IF your idea of student food is a cold pizza washed down with a bottle of Bud from last night’s party, then think again.

For when it comes to good food in a relaxed atmosphere, Somerset College is getting top marks from Taunton’s discerning diners.

Tucked away at the side of the college campus, is The Quantock Restaurant which is managed by students who not only prepare and cook the wide menu selection but also welcome customers, serve at tables and even wash the dishes.

“We’ve been opened nine years in our current location now but in some ways, the restaurant is a bit of an open secret,” said marketing director, Anthea Kerslake.

“We have plenty of regulars who pop in for lunch and evening meals, we also cater for business meetings and conferences, but many people are still surprised when they discover the college has a restaurant which is open to the public.”

It’s easy to understand why regulars would like to keep the Quantock Restaurant a secret. Diners are greeted by friendly front of house staff who are all hospitality and catering students, aged between 16 and 19, and dressed in formal restaurant uniform.

They are shown to their table with the option of choosing the formal dining room or the airy conservatory. Another student brings the menu and provides information about that day’s special, answering questions about menu choices. The daily menu changes regularly and includes such delights as butternut squash ravioli with tomato and red onion dressing, or confit duck spring rolls, cucumber, spring onion and hoi sin sauce.

Gourmet evenings are held each month and the chance to create a dish of roast salmon filo parcels, was given to Amelia Foster, winner of Heathfield Schools Masterchef 2015 competition. Followed by charred rib eye of beef, dauphinoise potatoes, home smoked wild mushrooms with classic béarnaise sauce for one of the evenings. Other gourmet evenings have included Guest chef nights when The Quantock Restaurant has welcomed chefs from Browns in Mayfair and Liam from the Castle Hotel.

“All the students in the restaurant are working on a professional cookery course,” adds Anthea.

“As part of that course, they undertake placements, locally in the first year, and further afield in the second year including at prestigious restaurants and hotels such as The Ritz, Claridges and Browns Mayfair. When you operate at that high standard, it’s something that stays with you wherever you go.”

Back in the kitchen students take time out from preparing pastries or washing up, to talk about their roles in The Quantock Restaurant.

Daisy Nicholson, 19, a third year student said: “I’ve always loved cooking and this course has been a marvellous opportunity to develop my skills and knowledge.

“When you do placements at some of the top London restaurants and hotels, it really gives you an insight into the industry and the career choices available.”

Alys Taylor, 17, a second year student added: “You get the chance to work in all sections of the restaurant. I’ve worked front of house and also serving.

“I especially love the larger formal groups when you are preparing meals for over sixty people. It’s great when they send their compliments back to the kitchen. “

Tyler Cox, 17, and a first year student said: “Working here makes the business come alive. You’re not just in a classroom environment but working on a daily basis with the public.

“It’s great to mix what we learn in the classroom with the hands on experience you can only get from serving and cooking for diners.”

When it comes to great food and service, Somerset College students have definitely earned a gold star.