishes.

Mitch Tonks said: "South Devon College is all about developing the potential of young people; working with them to open the ‘Mitch Tonks Seafood Academy' is going to be a serious part of that.

"Working with the tutors at the college is a treat. The college has state-of-the-art facilities and a team who are dedicated and committed to getting the best out of everyone around them - it's an honour and a pleasure to be involved. I really want to help inspire young people to see this route as a great one for their future."

College principal Stephen Criddle said: "We share a passion for excellence with Mitch and are delighted to announce this new and dynamic partnership. Mitch is brimming with ideas about how to inspire the next generation and we really welcome his support.

"There are many exciting jobs available in hospitality and tourism, both locally and further afield; we believe Mitch will encourage more young people to consider a career as a professional chef."

By Neil Gerrard

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