The scheme was advertised on the National Apprenticeship website. On 1 August, the hotel invited 11 candidates, chosen from a host of applications, to attend a five day workshop. The candidates received training throughout the week in areas such as basic knife skills, food presentation and learning to cook specific dishes. They were judged against a list of criteria including: attitude and behaviour, team work, identifying flavours, handling feedback, health & safety, and technical skills. On the fifth day candidates were expected to give an individual twist to one of the dishes they had been taught in order to demonstrate how much they had learnt. Four successful candidates, aged 16-28, were selected to join the two year programme. Executive chef, Eibhear Coyle, who dreamed up this scheme, said: "Apprentices are the future and lifeblood of the kitchens of the future, and I am passionate about giving back to the industry. Our selected and future candidates can expect a continuous solid teaching in – great cooking, appropriate professional behaviours & a sense of pride in the craft that I love." The kitchens at the Lancaster London are undergoing a major £6 million refit. The new apprentices will be working with state-of-the-art equipment.