Compass and Marcus Wareing Partner to Deliver Aspirational Culinary Apprenticeship Programme

Leading foodservice and support services company, Compass Group UK & Ireland, announce landmark culinary programme in collaboration with esteemed chef Marcus Wareing. ‘Forward with Marcus Wareing’ is an enhanced programme which runs alongside a Level 4 Senior Culinary Chef or Level 5 Operations Departmental Manager apprenticeship standard delivered in partnership with national hospitality training provider, HIT Training.

A great supporter in helping chefs reach their potential, Marcus has been instrumental in putting the programme together. Focus areas include sustainability, creating a more diverse kitchen brigade in terms of ethnicity and gender, developing mental first aider skills, mentoring and analysis of different leadership styles and outcomes.

“I am delighted to have developed ‘Forward with Marcus Wareing’ in partnership with Compass Group UK & Ireland and HIT Training. ‘Forward’ is a new cutting-edge culinary training programme designed to build skills, grow knowledge and expand imagination, so candidates can take their career to truly exceptional places. Candidates will be able to explore every aspect of the modern kitchen, from culture to commerce, question assumptions and challenge conventions with guidance from myself.” Marcus commented.

This programme includes extracurricular enrichment activities across the UK which will deliver real, practical experiences to a group of chefs, which challenge the senses and reconnect with the elements – bringing to life this culinary training programme.

Levy UK + Ireland MD and Apprenticeship Executive Sponsor, Jon Davies, said of the programme: “This is such an exciting opportunity for our future culinary leaders, who will be learning directly from one of the UK’s most dynamic and inspirational chefs. We’re particularly proud to be one of the first in the industry to include a dedicated module on sustainability. Compass Group UK & Ireland is committed to becoming a Climate Net Zero business by 2030 and this module delves into the science to ask what else can be done to reimagine and reform the industry, giving our chefs a voice to become agents of change.”

Jonathan Foot, Head of Apprenticeships and Early Careers, Compass Group UK & Ireland, concludes: “This is part of Compass’ commitment to support development at every stage of our people’s careers – from the first rung of the ladder, right the way up to Executive Chef level. ‘Forward with Marcus Wareing’ looks beyond cooking techniques to the social and commercial workings of the kitchen, and the realities of the climate crisis and food system. It is all about futureproofing our chefs and forging a new generation of industry leaders.”

Dozens of chefs from across the Compass Group UK & Ireland business underwent a rigorous and fair selection process. This included being interviewed by a panel of judges, headed up by Marcus, where they presented why they should be selected and how the programme would support their personal careers and skills development.

The first cohort, who start their journey at the end of August, consists of 15 ambitious chefs from across Compass.

Adam Fargin – Executive Chef, Levy UK + I, All England Lawn Tennis Club

Amy Duthie – Head Chef, Chartwells Independent site

Darren Passmore – Executive Head Chef, Healthcare, The Cromwell Hospital, Kensington

Jodie Plummer – Head Chef/Team Leader, Restaurant Associates, Aon Group

Josh Stanton – Executive Head Chef, Levy UK + I, The Kia Oval

Leanne Turk – Lead Development Chef, Compass Group UK & Ireland

Lee Brooking – Group Exec Chef, ESS Defence, South West

Matthew Lord – Group Exec Chef, ESS Defence, South West

Nicola Harper – Catering & Hospitality Manager, 14forty energy site

Phillip Jones – Group Executive Chef, Eurest, Jaguar Land Rover

Sam Morgan – Executive Chef, The Venues Collection

Seymour Millington – Head Chef, Levy UK + I, Sheffield United Football Club

Simon Coulter – Group Exec Chef, ESS Defence, East of England

Sonny Lee – Hospitality & Brasserie Head Chef, Restaurant Associates, Société Générale, Canary Wharf

Stowell Jernimain Barry – Unit Manager/Chef Manager, Healthcare, RMBI - White Oaks