Cheshire College – South & West is celebrating the success of former Hospitality and Catering students Nathan and Finn, who have returned from a transformative internship with the renowned Rocks Group in the Caribbean.
The pair, who trained at the Ellesmere Port Campus, spent several months working at Sheer Rocks—one of the Caribbean’s most prestigious restaurants in Antigua —gaining hands-on experience in a fast-paced, world-class kitchen.
Nathan, who completed Levels 1 to 3 in Hospitality and Catering, credited his time at the College as key to launching his culinary career.
“I’ve grown so much in confidence thanks to the course and the incredible tutors. I’ve competed across the country and started building a name for myself,” he said.
Nathan credited his former tutor, Adam Gaunt-Evans, whose long-standing industry connections helped open the door to the internship.
“It was through Adam and his friendship with Alex Grimley, owner of Rocks Group, that this incredible opportunity came about,” Nathan explained.
“We started on prep, learned about local produce, and worked our way through cold larder, sauces, and garnish. It was tough, but life-changing – I learnt about new ingredients, different kitchen environments, and how to adapt to a completely new culture.”
Together, Nathan and Finn faced new challenges in a completely different kitchen culture – from unfamiliar ingredients to high temperatures and a faster pace of service.
Adam Gaunt-Evans, praised both for their determination:
“The students hard work, humility and hunger to learn stood out from day one. I’m proud to have played a small part in helping them take this step into the wider world of hospitality.”
Principal and CEO of Cheshire College – South & West, Jasbir Dhesi OBE, echoed these sentiments:
“Nathan and Finn’s success is a fantastic example of what can be achieved when passion and determination are supported by expert teaching, real-world experience, and strong industry links. We’re incredibly proud of them both and thrilled their journey began with us.”
Now back in the UK, both students are looking to the future—Nathan hopes to bring his global experience into a high-end local kitchen and continue refining his craft.
