Two Stars for Barnfield

Luton is claiming the title of Britain's culinary capital with two of its top chefs part of winning Michelin star teams.

The kitchen kings, who both honed their skills at Barnfield College, work for fine dining restaurants just awarded a Michelin star each for culinary excellence.
Mark Rainbow, who lives in Luton, is head pastry chef at Auberge du Lac at Brocket Hall, Welwyn Garden City. He also looks after patisserie for the main hall, golf club and the group's London restaurant.

Mark, who studied at Barnfield College from 1999-2002, said: "We're responsible for baking fresh bread every day, all desserts, chocolate decorations and garnishes, handmade truffles and so on. I work closely with head chef Phil Thompson who is very encouraging.
"I start at 8am and finish at midnight most days, but I love it. I've worked here for more than five years which shows how much I enjoy it."

Chris Underwood, who studied at Barnfield from 1997-2000, was head pastry chef at La Be´casse in Shropshire, run by famous chef and author Alan Murchison, when it was awarded its Michelin star. He has just joined Hibiscus in Mayfair, run by famous chef Claude Bosi.

Chris, who worked at both Murchison restaurants, said: "It's very busy with 35 covers - long hours and hard work, but I enjoy it. I love having the opportunity to be creative. I discuss a new dish with head chef and we try it on the menu. It's great."

Pete Birkett, Barnfield's Chief Executive, said: "These are outstanding successes for our former students, underlining the quality of our tuition. Barnfield's greatest asset is our highly qualified staff."

Two other Barnfield graduates have won Michelin stars. Stephen Terry, a restaurateur in South Wales, has won two stars and Adam Simmonds, maitre de cuisine at the Oak Room, Danesfield House in Buckinghamshire, won a star at a restaurant near Aberystwyth.