“Outstanding food and unbelievable value for money.”

“Fabulous food and exceptional service.”

“Wish I could go every day!”

These are just a few of the gushing TripAdvisor reviews for the Silver Plate, one of the newest additions to the Sheffield fine-dining scene. It may come as a surprise that a restaurant making such waves is staffed entirely by students. But it really shouldn’t.

The reputation of college catering schools is in rude health. Virtually all the big names you see cooking on television - from Jamie Oliver and Gordon Ramsay to Tom Kerridge and Marcus Wareing - started out in the kitchen of their local college. The likes of Westminster Kingsway and Exeter colleges are known across the globe for culinary excellence.

To recognise this fact, a programme of AA College Rosettes has been established to celebrate the best restaurants. To date, 14 have received the illustrious “highly commended” rating - including the Silver Plate at the Sheffield College.

The rosette is just one of the awards won by the restaurant, but none of these accolades are what makes the place so special. What really stands out is the dedication of staff, who go way beyond their qualifications remit to create a variety of experiences for students.

Sense of purpose

What is it that drives teachers in this highly successful department to regularly arrive in the staffroom at 7.30am and often stay at work until 7pm? Principal Heather Smith believes it’s because they want to give something back. They know they are making a difference in many people’s lives, so their motivation is based on a true sense of purpose.

“Some students have real difficulties where they’re starting from,” she explains. “But you know where they can go.

“Knowing that you can change someone’s life by giving them an experience, seeing what another kind of life could be, really drives people. That’s what’s important.”

As I watch the students in culinary action on the huge kitchen-cam TV screens placed around the restaurant, I notice a couple of very young people nervously ordering. They stand out from the slightly older restaurant clientele. They are first-year students.

Not all the college’s learners have experienced high-end establishments, so everyone gets the opportunity to have lunch at the Silver Plate. Life skills are taught hand in hand with technical skills.

‘Fine-dining experiences show students the way they might want to go in life’

Mick Burke is deputy head of learning for hospitality, travel and tourism. He trained in the UK, France and Switzerland, working in London’s world-famous Claridge’s hotel before moving into teaching. He has written textbooks used in the industry, is a fellow on the executive committee of the Master Chefs of Great Britain and has taught at the college for the past 37 years. His love for the subject and devotion to his students is unmistakable.

“We take these young people out to a Michelin-starred restaurant for a dining experience,” he says. “We say, ‘You’ve got to put a tie on, you’ve got to make sure your shoes are shiny and you’ve ironed your shirt.’ ”

The self-discipline and confidence that these seemingly small details promote play a huge part in developing students’ aspirations and work ethic. “They’ll come and say, ‘Chef, can you put my tie on for me?’ It’s amazing. Those experiences show them the way they might want to go in life,” says Burke.

The college runs courses from level 1 up to a new foundation degree in bakery and patisserie technology. Staff have a network of contacts at top restaurants and hotels, which offers students a pathway to job interviews and work experience. The department has such a reputation that the college hosts the Craft Guild of Chefs’ National Chef of the Year awards.

“By being actively involved with the Craft Guild of Chefs, we have the top celebrity chefs coming here,” Burke says. “The department is buzzing, the students are buzzing, we’re all buzzing!”

The relationship works both ways. “The top chefs recognise the excellence we have in the department; they know that they’ll get a good operative in their workforce,” he adds.

Adrenaline kick

Students and their tutors were recently invited to the Park Lane Hotel in London to prepare the Master Chefs of Great Britain luncheon. While these opportunities are exciting, they also give students a taste of working in the industry: loading the college vans at 4am, working long hours and operating under stressful conditions.

Student Joseph Regan started at the college on a public services course, but soon realised he wanted to be a chef. He is studying towards a level 3 diploma and credits the support he has received in the department with boosting his aspirations. “The adrenaline you get from working in the kitchen, under pressure, is good,” he says. “The chefs really push you, but in a friendly manner. They’re very kind. If you do something wrong, they don’t shout. They show you how to do it better.”

Even with all the awards and commendations the department has received, there is something more important going on than industry expertise and fierce ambition for students. Empathy and kindness is what shines through. Such an approach ensures students can create a future that is not limited by how their lives began.

Sarah Simons works in FE colleges in the East Midlands. She tweets as @MrsSarahSimons