Michelin-starred TV chef Nigel Haworth has ignited his new partnership with Merseyside’s Hugh Baird College after hosting an exclusive dining event at the Bootle campus.
The Lancashire-based chef, famous for reaching BBC2’s Great British Menu final, teamed up with apprentices and students from the college’s L20 Hotel School to lay on a special culinary masterclass for 50 guests – including leading figures from Liverpool’s Hoteliers Association.
The “Partnership Launch” dinner saw a four-course extravaganza (Notes to editors 1) served up in the college’s recently refurbished L20 Hotel School restaurant in Balliol Road.
It marks the Michelin star chef’s first official visit to the college after recently signing a partnership to deliver student training sessions, mentoring and added value apprenticeship opportunities.
Hugh Baird principal and chief executive Yana Williams said the event demonstrated the college’s ambition to ramp up training standards for the UK’s hospitality sector.
“It was terrific to host a sparkling night of entertainment with Nigel, who is one of the UK’s most renowned chefs,” said Yana.
“We were able to showcase our facilities and the hard work which is going on behind the scenes at the L20 Hotel School. We feel privileged to be aligning ourselves with chefs of Nigel’s acclaim and calibre.
“This partnership further signals the college’s commitment to Liverpool City Region Local Enterprise Partnership’s growth strategy (see Notes to editors 2), which includes the visitor economy. We are firmly focussed on providing local people with the facilities and training to capitalise on the opportunities that lie within this sector.”
Nigel, who also appeared on the BBC’s Saturday Kitchen and the Market Kitchen, has been involved in running the Northcote Group and Ribble Valley Inns since 1989.
In September 2013, he joined forces with Hugh Baird College to launch the L20 Northcote Apprenticeship (see Notes to editors 3). It is designed to provide “on the job” training with an opportunity for students who excel to gain employment in Michelin-starred restaurants.
It further delivers extensive knowledge-based training on subjects including the origins of ingredients and the mechanics of running profitable kitchens.
Nigel said the Partnership Launch event highlighted the unique opportunity the initiative is providing to develop talent in the North West region.
“It was an absolute pleasure to join staff, students and apprentices at the L20 Hotel School to help deliver a memorable event,” said Nigel.
“It was an inspiration to see people of all levels come together to share their passion and knowledge for the hospitality industry. The L20 Northcote apprenticeship is an ambitious project aiming to raise the bar and set new standards in hospitality training.
“A core objective is to structure training to meet job requirements rather than just the qualification standard. This latest event is just one example of the exciting opportunities on offer.”
L20 Hotel School director Mike Mounfield said apprenticeships levels within the department had quadrupled in the last three months.
“The L20 Hotel school is proving hugely popular,” said Mike.
“Our apprenticeships essentially provide added value. We are teaching for a vocation not a qualification. In addition, our students are also offered glittering opportunities to gain intense work experience in top establishments.
“To provide an indication of the connections we can create, recent successes include
L20 Hotel School apprentice Will Wilson being invited on an overseas exchange programme in Denmark, working alongside acclaimed chef Paul Cunningham.
“Furthermore, L20 Northcote level 1 apprentice Jamie Murphy has been invited to work alongside double Michelin star chef Gary Jones from the Le Manoir aux Quat Saisons in Oxford.
“There is a real depth of talent on our doorstep and we are keen to encourage people who are passionate about the industry to get in touch. We want to hear from prospective students, apprentices and also hospitality businesses who we can work with for mutual benefit.”
Exciting upcoming events in the L20 Hotel School’s 2014 calendar include Dave Critchley from Liverpool hotel London Carriage Works serving food from the L20 kitchens on 21 February.
The school will also be the home of @projectscouse on 28 February to support the inaugural Global Scouse Day.
During March, L20 Hotel School will be marking National Apprenticeship Week with Nigel dropping in on 6 March to take part in a Q&A on how apprentices can benefit a business and also working with apprentices to serve dinner.
Catalan and Spanish restaurant Lunya, housed in Liverpool One, will be based at L20 on several days during March to serve lunch and dinner.
Finally, food and wine from Nigel’s company Ribble Valley Inns will feature on the L20 menu from 25 March.
For full details on the L20 Northcote Apprenticeship and the L20 Hotel School visit the website www.l20hotelschool.co.uk or contact Mike Mounfield on email mike.mounfield@hughbaird.co.uk or call 0151 353 4518. For more information about Northcote Group visit www.northcote.com or call 01254 240555.
Ends
(1) Hugh Baird College four course menu
– Cured Scottish Salmon Served Tepid, Norwegian King Crab, Pickled Cucumber, Smoked Capers, Lemon Preserve
– Truffled Potato Skin, Confit Leeks, Soot
– Ale Baked Sticky Blade of Beef, Pearl Onions, Oyster Mushrooms, Creamy Potatoes
– Apple Crumble Souffle, Lancashire Cheese Ice Cream.
(2) Liverpool City Region Local Enterprise Partnership (LCR LEP)
Liverpool City Region Local Enterprise Partnership (LCR LEP) represents the six local authorities of Halton, Knowsley, Liverpool, Sefton, St Helens and the Wirral. It promotes business growth and strategic economic development across the region by liaising with businesses, local councils and the Government, focusing on four key areas of growth: SuperPort, the Knowledge Economy, the Visitor Economy and Low Carbon.
The visitor economy
Liverpool City Region LEP’s aims for the Visitor Economy include: Liverpool always being in the UK’s top five short-break destinations; top 20 favourite European Cities and top three UK conference cities; the City Region should be recognised for high quality hotels, fantastic shopping, unrivalled public transport and unique visitor welcome; and there should be a stronger food offering with better awareness of local produce. LCR LEP estimates that by 2023 the Visitor Economy will be worth £4.3billion to the region, creating employment for around 57,000 people. It currently attracts more than 56 million tourists a year and supports around 46,000 jobs.
(3) The L20 Northcote Apprenticeship
The L20 Northcote Apprenticeship will cover all aspects of the Hospitality Apprenticeship for food and drink service, and the Chef Apprenticeship for food preparation and cooking. It is underwritten by City & Guilds and learners will be able to join throughout the year. The course length is between 12 and 18 months.
Nigel Haworth biography
Born in Accrington, Lancashire, attended Accrington & Rossendale Catering College, before leaving to work five seasons, one in Gleneagles Scotland and four in Switzerland. In March 1984, he began the challenging role of Head Chef at Northcote and became joint Managing Director and 50% shareholder in 1989. Awarded Michelin Star in January 1996 and successfully retained this to present date, along with many other accolades and awards through his career.
Hugh Baird College
Hugh Baird College is one of the leading Further Education colleges in Merseyside. It is based in Bootle, Liverpool, and has more than 7,000 students aged 16 and over. It is committed to improving life, job and business prospects through excellent education, training and support. The college has more than 300 courses to choose from including Business Studies, Bricklaying, Performing Arts, Hairdressing and Beauty Therapy. It offers full time or part time study, apprenticeships, diplomas, NVQs, A Levels or Full Honours Degrees. It has been top of Government league tables for Further Education Colleges in Merseyside for the last four years (based on points score per exam entry).