Project Eden award winners – 2014

Each year awards are presented to our latest graduating cohort of dairy technologists as part of Project Eden. The award winners were announced at Reaseheath Graduation Ceremony, held at St Mary’s Church, Nantwich.

Project Eden enables students to work towards a bespoke Foundation Degree in Dairy Technology. This year’s graduates are employed by the industry by companies such as Arla, Dairy Crest, First Milk, Cottelswold Dairy and Müller-Wiseman.

Award winners this year:

Adrian Tew: National Skills Academy 'student of the year'

Adrian Tew of Müller Wiseman: National Skills Academy ‘student of the year’


Dan Millea: Festo Prize for Automation winner

Dan Millea of Dairy Crest: Festo Prize for Automation winner

Dan Millea: Festo Prize for Automation winner

Sue Twist and Paul Winfield of Arla Foods: Society of Dairy Technology award winners

Chris Holland

Chris Holland of Müller Wiseman:  Society of Dairy Technology ‘best student project’





Cap throw!

Reaseheath graduation opens doors to career success

Graduates from Reaseheath College received degrees designed to boost their careers at a ceremony in the centre of Nantwich.

Dressed in gowns and mortar boards, almost 150 graduates spilled out of St Mary’s Church to celebrate with Britain’s best known Paralympic athlete Baroness Tanni Grey-Thompson DBE, who was guest speaker.

Food graduates marked their achievements alongside other Reaseheath graduates who had completed degrees in agricultural scienceequine science, engineeringgarden and landscape design, countryside management, adventure sports management, and rural events management, all delivered in partnership with Harper Adams University.

One of our most successful programmes in the food department is Project Eden. This programme offers dairy technologists the chance to gain a globally recognised Foundation Degree in Dairy Technology. All 23 Eden graduates excelled this year, achieving either a distinction or merit overall.

 BSc (Hons) graduates were also flying high with 30% gaining a first class honours degree, with an overall brilliant year for all our graduates in the food department.

Describing the Nantwich ceremony as one of the highlights of the academic year, Reaseheath Principal Meredydd David emphasised that the graduates would see a massive return on their financial and emotional investment. An independent analysis had shown that £40,000 spent on course fees and living expenses would secure an additional £250,000 over the span of a career. Nearly 90% of Reaseheath graduates who completed degrees last year were in related employment within six months of completing their course on an average starting salary of £21,000.

In such a competitive jobs market it  remains vital that higher education (HE) programmes are delivered and validated by high quality, well respected institutions. Reaseheath’s own HE programmes had recently been inspected by the Quality Assurance Agency (QAA) and had received fantastic report, equivalent to an ‘Outstanding’ from Ofsted.

Although academic progress was important, Meredydd pointed out that many graduates had helped to organise social events and charity fund raising, which last year contributed £12,000 to worthy charities.

Congratulating the graduates, Baroness Tanni Grey-Thompson, who studied politics and now has a seat in the House of Lords, said that education was vital and led to wider choices. Her key advice was to try something new and not be put off by failure. Although she had been dedicated to wheelchair racing from the age of 12 she did not win for four years and this had taught her how to train and be committed.

Take a look at this year’s Eden award winners here.

To find out more about our degree programmes please visit the Higher Education pages on our website.

For more photos from the day, visit the Reaseheath College Facebook page.

macmillan coffee morning

Macmillan coffee morning success!

collage reduced quality

On Wednesday 24th September, the food department held a coffee morning in support of this year’s RAG (Raising and Giving) charity, Macmillan Cancer Support.

It proved a great success with the department raising over £250 for Macmillan.

The coffee morning would not have been possible without the support of our great students in the bakery and the support of staff members Andrea Hughes, Sam Copeland and Andy Dale, along with rest of the food team.

Thank you to everyone who gave generously and came for a coffee on the day – it was great to see students and staff from all over the campus!

Damien Murphy

Maintenance Engineering


Macaron EDIT

Marks & Spencer Product Developer visits Reaseheath Food Centre

Barbara Ross Visit to Reaseheath

On Friday 12th September the Project Eden trainee dairy technologists were treated to not just any guest speaker, but an Marks & Spencer guest speaker…product developer, Barbara Ross. Barbara is currently in charge of product development for the party food, cooked meats, deli and antipasti ranges at Marks & Spencer and has worked for the retailer for 8 years.

