The College of West Anglia
21.01.2019

Golden Touch: Top Chef Stirs Up an Appetite at Novus Restaurant

On Tuesday 15th January, head chef Daniel Freear, from the award-winning restaurant at Stratton’s boutique hotel in Swaffham, treated guests and students alike to a five-course culinary experience at Novus restaurant.

Daniel and his sous chef, Matthew Roberts are both alumni of the college and returned to the kitchens at Novus to train the college’s budding young chefs and bring guests a unique taste of Stratton’s acclaimed menu.

Guests were treated to five-course tasting menu that had been prepared, cooked, plated and served by the college’s hospitality and catering students under the guidance and training of Daniel. Dishes from the menu included grilled hake with caramelised cauliflower, Brancaster mussel, currants and tarragon for the fish course, as well as providing a full vegetarian menu. Daniel uses the purest of local, ethically-sourced ingredients to create delicious food, served in a contemporary English style.

Grilled Hake with caramelised cauliflower, Brancaster mussels, currants, tarragon.

One student Jamie-Lee Adams said: “I had a really enjoyable day, we learnt lots of new skills and knowledge that we can take with us and use in the future.”


Daniel Freear said: “I am proud to be an ambassador for the college, and as a former student, it has been great to be back at Novus to meet and equip the chefs of tomorrow with the new skills and knowledge that they can use throughout their careers.”


Daniel Freear, Alex Harrison and Matthew Roberts.

Alex Harrison, catering and hospitality lecturer, said: “We are delighted to welcome Daniel back to the college to cook for our guests this evening. Daniel is an outstanding talent and we appreciate him coming back in to train and inspire the next generation of chefs for the industry.”


Daniel Freear and Matthew Roberts with hospitality and catering students from the college.