English Lakes Hotels and Resorts is to team up with award-winning chef Steven Doherty to deliver a new culinary academy training initiative.
The Cumbrian hotel group has partnered with the chef, who was the first Briton to run a three Michelin-starred restaurant when he took over Le Gavorche in the 1980s, to help inspire young people to start a career in the hospitality sector.
Under the guidance of Doherty, the academy scheme centres on a two-year apprenticeship which trains participants to become commis chefs whilst under the employment of the hotel group and the eyes of the group head chefs.
Each apprentice will work at one of the five hotels in the portfolio, with one day per week spent training offsite with Doherty.
The English Lakes Culinary Academy is aimed at school leavers with a desire to become great chefs, with the first group of students due to commence training in September.
Simon Berry from English Lakes Hotels Resorts & Venues explains: “This is a chance for our rising young talent to work with and learn from the very best right at the start of their careers. A commis chef is the most likely starting position in many kitchens for aspiring young chefs to learn the basic functions of a professional kitchen.
English Lakes Hotels and Resorts is home to five hotels, in the Lake District and Lancashire including the Waterhead in Ambleside. During 2017, the hotel group will also open luxury resort Low Wood Bay following a £16m redevelopment.
Steven Doherty joined Albert Roux’s iconic Le Gavroche in 1978 as a commis chef, working his way up to becoming Albert’s sous chef in 1982. When the head chef position became available, Steven became the first Briton in history to run a three Michelin-starred restaurant, cementing his status as a legendary chef.