New deli helping student bakers to rise

The next batch of budding bakers in Sunderland are being given a boost by owners of a new deli.

Wednesday, 22nd March 2017, 8:00 am
Updated Friday, 24th March 2017, 9:52 am
(left to right) Sunderland College students Connor Mills, Keaton Carney with curriculum leader Rob Stewart and Urban Terrace Kitchen Delicatessen owners, Zoe and Michael Jameson.

Student chefs from Sunderland College are now taking commercial bread orders from Urban Terrace Kitchen Delicatessen.

Husband and wife team, Michael and Zoe Jameson, opened the deli in October, with the view of creating a community-based business using local growers and producers to provide them with fresh and wholesome goods.

Michael, 43, has worked in the catering industry for 25 years, enjoying stints as executive head chef at Sunderland Marriott and as chef director at the Oldfields group of restaurants, but is now running the deli in St Luke’s Terrace in Pallion.

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The traditional-style deli sells a range of home-made sandwiches, salad boxes and fresh produce, with Michael heading up the kitchen and Zoe, 45, working front of house.

And, its latest offering is freshly-baked loaves of bread made by catering students who are completing professional cookery qualifications at the college.

The student chefs have created their own recipes for ciabatta, brioche, walnut and raisin and rye breads, and supply the deli on a twice-weekly basis.

Rob Stewart, the college’s curriculum leader for hospitality, tourism and engagement, said: “Michael shares our commitment to providing the next generation of chefs with opportunities which encourage and nurture their talents while ensuring they understand the expectations of the industry in order to prepare them for a career in catering.

“The arrangement with Urban Terrace Kitchen Delicatessen has been very beneficial for our students. Every week they have orders to fulfil which are going out to the public, so they are learning about the pressures of the industry and it is developing their work readiness skills as well as their professionalism and accountability.”

Michael said: “We want to feel like part of the community, so where possible, we buy locally sourced produce and some of the goods we sell are not-for-profit. That is why we are very keen to involve Sunderland College in our business and support the education of trainee chefs.

“I have had many opportunities in my career and I’ve been supported by fantastic mentors, and now I feel it is important to help bring youngsters into the industry.

“We’ve had an absolutely marvellous reception to the bread supplied by the college - people really appreciate fresh products and local food. I’m looking forward to working with the college in other ways in the future.”