Guest Chef Rowen Halstead inspires CWA students to cook up a storm!

Hospitality and catering students at the College of West Anglia (CWA) King’s Lynn campus were given a taste of industry expertise when chef Rowen Halsted visited CWA for a special guest chef lecture and evening at the Novus restaurant.
Rowen, who has worked in professional kitchens for more than 13 years, including several Michelin-starred restaurants and international roles in the Swiss Alps and the Caribbean, shared his experience and passion for sustainable cooking with students.
The evening showcased Rowen’s approach to innovative and responsible cooking, with dishes designed to highlight how ingredients can be used creatively while reducing food waste. Guests enjoyed a carefully curated menu that included wild garlic and potato peel focaccia with homemade cultured butter, Cornish hake with preserved lemon and cauliflower leaf salad, and Norfolk Chicken served with braised vegetables and chicken butter sauce. The menu concluded with a dessert of poached rhubarb, lemon curd and brown bread ice cream.
The event took place at CWA’s Novus restaurant, where hospitality students had the opportunity to see professional techniques up close while gaining insight into the realities of working within high-level kitchens. Rowen spoke to students about his career journey and the importance of sustainability within the food industry; explaining how chefs play a role in reducing food waste and encouraging more responsible use of ingredients.
Rowen Halstead said, “My work with students at the College of West Anglia is particularly important to me. They represent the next generation of chefs and food professionals, and as these challenges intensify, they will be the ones driving change. Whatever path they choose within the industry, food waste will be part of the equation. Learning to manage it effectively isn’t just good practice; it’s essential for running a sustainable and successful business.”
Aimee Jay, Commercial Hospitality and Tourism Manager said, “ Having Rowen join us for this guest chef evening was a fantastic opportunity for our students. Experiences like this give learners a real insight into the standards, creativity and professionalism needed in the hospitality industry. While also inspiring them about the food that can be saved through thinking outside the box. It was a pleasure to welcome Rowen to the College and to see our students so engaged and enthusiastic throughout the evening.”
Adam Burns, Course Director said, “Events like this are so valuable because they give our students the chance to step outside the classroom and experience the energy, skill and creativity of the industry first-hand. Having Rowan Halstead with us for the evening gave learners the opportunity to watch, ask questions and learn from an experienced professional, which can be incredibly motivating as they develop their own confidence and ambitions within hospitality.”

Guest chef evenings form part of the College of West Anglia’s commitment to providing students with valuable industry experiences, helping them develop skills, confidence and professional knowledge as they prepare for careers in the hospitality industry.