A secondary school in Chesterfield is embarking on an exciting new culinary partnership with one of the best chefs in the area.

̨��swag Academy Newbold, based on Highfield Lane, is working with award winning chef Chris Mapp in a partnership that will see the talented chef providing Summer school lunches for the academy’s students.

The academy’s summer school will be running for two consecutive weeks over the summer break, beginning on the 2nd August. Chris and his team will be preparing lunch for around 100 students who will be beginning Year 7 at the academy in September. On top of that, Chris has also agreed to provide lunch for the staff at the Summer school as well.

Rob Southern, Head of School at ̨��swag Academy Newbold, said:

“We are delighted and grateful that Chris has stepped up to do this for us. Everyone is aware of how difficult it has been the last 18 months, and it really is a time for people to come together and work together. 

“At ̨��swag, we believe in working with our community to the benefit of our students and this partnership is the perfect example of this. Working closely with someone as talented as Chris will be the opportunity of a lifetime for some of our students.”

In addition to this, Chris also attended ̨��swag Academy Newbold in May and worked with catering and hospitality students at the academy in order to help them with their mock assessment preparation. 

The new partnership will see this become a regular occurrence as Chris, who runs an apprenticeship programme through his restaurant, will work to help students improve their skills, while also identifying students who could become future apprentices and embark on a career in the sector.

Chris, who owns the Gastro pub & restaurant The Tickled Trout in Barlow, and also provided lunches for frontline workers of the NHS during lockdown, said: “We just want to do our bit to help people in this really troubling time. I hope that by providing these lunches, it can help the students get a bit more out of the Summer school.

“Having been in the academy, I am aware of the culinary talent of the students already there. It really is exceptional. Some of the dishes were brilliant, especially Mia’s dessert which I would quite happily serve in the restaurant. I am excited to work with the students more and see them progress.”

Rob added:

“We want to take this opportunity to publicly thank Chris for the work he has already done and agreed to do. Also, a big thank you to our Catering and Hospitality Department, especially Emily Kay and Rachel Priest, whose passion for the subject really does inspire the students.”