Alumni Return to Kings Restaurant for Real-World Dinner Service Experience
East Sussex College’s Kings Restaurant in Eastbourne welcomed two former students for a special alumni dinner service, giving current Hospitality & Catering students the chance to work alongside industry professionals in a realistic fast-paced evening of live service.
The special alumni evening, held on Tuesday 2nd June, brought together a team of returning graduates who trained at the college, offering current students the opportunity to experience a live service environment with guidance from professionals now working at the highest levels of the sector.
Returning alumni included Charlie Simmons (Head chef of new Worthing pier Restaurant Ebb) and Adam Creasy (Head Chef, Light Restaurant at The Towner). Both played a key role in leading the kitchen throughout the evening, bringing real industry expectations into a training environment.
The event was designed to mirror the intensity of a professional restaurant service. Students arrived in the afternoon for briefings led by alumni before moving into a focused preparation period, refining dishes, setting the restaurant space, and preparing for a fully booked evening service.
In the kitchen, Charlie Simmons led student chefs through preparation and service, ensuring timing, consistency, and presentation met the standards expected in a working restaurant. Across front-of-house, Restaurant manager Oliver Zecchin and Lynsey Portingale guided students through guest arrivals, table service, and the coordination required to deliver a smooth and professional dining experience.
As guests arrived from 6.30pm onwards, the atmosphere shifted into full service mode. By 7pm, Kings Restaurant was operating at full capacity, with students responding in real time to the demands of a busy service environment, supported closely by alumni mentors.
Throughout the evening, experienced chefs and hospitality professionals worked alongside students, offering advice, correction, and encouragement as the pace intensified and the expectations of a live service took effect.
Aidan Stanley-McDonald, Level 1 Culinary Skills student, said, “It really showed me the fast pace of working in a kitchen, but also how much fun you can have. Both of the chefs were really friendly, and it’s nice to have someone put you in your place once in a while. Overall, I had a really great time and a lot of fun.”
In the kitchen, Charlie Simmons spoke about returning to the college and working alongside the next generation of hospitality professionals: “I wanted to be involved in the alumni dinner because I’m passionate about giving something back to the industry and helping students make the step from college into professional kitchens. This isn’t typical college food - the standards are really high.
“I want students to understand what they’re capable of and see the opportunities available to them. It’s brilliant to come back, work with new people, and hopefully encourage the next generation coming into the industry.”
The event once again highlighted the strength of East Sussex College’s hospitality provision and the value of its growing alumni network. By returning to the environment where their own journeys began, alumni were able to pass on real-world experience and demonstrate the standards, pressures, and rewards of working in the hospitality industry.
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