Soul food founder joins college for Black History Month celebrations

Burton and South Derbyshire College (BSDC)’s Mulberry Restaurant and Bistro welcomed Monica Holton from Datties Soul Food for a special culinary workshop with catering students, as part of the College’s Black History Month celebrations.

Monica, UK Caribbean Food Award Winner 2024/25 and founder of Datties Soul Food, worked alongside students to prepare and serve traditional Jamaican dishes, giving them hands-on experience with authentic Caribbean flavours and cooking techniques.

Dishes on the menu included brown stew chicken with rice and peas and fried dumplings, and Ackee and callaloo with fried dumplings and plantain.

Through this engaging session, students not only gained valuable culinary skills but also deepened their understanding and appreciation of Caribbean culture and heritage.

The workshop reflects BSDC’s ongoing commitment to inclusion, diversity and real-world learning opportunities for its students.

October marks Black History Month in the UK, a time to honour and reflect on the rich contributions of Black people to British society and across the globe.

This year’s national theme, “Standing Firm in Power and Pride,” shines a spotlight on the strength, resilience and cultural impact of Black communities worldwide.

Lizzy Wootton, who helped organise the event, said: “We’re so excited to have Monica join us during Black History Month.

“Food is such a powerful way to connect with culture and history, and this session gave our students a meaningful, hands-on experience of Jamaican culinary traditions. It’s a brilliant way to celebrate the theme of standing firm in power and pride.”

Monica Holton, owner of Datties Soul Food also said: “A huge congratulations to our Level 3 students. In less than three hours, they produced two traditional Jamaican dishes cooked to perfection.

“For many, it was their first time tasting Jamaican cuisine, and the feedback from both students and staff has been fantastic.

“As a former BSDC student, I’m incredibly proud to see how the college has grown and to now be part of supporting learners as they develop their culinary skills.”