Marcus Wareing, Compass and HIT Training introduce Culinary Apprenticeship Programme

Ed Nesbitt

Compass Group UK & Ireland

Premium Supplier 3rd September 2021
Ed Nesbitt

Compass Group UK & Ireland

Premium Supplier

Marcus Wareing, Compass and HIT Training introduce 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 

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.