Local produce training for chefs

Fresh local produce will be more available in Kent restaurants

Food and drink produced locally is set to appear on many more menus in Kent thanks to a new training scheme for chefs throughout the county.

Fresh Skills for Chefs aims to help restaurants, cafes, hotels and other businesses take advantage of the demand for locally-sourced produce.

Chefs and restaurateurs will attend master classes, and visit local farms and growers to enhance their skills.

The initiative, launched in January, is being run by Tourism South East.

Vineyard tour

Thanet College and Produced in Kent are also involved in the scheme, which aims to help the hospitality industry better meet demand from visitors and local customers, and tackle the need to improve chefs' skills across the South East.

It is being funded by the South East England Development Agency (Seeda), and runs until October 2009.

Chefs will undergo training and development on topics such as Fur and Feathers, A Taste of Game, Butchery Skills and Special Diets.

About 250 chefs from more than 100 businesses across the region are set to benefit from the programme.

'Cooking from scratch'

The initiative will be launched with a Chef's Tour day on 28 January with visits to Biddenden Vineyard, The Potato Shop in Tenterden and a lunch to launch the scheme at Sissinghurst Castle.

Sue Gill, head of training and skills for Tourism South East, said: "The South East has a reputation for great food, including our gastro-pubs, restaurants and hotels - and this scheme aims to help the hospitality sector step up another level.

"By giving more chefs the knowledge and skills to find, prepare and cook local ingredients from scratch, we can give customers more of what they want.

"We're also aiming to make a real impact on local economies and improve sustainability."