CHALLENGES AND SOLUTIONS
CURRENT CHALLENGES FACING THE INDUSTRY
- A shortage of skilled chefs and the need to grow the hospitality workforce to support independent restaurants and other food-related businesses.
- New openings and a cheaper pound attracting more foreign visitors have both created an even greater demand for staff.
- Challenging trading times, meaning businesses need to develop the maximum possible productivity from our staff.
- The need to inspire people and attract new talent of all ages and backgrounds
- The need to deliver a diverse range of cooking and transferable skills to create far-reaching opportunities within the food sectors.
THE SCHOOL OF FOOD SOLUTIONS
- Targeted staff training can add 21% to your bottom line with a seven times payback on apprenticeship investment, according to the Government.
- 75% of employers say that apprenticeships have helped them cut their recruitment and training costs
- Your business could be eligible for up to 100% funding to support apprenticeship programmes.
A BESPOKE NEW APPRENTICESHIP PROGRAMME THAT HAS BEEN DESIGNED BY EMPLOYERS AND THE INDUSTRY
A PRACTICAL AND ROUNDED CURRICULUM FEATURING HANDS ON SKILLS
TAUGHT BY WORKING CHEFS WITH MASTERCLASSES FROM PRODUCERS AND ARTISANS
THREE INDUSTRY-STANDARD TRAINING CENTRES IN BRISTOL, WESTON-SUPER-MARE AND PILL
WHAT OUR PARTNERS BRING TO THE TABLE
Josh is Chef Patron of the multi award-winning Chew Magna pub The Pony & Trap and a well-known figure in Bristol’s celebrated food scene.
He has a great record of taking establishments to the next level or developing new businesses from scratch. Along with his sister Holly, Josh has taken the 200 year-old The Pony & Trap from humble village pub to a Michelin-starred establishment.
Josh also founded Salt & Malt, a fish cafe and tearoom at Chew Valley Lake, a hugely popular dining destination. A second Salt & Malt has now opened on Bristol’s Harbourside. Co-owner of Bristol gastropub the Kensington Arms and co-founder of pop-up food festival Eat Drink Bristol Fashion, he has also opened vegetarian restaurant Root in the city.
Josh advocates sustainable, seasonal recipes using the freshest possible ingredients.
Born, bred and trained in Bristol, Adrian was head chef at Stratford-upon-Avon’s Billesley Manor hotel, which has two Rosettes and was the inspirational RWE Curriculum Manager at City of Bristol College for 18 years, helping train many of Bristol’s top chefs.
Adrian was also the founder of the original Chef’s Forum and winner of Best Ambassador for Food 2014. His current role is Food Development Manager at St Monica Trust and he is also heavily involved in local charities including the Bristol Soup Run Trust, ARA (Addiction Recovery Agency) and Matthew Tree Project.
He champions cooking with the local community to reach parts of Bristol that need support and also sits on the project board for Bristol Food Connections.
ASHTON GATE STADIUM
The biggest sports venue in the South West with a capacity of 27,000 and cutting-edge facilities, the home of Bristol City and Bristol Rugby is now one of the leading exhibition and conference venues in the region. Used for weddings and awards and boasting multiple event spaces, the stadium has its own sports bar and pizzeria, coffee shop and in-house caterers and provides teaching facilities and experience opportunities for our apprentices.
Weston College, an Ofsted outstanding college of further and higher education will deliver the apprenticeship and offer a training venue in Weston-super- Mare – The Grove Restaurant which not only serves the public but has a superb, industry-standard kitchen.
The College provides education and vocational training to nearly 30,000 students and is regarded as one of the top FE colleges in the UK, winning College of the Year and Overall Further Education Provider of the Year at the 2015 Times Education Supplement Further Education Awards.
ST KATHERINE’S SCHOOL
St Katherine’s School’s training venue in Pill – the onsite 50 seater restaurant at the school is The Leaf at Ham Green, which offers a unique experience, being the only fine-dining restaurant with a fully licensed bar to be run by a secondary school in the UK.
The school’s Hospitality and Chef Manager, Paul Mingo-West, has an impressive career history, having worked at well-known restaurants in the area including The Manor House Hotel at Castle Combe, The Royal Crescent in B ath and the Swan Hotel in Wells. Paul has more than 30 years’ experience in the catering industry.
HOW CAN YOUR BUSINESS GET INVOLVED?
- Offer an apprenticeship within your business
- Offer work experience opportunities so people can get a sense of our fantastic industry
- Get involved in masterclasses – sharing your knowledge and passing on your pearls of wisdom to the next generation of chefs. Take a look at Charlie’s story below to get a flavour of what we’re looking for:
BAKERS OF NAILSEA AND DEMO CHEF CHARLIE
Bakers of Nailsea is a small family run abattoir and retail butchery based in Nailsea, North Somerset.
The business was started over 100 years ago by Thomas Baker and is now into its fifth generation, with Toby Baker and his two sons Russell and James currently running the business.
Charlie started working here in 2015 part-time as a cleaner. He gradually became more interested in the work that was carried out, and began an apprenticeship learning how to be a butcher from his colleagues. Two years later, at just 19 Charlie is now teaching meat masterclasses for The School of Food and is employed at Bakers of Nailsea full-time.
CHARLIE’S MEAT MASTERCLASSES
Charlie runs the meat masterclasses, teaching apprentices all about different kinds of meat including lamb, beef, pork and poultry. As part of his classes, he also covers gourmet chicken.
Apprentices are taught about the different cuts of meat and how to do them, covering the preparation of meat for a variety of different purposes.
These masterclasses provide apprentices with an explanation as well as instructions on how to carry out practical work, taught by someone they can relate to.
YOUR DEFINITIVE GUIDE TO OFFERING AN APPRENTICESHIPS
GET IN CONTACT WITH US
– we will set-up a meeting to discuss your business plan and any skills gaps.
PLAN YOUR APPROACH
– we will work with you to draw up a bespoke training plan using apprenticeships. This could be an internal development programme for your existing staff or the recruitment of new staff.
WORK OUT YOUR FINANCES
– our team will discuss all training costs and funding available to support apprenticeship training in your business.
START THE CONTACT RECRUITMENT
– if you are looking for new staff, we provide a free recruitment service, delivered by industry experts who offer personal service throughout the recruitment process.
INTERVIEWS AND SELECTION
– once you’ve conducted interviews and selected your candidates, we can contact your interviewees to advise of the outcome and talk through the enrolment process with you and the candidate.
– when apprentices have joined your team, we will visit your workplace for an enrolment and apprenticeship induction meeting. Your apprentices will receive regular visits from their assessor and you can access ongoing support through your dedicated account manager.