Five ESS chefs have been selected as part of a group of 16 to join the fourth cohort of Compass Group UK & Ireland’s prestigious ‘Forward with Marcus Wareing’ programme.
Originally launching in August 2021, 95% of the first two cohorts have now achieved their Senior Culinary Level 4 Apprenticeship or Operations/Departmental Manager Apprenticeship – with everyone achieving a distinction grade on the Culinary Level 4 Apprenticeship.
Cohort 4 will launch this month with the first away days taking place at the Ground Up Cookery School. The programme is supported by a number of added value enrichment activities, which will include a visit to the BioHub Farm near Harrogate looking at regenerative farming projects, learning about agroforestry systems and cooking outdoors with sustainable British ingredients.
With a fundamental focus on subjects including sustainability, commerciality, people, and skills, the programme has continued to evolve. Chefs will benefit from direct access to thought leaders (both within Compass and external experts) who are advising the business on sustainability, with the aim of growing their knowledge in this space. They will also deliver social value, by committing to working with community groups and passing on culinary skills and knowledge. Previous participants mentor new cohorts, to support and share ideas and best practice.
Marcus Wareing said: “The Forward programme was designed with supporting more senior culinary talent in mind, taking them to the next level by offering a specific development pathway. We couldn’t have envisaged the success we have had since launch and it’s amazing to get to know every new cohort and watch them learn and thrive.
This industry never stands still, so we continue to evolve to ensure that content remains forward thinking and industry leading, and I am looking forward to working with the next 16 chefs as part of our newest cohort.”
Jonathon Foot, Head of Apprenticeships and Early Careers, Compass Group UK & Ireland said: “We have continued to build on the programme adding in new workshops and enhancing the experience. I can’t wait to see this new cohort flourish and build their knowledge and understanding all supported through mentoring from Marcus and Compass chefs.”
ESS chefs selected:
- James Bruce
- Nathan Clarke
- Oliver James
- Oliver Ward
- Sara Goss
Chefs from other Compass sectors selected:
- Cale Flynn - Business and Industry
- Craig Gent - Business and Industry
- Katie Forsyth - Business and Industry
- Sean Hallett - Chartwells
- Junior Geyoro - Chartwells
- Dawn Baker - Chartwells
- Alessandro Grossi - Levy
- Guillaume Tredez - Restaurant Associates Group
- Dwayne Marcellin - Restaurant Associates Group
- Sam Worley - Restaurant Associates Group
- Dan Wilson - Restaurant Associates Group
