Foodies and industry experts attended in their numbers to celebrate the release of - London’s Lea Valley - Home of Britain’s Growing Food and Drink Industry.
Waltham Forest College, in association with Libri Publishing, hosted a book launch event in celebration of the release of author, Jim Lewis’ latest book, London’s Lea Valley - Home of Britain’s Growing Food and Drink Industry.
After visiting Waltham Forest College in April this year, Dr Lewis, who is a passionate advocate of the Lea Valley region, having written several books on the history of the area, recognised the College’s commitment to supporting the local community and businesses.
On the night, Dr Lewis said, “It was a great evening. I was very pleased to see JJ Foods and Bookers attend, two businesses mentioned in the book. I hope this event has helped to bring businesses and the College closer so they can further explore collaborative opportunities.”
Principal, Joy Kettyle, highlighted in her welcoming address the importance of books like Dr Lewis’ in showcasing, not only the history of the local Food and Drink Industry, but also recognising the new talent coming through helping to sustain growth.
Some of that talent was on display during a tour of the College’s catering and butchery facilities. Catering and hospitality students prepared and served a mouth-watering selection of canapés and treats, accompanied by light beverages.
Terry Larkin, Group General Manager at JJ Foods, said: “For me it has been a great experience! I’m overwhelmed by the College facilities and what’s on offer. The students on the tour were engaged and enjoying the work.”
Some companies with existing links to the College also attended the evening to show support and offer recruitment opportunities for students. Catherine Shennan, Talent Manager at D&D London, said:
“The College has fantastic facilities. I was really impressed with the butchery section. The College’s Catering Department is always sending students our way for work experience with many staying on with us in a full-time capacity, so it would be great to explore how we can work with the College to further train our chefs.”