Birmingham College of Food alumni return as Head Chefs

At the heart of the investment programme is a commitment to ensuring students learn in real-world environments from professionals who have built successful careers in the industry.

Two Birmingham College of Food alumni have returned to lead the University's newest ventures. Pete Jackson has been appointed Head Chef of Beyond, while Matt Nicholls will head up Brocks when the restaurant opens later this year.

Having studied at Birmingham College of Food between 2006 and 2008, Pete Jackson has gone on to enjoy a distinguished career in the culinary arts. His experience includes working in France, senior roles in respected Midlands restaurants and 13 years at Michelin-starred restaurant Carters, where he helped retain Michelin-star status. Most recently, he worked as Head Chef at The Wildmoor Oak, winning Pub Restaurant Chef of the Year at June’s Craft Guild of Chefs awards.

Speaking about his return to University College Birmingham, Pete Jackson said: "I'm going to have to pinch myself even now just thinking about the fact that I'm going to be where I trained and I'm going to be doing the training. It's the biggest honour for me."

He added: "Food history is my passion so the menu will be my style with hints from different parts of the world.

“I get the biggest reward out of teaching. It's passing that knowledge on. It feels like everything has come together"

Meanwhile, Matt Nicholls returns to University College Birmingham after a successful career that has included roles at Michelin-starred Simpsons and Michelin Guide-listed Cheal's, as well as winning the British Culinary Federation's Young Chef of the Year and Competition Chef of the Year titles.

Speaking about his appointment, Matt Nicholls said: "As a previous student at the College of Food, I hope I'm able to pass down the knowledge and skills I've developed since graduating to the current students."

New restaurants strengthen Birmingham's hospitality sector

Beyond will open at University College Birmingham's Summer Row campus as an 80-cover restaurant, café and bar, while Brocks will bring a new neighbourhood restaurant concept to Harborne High Street.

Brocks has been named after Richard Brocklesby, the much-respected former Chef Lecturer who taught at University College Birmingham for more than four decades and helped shape the careers of generations of hospitality professionals, including Michelin-starred chefs Brad Carter and Liam Dillon, and nationally recognised culinary figures.

Alongside the new venues, the Restaurant at Birmingham College of Food is undergoing a significant transformation. The refurbished space will provide enhanced teaching and learning facilities, including a new finishing kitchen and an improved dining experience that brings students and guests closer to the action.

The developments form part of a wider ambition to create industry-standard hospitality environments that reflect the realities of modern restaurants, hotels and food businesses, giving students a competitive advantage as they begin their careers.