Catering & Hospitality Students Experience Farm-to-Table Excellence at Jimmy’s Farm & Wildlife Park

19 Level 1 and Entry Level Catering & Hospitality students recently enjoyed an inspiring industry visit to Jimmy’s Farm & Wildlife Park in Ipswich, Suffolk, gaining valuable insight into hospitality, food provenance, sustainability and careers within the industry.

Founded by TV presenter and farmer Jimmy Doherty, Jimmy’s Farm & Wildlife Park combines farming, wildlife conservation and hospitality, giving students the opportunity to see first-hand how these areas work together.

During the visit, students were welcomed by Head Chef Alex Green, who took them behind the scenes of the kitchen, restaurant and kitchen garden. Alex explained how seasonal fruit, herbs, vegetables and salad are grown on site and used in the restaurant, demonstrating the farm’s commitment to a genuine ‘field to table’ approach.

Alex also shared his own career journey and experience working across Europe before taking on his current role overseeing three restaurants, which can serve up to 800 covers on a busy Saturday. He highlighted the importance of having passionate, curious team members who understand and value food provenance and quality.

Students then explored the working farm with Ranger Jack, discovering more about rare breeds and the seasonal operations involved in running a large-scale farm. They also learned about the high welfare standards used when rearing around 10,000 turkeys during the winter months.

One of the highlights of the day was a live cooking demonstration from Alex, who prepared Korean-style pork belly skewers, niçoise salad with hot smoked salmon and turkey schnitzel, using locally grown produce. Students were able to sample the dishes and gain an insight into professional food preparation and presentation.

The afternoon continued with a visit to the wildlife park, where students saw brown bears and polar bears and learned how their environments are designed to encourage natural behaviours as part of the park’s wider conservation work.

The students were engaged throughout the visit, asking thoughtful questions and demonstrating excellent behaviour.

The experience provided a valuable opportunity for students to take their learning beyond the classroom, connecting their studies to a real working environment while exploring the importance of sustainability, food provenance and career opportunities within the hospitality industry.

With opportunities to meet industry professionals, explore professional kitchens and experience hospitality in action, visits like this help our students build confidence and develop a deeper understanding of the exciting careers available within the sector.