Barbara started by talking about the stage gate process for taking new product concepts through to launch onto the shelves and then gave the students an insight into innovation trends within the dairy sector. It was a really inspiring talk which highlighted the level of work involved in launching successful new products in a hugely competitive market.

Barbara spent the remainder of the day in the bakery working with our very own bakery and patisserie lecturer  Andy Dale  – who delivered a personal master class on macaroons. Barbara had specifically asked to work with Andy to discover the secret of making the perfect macaroon. A macaroon is  a sweet meringue based confection made with egg white, icing sugar and ground almonds.

Let’s hope she got some good ideas to take back to Head Office!!

For more information about Barbara Ross, why not take a look at this article from The Independent.

Macaron EDIT


new food students September 2014

Reaseheath welcomes new food students!

new food students September 2014


The food department was delighted to welcome our new and continuing students for another year of learning this September!

The new students took part in a variety of fun induction events organised by their course managers and have already settled into college life.

Further Education courses running this year include Level 2 and Level 3 Bakery and Patisserie, Level 2 Butchery and Level 3 Food Technology and Management.

Our Higher Education students are studying FdSc/ BSc Food Manufacturing with Business Management and FdSc Dairy Technology. We are proud to be educating the butchers, bakers and cake decorators as well as food and dairy technologists of the future!

The following poem was written by Sam Copeland, Course Manager Level 2 Bakery and Patisserie during a busy week of induction for our FE students…where did she find the time!!

An ode to Reaseheath food students by Sam Copeland

 From the giggles in the changing rooms

That’s the girls as well as boys

To the delight of opening up a box

And seeing brand new bakery toys!

From the whispers from the nervous ones

To the guffaws from the not so shy!

To the hellos and embraces in the mornings

To getting on the bus to say goodbye

From the macaroon’s and fruit cake

To the vanilla flavoured drink

From the sunshine getting up so early

To cold mornings oh so brisk!

From stocking up the farm shop

And enjoying tasting cakes

To baking whisking making

And eating lunch down by the lake

To the tutors, technicians and support staff

To the students oh so new

‘clean as you go’ Kat tells us

Then problems will be few

To the dairy or the butchery

To the bakery or P2

Wherever you are heading now

We are all here to help you

Enjoy your days at Reaseheath

Go to lessons don’t be late

The time will pass so quick you see

Before you know- you’ll graduate!!



Blackberry Seasonal Foods in September

Seasonal Foods in September

Blackberry Seasonal Foods in September

“Season of mists and mellow fruitfulness” is how John Keats starts his ode to Autumn. It’s a great time to harvest members of the Cucurbitaceae family (like courgettes, cucumbers, marrows, melons, pumpkins and squashes). Courgettes and marrows are best consumed before they get too big – if you have a surplus, why not make some chutney?

Roast goose would traditionally be consumed on Michaelmas Day (29th September).  Michaelmas Day is a Quarter Day – historically one of four days when rents would be paid and servants hired.

It’s the middle of the blackberry season, try picking some wild ones – they’ve got much more flavour than the cultivated varieties.  During World War One The Ministry of Food, in conjunction with the Board of Education, organised a national collection of blackberries to help the troops. Children were given time off school to collect them.  Try blackberries in charlottes, crumbles, fools and pies.

It’s also the time to enjoy damsons.  Market Drayton used to have Damson Fairs where the fruits were sold as to dye clothes.  Before artificial colourings, purple was one of the hardest colours to produce, which is why a Cadbury’s used purple on their wrappers (as people associated that colour with quality).  There’s an excellent guide on Damsons here.  They make a wonderful jam and, like sloes, also make a nice fruit gin.

pears seasonal foods in SeptemberBritish pears are also at their best now.   Handle them carefully, as they bruise easily.

A ripe juicy pear is delicious just as it is, but they also make some delicious desserts.

Try poaching them in red wine, or with lemon juice and cinnamon.  Pears also go well with chocolate.




Have a look on the web for more ideas:






Bill Pearson