Michelin-starred chef Raymond Blanc launches Royal Ascot Chef Scholarship Programme

The  Staff Canteen

The Staff Canteen

Editor 12th April 2017

Two Michelin-starred chef, Raymond Blanc has launched a new scholarship programme for 2017 as part of his work with Ascot Racecourse.

The Raymond Blanc Chef Scholarship focuses on the chef team which includes Phil Howard, formerly of the two Michelin-starred, Elystan Street and sees a chef from Ascot working closely with Raymond and Belmond Le Manoir aux Quat'Saisons throughout the year. They will also receive a full endorsement and reference from Raymond Blanc.

Matt Shipley who began as a sous chef at Ascot has been chosen as Raymond’s apprentice for its inaugural year. This involves one-on-one training demonstrations and working closely with Raymond at Le Manoir aux Quat'Saisons and at each of the five race days at the Royal Ascot.

This is the third year Raymond and his team at Belmond Le Manoir aux Quat'Saisons have worked in partnership with Royal Ascot. Raymond currently advises on many aspects of the fine dining offered in the Panoramic Restaurant at Ascot Racecourse, including menu design, staff training and service standards.

This year will see Fine Dining managers from Ascot visiting Belmond Le Manoir aux Quat'Saisons to immerse themselves in Raymond Blanc's philosophy. The training days will focus around provenance, service and of course food to ensure that the operation at Ascot raises the standard of service for guests.

In addition to management development, front line teams will be going through a heightened, more rigorous skills training programme focused around specific disciplines such as wine and barista training working alongside key suppliers and sponsors. This training is in addition to the existing Ascot Academy training offer made up of both practical and e-learning elements.

>>> Read more about Raymond Blanc here

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 12th April 2017

Michelin-starred chef Raymond Blanc launches Royal Ascot Chef Scholarship Programme