Feast Consultants

With a background in education as well as creating amazing food, a core part of what we do is teaching others to do the same. We work with employers, schools and further education providers both locally, here in Stoke, and across the country.

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Education

FeastED is all about using skills and creativity to develop extraordinary culinary achievements.

As well as our Level 3 Gastronomy course with Stoke-on-Trent College, we are consultants for education providers, offering up our knowledge and skills to shape your curriculum.

Consultancy projects include FE college hospitality course creation. Tailoring the curriculum to local needs and creating content that is informed by business, community and ecological change. We can help with local identity.

High school consultancy helps schools, departments and teachers keep up to date with the demands of skill acquisition. We equip teaches with the delivery of the Food, Preparation and Nutrition GCSE and Catering and Hospitality Vocational Certs. Not only do we help teachers deliver skills based tasks we also enable teachers work with confidence and help them develop their teaching through understanding specific teaching and learning methods.

If you would like to find out more about how we slot into the education space, please get in touch.

Hospitality

Our consultancy work is about listening to your needs and building a culture to make it happen. Your business is about people we are about helping your people be amazing.

We work with restaurants to give them confidence while working in an ever changing competitive market. If your business wants to deliver a unique experience to your customers then we have the ideas that can help.

More FeastEd

Does our consultancy not tickle your fancy? Take a look at some of our other educational packages:

Stoke-on-Trent College

We’ve partnered with Stoke-on-Trent College to bring an all-new Level 3 qualification in Gastronomy to the college.

A journey through gastronomy, exploring local cuisine and the history of our food, as well as focusing in on the future.

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