This may come as a pleasant surprise but one of the finest dining experiences around isn't to be found in a main street in Lowestoft but at the town's college. Sharon Richardson samples the high quality of the training restaurant, East.

The future is clearly bright for catering and hospitality students leaving Lowestoft College’s training restaurant East, as former trainees can cite working for the industry big names including Heston Blumenthal, Jamie Oliver and Gordon Ramsay.

The establishment is excellently equipped with state-of-the-art kitchens, including a dedicated pastry kitchen and a lecturing room, which are laid out and run exactly as they would be in the outside world.

The restaurant itself has recently been refurbished to become a stylish venue, complete with comfy bar area, which would rival any independent fine-dining establishment.

My party went for dinner at East on a Thursday evening where we were welcomed, our coats were taken, and we were shown to our table in the sophisticated restaurant.

After being advised on a smooth and fruity Italian Chardonnay from the Sacchetto vineyards and tempted by some of the college’s delicious fresh home-made bread and hors d'oeuvres we were left to peruse the well-considered menu.

Adam Vass, Lecturer and Restaurant Manager told us they choose each menu around the curriculum and this careful thought clearly enhances the variety and choice on offer, as there were plentiful options and tastes available on the menu during our visit.

The lecturers constantly update their own skills and have good links with top foodies including Gordon Ramsay, regularly attending specialised training classes in these professional kitchens, to keep at the forefront of their industry.

Adam, who has worked in some top local establishments, has also been involved in many outside catering events including the Brit Awards, the Open Golf Championships, Wimbledon and the Farnborough Air Show and, where he can, he includes students in this.

Chef Lecturer Chris Baker was involved in setting up the entire college catering department, from just a kitchen to what it is today. He trained in London and Paris and has worked for the likes of Hugh Heffner in his celebrity-style clubs.

It is no wonder that with inspirations like this the students themselves go onto great things. Isaac Heffernan was one, returning for the evening to help in the kitchen. He had gone on from the college to work in Jamie Oliver’s Italian Restaurant in Cambridge. From here he is going to work as sous chef in a restaurant in Chester set up by the head chef from Jamie’s Italian and previously Gordon Ramsay’s sous chef. He said: “I learnt so much at Jamie’s, not least the need for speed. It is in a Grade Two listed Guildhall and we had 220 covers. It has given me so much experience.

“I was a late starter at college at the age of 24, but I knew this was what I wanted to do and saved and saved for my college fees. I learnt so much and the lecturers gave me so much confidence to follow the path I had chosen.” And Isaac just can’t stay away. “I try to visit the college every other week to lend a hand.”

Another former student John Spillings, was also helping out on the night. He went on to work for the likes of Heston Blumenthal, Michel Roux and Raymond Blanc, the latter as a pastry chef. He is currently in the process of opening his own bakery. He said: “I already have four hotels that are lined up to purchase my products and my samples are proving to be very popular.”

Our server for the evening was Dalton and he attended to our every need. Our selection of starters included stir fried chicken salad which was given a mouth-watering tang of cashew nuts and sesame dressing; a tasty tomato, mozzarella and pesto tart served with basil dressing; and some perfectly flavoured Indian-style fish cakes served with fresh yoghurt and coriander.

Roast guinea fowl served with parsnip purée, peas, turnips and crispy bacon was the choice of one friend and they informed me the tangy jus finished the dish off perfectly. The same could be said about my choice of succulent pan-fried sirloin steak served with Lyonnaise potatoes. The beef was extremely tender and cooked to perfection while the mushroom and brandy sauce really got the taste buds going.

Fish was the choice of my two further fellow diners with reports of the marinated char-grilled tuna served with crushed new potatoes, grilled vegetables and a salsa verde being as tasty as it was colourful. The lemon sole served with a julienne of vegetables, mousseline potatoes, asparagus and chervil velouté was also said to be extremely fresh and full of flavour.

A generous fresh selection of seasonal vegetables was offered to accompany our dishes.

While we were debating whether we could manage a dessert, a delectable pineapple sorbet with passion fruit coulis was brought to the table as a palate cleanser.

I was the only one to indulge in the puddings and I selected the trio of desserts which included a decadent selection of blackberry mousse, crème brûlée and poached pear meringue.

A rich coffee to round the meal off was accompanied by even more treats – a delightful selection of petit fours.

As you might expect, attention to detail is everything here and every aspect of your meal is a careful creation. With students going on to work alongside some of the top chefs and venues in the country, be sure to catch their talents while you can.

East is open every Tuesday, Wednesday and Thursday lunchtime and evening.

For bookings or to join their mailing list to receive information and offers,

email east@lowestoft.ac.uk or telephone 01502 525073.