Balkerne restaurant at Colchester Institute

20/08/2026

We’re celebrating!

We’re delighted to have been awarded a significant funding grant from the to support their ambitious £1.3m hospitality modernisation programme.

The investment will help us transform our hospitality facilities, introduce modern professional cooking methods and inspire more people to build exciting careers in hospitality.

Supporting around 200 students every year, we’re proud of our long-standing record of developing talent for some of the UK’s most prestigious restaurants and hotels and we’re determined to remain at the forefront of hospitality training.
Our three-year investment programme has already seen the refurbishment of the Balkerne Restaurant at Colchester Institute, alongside an upgrade to one of our patisserie training kitchens. New electric induction facilities will bring training closer to current industry practice while also supporting our ambition to reduce our carbon footprint.

With the support of The Savoy Educational Trust we’re aiming to increase student numbers by 30% by 2030, strengthen industry partnerships and continue developing the next generation of hospitality talent.
A huge thank you to The Savoy Educational Trust for helping us make this vision a reality!

05/08/2026

Balkerne Restaurant take over with Milsom Hotels & Restaurants was a sell-out success and we are looking forward to what we can cook up in the new academic year.

Guests enjoyed an incredible multi-course menu created by Milsom's talented chefs, while our Level 3 Chef and Hospitality students gained invaluable hands-on experience in the kitchen and front of house.

Beetroot and fig winter leaf salad served with a coconut yoghurt complemented by a dill and fig leaf oil.

Followed by a delicate sea trout and tiger prawn ravioli with a chorizo and mussel sauce, accompanied by a squid link tuile from Andrew Thurston, Head Chef at The Pier.

Andrew Hirst, Executive Chef at Milsom Hotels, presented the main course, sirloin of Dedham Vale beef with glazed short rib served with smoke pomme puree, Jerusalem artichoke, with a parsley and oat crumb and Madeira jus.

Concluded with a selection of desserts from Florien Ruel, Head Pastry Chef at the Talbooth, this included Belgian milk chocolate mousse, caramel and miso cremieux, candied hazelnut, brownie and mango sorbet.

A huge thank you to Milsom Hotels & Restaurants for another fantastic collaboration, helping our students build the skills and confidence for successful careers in hospitality.

30/07/2026

Italian Cuisine Evening

A huge thank you to everyone who joined us at The Balkerne Restaurant, Colchester Institute. It was a pleasure to welcome our guests and showcase the talent, creativity, and professionalism of our hospitality and catering students.

Guests enjoyed a delicious menu featuring:

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Fish Stew with sea bass, mussels, clams & squid

Risotto Primavera with herbs, broad beans, edamame beans, peas & courgette

Fennel & Citrus Salad with mint

Stuffed Pork Tenderloin with pesto mushrooms and Parmesan, wrapped in pancetta, served with salsa verde, Parmentier potatoes and an Italian salad

Lemon Tart with Amarena cherries and vanilla gelato

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Excellent skills in the kitchen and attentive front of house. The support on these evenings builds confidence, resilience and passion for our industry.
We look forward to welcoming you back for our next themed dining experience starting back October 2026!

29/07/2026

Colchester Institute’s Catering and Hospitality students took part in the Murray Chapman Cup, an event that was created by staff to celebrate the legacy of the late Murray Chapman, a passionate educator and mentor who inspired countless young chefs throughout his career.

The Murray Chapman Cup was named in honour of the influential figure who founded the non-profit initiative ‘A Passion to Inspire’ back in 2009. His dedication to supporting both front and back-of-house students left a mark on the hospitality industry. With a passion for mentoring and developing young talent, his impact continues to inspire students at Colchester Institute and beyond.

All Level 3 Professional Chef students were tasked with designing a sustainable, seasonal, and locally sourced three-course menu, with each dish featuring an ingredient that would typically be discarded. The challenge not only tested their creativity and technical skills but also their ability to adapt recipes to suit dietary needs and keep costs in check.

Four students, Aster, Harrison, Justin and Nichi were then chosen as finalists to cook and present their dishes to a panel of expert judges. The four finalists were supported by 1st year Professional Chef students, George, Charlie, Kieran, Ryan, Bobbie, Aljur and Keilan.

The judging panel for this event included: Andy Hirst, Executive Chef at Milsoms Group, Bethany Faint, Pastry Chef at Wivenhoe House Hotel School and Alan Paton, Executive Head Chef at The Leys School.

Andy Hirst, Executive Chef at Milsoms said: “I believe it is really important, to help in our beloved industry in nurturing future talent. Our aim is to create opportunities for the next generation of chefs and front of house staff to have a seamless entry from college into the world of hospitality and it’s an honour to be asked to judge the very first Murray Chapman Cup competition.”



Colchester Institute

13/07/2026

Student Spotlight!

We're incredibly proud to celebrate the outstanding achievements of our talented students.

Kenzie has achieved an Overall Distinction, a fantastic accomplishment that reflects hard work, dedication, and excellence throughout the course.

George has been recognised for creating the Best Restaurant Design Concept in his assignment, showcasing outstanding creativity and innovation.

Cody has been awarded Most Improved Chef, demonstrating exceptional progress, commitment, and passion in developing his culinary skills.

Congratulations to all three of you! Your achievements are a testament to your determination and talent. We can't wait to see what you accomplish next!

12/06/2026

Last restaurant service for this academic year - well done everyone

12/06/2026

Ingredients:
A year of learning
New skills and techniques
Hard work and determination
Teamwork and professionalism
A passion for hospitality

Process:
Mix all the skills learned throughout the year with dedication, practice, and confidence. Add a final evening restaurant service and bring together everything our students have worked so hard to achieve.

Result:
A fantastic final service showcasing just how far our students have come. Their preparation, professionalism, and service were a credit to them all.
Our students should be incredibly proud of their progress this year and our tutors couldn't be any prouder of what they have achieved.

A big thank you to our partner and sponsors .group The Craft Guild of Chefs

10/06/2026

26/05/2026

Growing knowledge from the ground up!

Students & the hospitality studies team from Colchester Institute Hospitality Studies are creating a sustainable herb and vegetable garden to learn the importance of growing your own produce, reducing food miles, and supporting a greener future.

This hands-on project is helping students understand where food comes from while developing valuable skills in sustainability, teamwork, and hospitality.

We would also greatly appreciate any donations of:
🌿 Herbs
🥕 Vegetables
🍓 Fruit plants
🪴 Gardening tools & equipment

Every contribution will help our students learn, grow, and cultivate something amazing together.



Tesco

21/05/2026

Great to welcome City & Guilds back to the Balkerne Restaurant for a busy day discussing the next and future academic years here at the college including the new development plans for our kitchens.

Follow and share news for our incredible students, upgrades and events!

Colchester Institute