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Adam Paice

Adam Paice

I chose to study at ESC after visiting the college for a Taster Day.  I met the kitchen tutors and it just felt as though they wanted you there, which was nice. I can’t remember exactly what we made on the Taster Day, it was some kind of chicken pasta dish. That was good fun, getting us in the kitchen and working.


I feel that even though college has that safety net to catch you if you make mistakes, they prepared me not to make mistakes.

A typical week in catering would be two services, working for the Bistro or the Restaurant. I’d also have theory or practical lessons.

A typical week in catering would be two services, working for the Bistro or the Restaurant. I’d also have theory or practical lessons.

A typical week in catering would be two services, working for the Bistro or the Restaurant. I’d also have theory or practical lessons.

In August 2017 I started working at the four-star Ashdown Country Spa & Hotel. I went in at an entry level Commis Chef position that was being advertised as a part-time job. When I went up there I enquired about full time, as I was finished with College and wanted to get stuck in and started, which they offered me. I now have my own position to run in the kitchen, just three weeks into the post, which in incredible.

I feel that even though college has that safety net to catch you if you make mistakes, they prepared me not to make mistakes. I’d had three years here where I really got the base knowledge I needed to go up there and start straight away.

ESC is definitely one of the better Colleges locally to study catering. In terms of tutors and the people you’re actually going to be learning from - which is the important bit - Sussex Downs in Eastbourne topped anywhere I looked.

In my second year I was named one of the four ‘Students of the Year’ and then ‘Outstanding Student of the Year’. In my final year I was named ‘Catering Student of the Year’.

Robert Stevens

Robert Stevens

Nicole Allen

Nicole Allen