Catering students from Richmond upon Thames College received a bronze medal and two merits at Wessex Salon Culinaire 2013 last month. Hosted by Brockenhurst College in Hampshire in association with the Craft Guild of Chefs, Salon Culinaire is the largest culinary competition of the year and attracts over 700 competitors from colleges and hotels across the UK.

On Wednesday 4 June, catering students celebrated Vocational Qualifications (VQ) Day by using their skills to raise money for MacMillan Cancer Support and Shooting Stars Chase Children's Hospice.

Richmond upon Thames College teamed up with Hampton Hill Junior School between 5-14 March, as students Helen Gale and Luis Mulraine assisted with an innovative restaurant project involving over 90 pupils.

The entire Year 4 group at the junior school were challenged with the task of setting up and running their own restaurant for two weeks – catering to parents, staff and the local community. They were involved in all parts of the initiative, from buying the food, publicising the event, cooking, serving and budgeting.

On 13 September, the college hosted its annual Student Awards Evening at York House in Twickenham. The event celebrated the successes and achievements of over thirty college students during the past twelve months, each of whom were nominated by their teachers for their dedication and efforts during their time at the college.

RuTC celebrated Colleges Week on Wednesday 14 November with a have-a-go cupcake decorating event. Held during the college's open evening, the event encouraged visitors to the catering department to roll up their sleeves and practice their icing and decorating skills – with the reward being a tasty treat at the end. Pre-decorated cupcakes were also sold to raise money for Children in Need.

On February 7, Catering students Rosie Buckle, Freddie Davis and Ben Harris reached the regional heats of the Nestlè Toque D'or cookery competition, winning £500 worth of catering equipment for the College.

On Tuesday 21st January, Professional Cookery students at Richmond upon Thames College (RuTC) were visited by Head Chef Robert Ortiz from Michelin Star restaurant Lima in Fitzrovia, London.

On Wednesday 16 January, Hix Restaurants chefs Kevin Gratton and Ronnie Murray hosted a mouth-watering dinner at Richmond upon Thames College's Merits Restaurant. Assisted by the college's Level 2 VRQ catering students, Kevin - Group Head Chef at Hix and Ronnie - Group Head Pastry Chef, prepared a three course feast of fillet of tub gurnard with Isle of Barra cockles and sea radish, rump of red deer with beetroot sauce and chocolate cake with sea buck-thorn sorbet.

On Wednesday 21 May, the College's Merits restaurant celebrated its twenty-fifth anniversary with a series of commemorative lunches and dinners.

In May, catering students from Richmond upon Thames College received a silver medal, two bronze and two merits at the Wessex Salon Culinaire cookery competition, a record for the College.