Hospitality and Catering students shine at Centenary Ball

A team of chefs and front of house students from East Sussex College had the opportunity to put their skills into practice last week, catering for the prestigious Grand Centenary Ball, a glamorous 1920s-themed celebration held in Winchelsea.

The event gave students a real-world taste of working in a high-pressure hospitality environment, where teamwork, timing, and attention to detail were key to delivering a successful service. From preparing and presenting dishes to supporting front-of-house delivery, students helped ensure guests enjoyed a memorable dining experience as they celebrated 100 years of Winchelsea New Hall.

The group were praised for their professionalism and enthusiasm throughout the event, with students rising to the challenge and gaining valuable insight into the expectations of the hospitality industry.

Jeffrey Jordan, Lecturer in Hospitality and Catering at East Sussex College, said the students were a credit to the College and embraced the opportunity to showcase their developing skills in a live setting.

“We do so many events and activities within our HOSCAT department, but rarely as many as special as this centenary celebration. There are lots of special community groups and clubs, which means there are lots of fantastic opportunities for our students to cater for and get involved locally.”

For Sophie Thompson, the highlight of the evening was the opportunity to engage with guests and put her skills into practice. She said: “The best part of the Centenary catering at Winchelsea Hall was interacting with the public and showing off my skills. I learnt how to work in a very busy environment while maintaining professionalism at all times. Experiences like this at college really help me prepare for a job and give me the confidence and skills I need to succeed.”

Taylor Golbey spoke about the value of gaining first-hand experience at a live catering event. “I enjoyed preparing the food for all of the guests. This opportunity helped me see how real catering events work. Not only the size and scale, but also how important teamwork and communication is when working quickly to serve everyone.”

Reflecting on the event, Nikola Hradnanska said: “I really enjoyed the buzz of the event and loved seeing and serving the guests. It was a special night, and seeing everyone dressed up in their 1920s-inspired outfits made it feel even more memorable. It was great to be part of such a unique celebration.”

Opportunities like this are a key part of the HOSCAT experience, helping students build confidence, develop industry-ready skills, and prepare for future careers in hospitality, catering, and beyond. As well as gaining hands-on experience, students were able to make valuable industry connections during the event, with event sponsor Charles Palmer Vineyards expressing an interest in supporting future student enrichment opportunities through vineyard visits and wine tastings.