Barnsley College students had the chance to work with a top chef last month to give them a taste of the industry.

The 11 aspiring chefs were guided by Richard Punshon, chef and owner of the Dog and Partridge Country Inn at Flouch, near Penistone, to serve a five-course taster menu inspired by the venue.

Students were able to take on techniques and skills Richard has amassed over a decades-long career, which saw him learn his trade at London’s famed Savoy Hotel before working at Le Pont de la Tour and the two Michelin-starred Le Gavroche.

Richard and his family have run the Dog and Partridge for the last 23 years.

He said: “The menu is not toned down from what I serve in my restaurant.

“It will hopefully help the students take their cooking to the next level – showing them what it will be like in a Michelin star restaurant.

“I left school with nothing, and just started washing pots and pans.

“My education didn’t really start until I was 24.

“Anyone that comes to work for me now has got to have that background knowledge in the theoretical side, and Barnsley College gives them that in-depth knowledge.

“That’s why the college and business work so well together. It’s showing kids from Barnsley what they can do.

“Young people don’t always get the chance to work and see what it’s like in the industry, but there’s an amazing set-up here to do that.”