DfE capital transformation grant helps to develop state-of-the-art kitchen
We’re proud to officially open our newly refurbished kitchen facilities at the Town Centre Campus. This marks a major investment in the future of catering and hospitality education across Merseyside.
Outfitted with state-of-the-art, energy-efficient technology by commercial kitchen manufacturers, Airedale Catering Equipment Ltd, this transformation places the College at the forefront of industry skills training whilst also supporting their Environmental and Sustainability Strategy ambition to reach net zero by 2040.
Serving both the College’s food court and its award-winning fine dining restaurant, Colours Restaurant, the kitchen offers students a dynamic, real work environment to hone their craft.
“This new facility is more than just a refurbishment, it’s a launchpad for the next generation of catering and hospitality professionals,” said Angie Stockley, Catering Lead at St Helens College. “We’re proud to provide our students with the tools, experience, and confidence they need to thrive in a competitive industry.”
Colours Head Chef, Stephen Sloan, added:
“We are incredibly ambitious and want to have the best training kitchen in the region. We want to be the best and produce the best whilst being sustainable and environmentally responsible.”
A Kitchen Designed for Tomorrow
The refurbishment combines the latest green technologies with a practical training environment, ensuring students experience first-hand the equipment and systems now shaping the industry.
Traditional all-gas cookers have been replaced with a 50/50 split between gas and induction, reducing energy use and improving safety.
Two cutting-edge iVario cooking systems replace conventional methods, creating up to 40% energy savings and seven new Rational ovens reduce food waste, eliminate single-use plastics, and conserve water.
Angie said:
“Chefs from some of the region’s top restaurants, where our students are gaining work experience, have already visited to see the new kitchens and many admitted they were envious of our facilities! Some are now looking to invest in similar equipment, inspired by what we’ve done.”
Matthew Li, Head Chef at the renowned Municipal Hotel in Liverpool, said:
“After my recent visit to St Helens College, I left the campus in awe of the new facilities. State-of-the-art equipment that is comparable to the best kitchens up and down the country will kick start a young Chef’s career and set them up for success.”
Sales Director, Ian Sisson from Airedale Catering Equipment Ltd said:
“Airedale were delighted to collaborate with St Helens College on their fantastic new catering facilities. They have been designed and equipped to be modern, efficient and flexible, providing the College with lots of exciting academic and training opportunities for their students. This now gives the College one of the best equipped academic catering kitchens in the region.”
Students at the Heart of the Story
For Level 3 Advanced Professional Cookery students, the refurbishment is more than just new equipment – it’s a transformative experience. Current student, Danny, said that
“This investment feels like the College is investing in our future”
Fellow student Will added:
“Using state-of-the-art facilities and equipment gives us a competitive advantage when entering the industry”
Tomorrow’s Chefs in the Making
The refurbishment is already inspiring ambitious culinary careers:
YARDEN
Yarden has gained work experience as a part-time Pastry Chef at Liverpool’s Michelin-starred Art School Restaurant.
“I want to create dishes inspired by my Egyptian, Portuguese, and Romanian heritage.”
BERENICE
Berenice, fresh from work experience as a trainee Chef at the five-star Municipal Hotel’s Seaforth Restaurant in Liverpool, is passionate about spreading joy through food.
“My mum taught me Latin American and French cooking. Now, I want to be a personal Chef and eventually open an international restaurant.”
WILL
Will has gained valuable experience at both St Helens RLFC’s Stadium restaurant and Municipal Hotel’s Seaforth Restaurant. He has his sights set on a fine dining career.
“I want to create dishes from scratch. Ever since I started cooking with my cousin, I was hooked.”
DANNY
Danny is currently seeking work experience with a unique ambition to combine his love of sailing with his passion for food.
“I would eventually like to work as a Chef on yachts, cooking for cabin and crew. That would be my ideal career.”
