Acclaimed chef Anthony Gascoigne has returned to East Riding College, Bridlington, with a drive to lead the hospitality and catering teams to excellence.
Having been educated at the Scarborough TEC (then known as the Yorkshire Coast College) as a young adult, Anthony started his hospitality career at 14. Armed with theory and practical skills, he joined the kitchen of Michelin star chef Andrew Pern at the Star Inn at Harome in North Yorkshire.
He went on to gain more experience in two-Michelin-starred chef Paul Heathcote’s Longridge restaurant at the Gleneagles Hotel in Scotland. Anthony’s talents then extended around the globe: further opportunities saw him chef abroad in locations including the South of France and Sydney, Australia.
Through these experiences, Anthony developed a passion for inspiring and supporting new chefs in the industry. He turned to a role in culinary education, teaching further education students the skills they need for a successful career in the food and hospitality sector. Having taught hospitality since 2011, Anthony joined TEC Partnership’s North Bank college in October 2024.
Anthony was keen to return to teach in East Yorkshire with his family. He said:
“Bridlington’s the European capital of lobster – there’s so much to celebrate! In terms of the food scene, Yorkshire is really developing, and that’s why I wanted to come back here.”
Anthony’s passion has not gone unnoticed by industry experts. In recent years, he has gained recognition as TES Teacher of the Year 2021, the Craft Guild of Chefs Culinary Hero 2021, and the Craft Guild of Chefs Lecturer of the Year 2024.
Speaking of his success, Anthony said:
“It’s nice to be recognised for both sides of my career, from the industry practice to the teaching profession.
I’ve achieved some great things with TES and the Craft Guild of Chefs, but for me, success is never final.
The real success for me is about the students’ experience and opportunities, ultimately having them leave us with full-time jobs.”
Anthony has big plans for the hospitality departments at East Riding College, Bridlington. He has already worked closely with local and national employers, like British Trout, to secure fresh produce and educational experiences for his students.
He has included sector specialists, from farmers to chefs, in the curriculum to give students a taste of what farm-to-fork means in the industry.
He has also encouraged students to enter competitions such as the Craft Guild of Chefs Eat Wild Game competition, the Young Risotto Chef of the Year, and the Plant S Nutrition Young Development Chef. Mentoring students to become prize-winners in previous roles, he is keen to raise aspirations.
“I want to show students that there is more outside of Bridlington and that they can be successful.
We all want our students to be the best possible chefs, perhaps working in Michelin-star restaurants or a big London hotel. However, I want to develop people, shaping their personalities and work ethic so they can go on and thrive.”
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