News and events

The real highlight of Helen’s 20 years at the College has been ‘the people’. It has been the friendships formed, the teamwork, the celebrations of shared successes, and during the tougher times, when staff always come together to support one another. It is these connections that made every day worthwhile and the reason why Helen continues to be totally committed to the College.

During her time at the college Helen is thankful to have had the privilege of working alongside so many talented, dedicated, and inspiring individuals. Reflecting on when she first walked through the doors for her interview two decades ago, she never could have imagined the journey ahead. What makes Weston College so special for Helen is the ethos and unwavering commitment to excellence.

Throughout her time at the college, she has always felt valued as a staff member and feels that she has been given countless opportunities to grow and to take on new challenges. Beginning her career as a Business Lecturer, Helen quickly progressed to a Curriculum Manager, then Head of Faculty, Dean, and now an Assistant Principal.

Helen reflects on some of her fondest memories and the ‘stand out’ moments she recalls are the numerous team events which have been instrumental in helping teams to bond and form long lasting and trusting relationships and most importantly life-long friendships.

Reflecting on what Helen is most proud of, it is the countless learners’ achievements, both academic and personal. Being part of their growth, their progress, and their achievements are what truly makes working here so meaningful and rewarding. It has been a privilege to be part of so many inspirational learner journeys.

A few pieces of wisdom that Helen would like to share which she still reminds herself of regularly is: “Don’t be afraid to ask questions.” It’s simple, but powerful. Early on, she recalls hesitating in meetings to ask questions for fear of looking inexperienced or unprepared. But she quickly learned that asking questions is one of the most important things we can do to grow. It shows curiosity, humility, and a willingness to learn, traits that are invaluable and not a sign of weakness but strength.

One of the most impactful pieces of advice Helen received was from a colleague who taught her the importance of balance. “You can’t pour from an empty cup.” In our fast-paced world in education, it’s easy to get caught up in work and forget to take care of yourself. But this simple reminder about self-care, about taking time to recharge, to focus on your health and well-being has been a game-changer for me. It’s not just about being productive; it’s about being sustainable in your work and your life.

Looking to the future, Helen is excited about the direction we are heading, under our direction of the new Leadership Team and our new Principal Pat.  There are new challenges ahead and who knows what the education landscape will look like in the next 10 years, but she is looking forward to this with optimism and the same enthusiasm and dedication that have fuelled her over the past 20 years.

Our Hospitality and Catering learners are excelling with their talents, creating many dishes per week for our staff and students, and developing their skills more and more each time. To upscale their abilities even further, chefs from the Railway at Thatchers came in and hosted a seafood masterclass, providing them with professional, hands-on experience that they can use throughout their course. 

During this masterclass, James, the head chef, and Callum, the sous chef, taught the students how to prepare fish from whole but also how to steam mussels and create delicious dishes that they likely had not previously attempted. 

To prepare the fish, the learners had to remove the skeleton very carefully which takes skill and precision. The two types of fish the learners used were seabass and plaice in order to master both flat and round fish. Once the fish were ready, the learners moved on to prepping the remaining ingredients to make their final dishes: plaice en papilotte with fennel and orange, and a seabass dish with romesco sauce and crispy garlic. 

These dishes turned out incredible, especially for their first try, and was an excellent portrayal of the students’ hard work and determination. Not only did they learn more about how to prepare and cook seafood, they also impressed the Head Chef at the Railway not only with their cooking, but also their enthusiasm.  

The chefs then delivered a session on how to produce steamed mussels (in cider of course!), prepare prawns, and create an Asian broth from a stock. This broth was then served with the fresh oysters to make another delicious seafood dish. The learners were then able to try traditional oysters with lemon and tabasco as well. 

James, the Head Chef at the Railway, oversees all of the food, from the daily changing menus, to the special event menus and corporate buffets. James said, “the students all seemed very interested in the masterclass and gave it their all. All the final dishes were great, and it was good fun seeing some of them try oysters for the first time!” 

At Thatchers, they take on many apprentices in order to build the next generation of staff in a hands-on but supportive environment, and the Railway do just that. “It’s great having apprentices working with us who are keen to cook great food and I’m happy to have the opportunity to give a little back to the future of our industry.” 

Not only did the students learn invaluable skills from this professional masterclass, but they also enjoyed the day and left with more confidence in preparing and cooking seafood. They also built upon their taste pallets by trying a variety of dishes that they may not normally get the opportunity to try. 

Jenna Ratcliffe, Head of Service Sectors at Weston College, says, “our Careers Excellence Hub (CEH) partnership with Thatchers highlights our commitment to meaningful employer connections. We are grateful that these relationships are directly benefitting our students’ readiness for a career and are positively impacting their experience here at Weston College.” 

We’d like to give a big thank you to James and Callum from the Railway at Thatchers for running this fantastic masterclass for our students, it was an extremely successful day! 

If you’re interested in applying to a Hospitality and Catering course in September, click here. 

The Open Door Project is a prisoner-led project coordinated through the Library and Arts Centre, this has provided arts and creative experiences to the men and has been a unique opportunity for them to explore and develop their creative potential, connect with their community and gain valuable insight into opportunities for work within the creative industries upon release. 

The Library and Arts Centre at HMP Channings Wood has been developed into a safe and supportive space, where the men can access information, advice and a wealth of arts and creative opportunities. This freedom of expression supports mental health and wellbeing and offers a pathway to education and potential employment.   

The Open Door Project has been supported using public funding by the National Lottery through Arts Council England. 

The exhibition has arrived at our Loxton Campus and will be on display until 26th November. Staff and Students are welcome to come along and take a look at the artistic talents of the men of HMP Channings Wood!