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10th April 2024

Compass adds chef Ollie Dabbous to enhance culinary apprenticeships

Written by: Edward Waddell
Chef and restaurant owner Ollie Dabbous shared his culinary expertise with a group of apprentices at Compass Group UK and Ireland.

Ollie has been leading hands-on apprenticeship workshops, each aimed at nurturing the talents of the next generation of culinary professionals across all sectors at Compass.

The workshops sees Compass Level 2 and 3 apprentices learning skills, which include flavour combinations and presentation techniques. The first cohort consisted of nine chefs and Ollie plans to deliver the programme twice a year. It focuses on seasonal, locally sourced British ingredients working on creating dishes that are more sustainable.

The first cohort has now completed the course. Some apprentices have been offered the opportunity to support Ollie Dabbous' Hide Restaurant. This first-hand experience will provide a rare glimpse into the inner workings of one of London's premier dining establishments.

Speaking about the collaboration, Ollie said: "One thing I have always been passionate about is passing on my skills and knowledge to those who want to learn, so I am absolutely thrilled to be working with the talented apprentices from Compass. Sharing knowledge and skills is crucial in our industry, and these workshops are designed to inspire and empower the next generation of chefs.”

Ollie Joins a host of Culinary ambassadors working with Compass, including Bryn Williams, Stevie McLaughlin and Dipna Anand. 

Johnathan Food, head of apprenticeships and early careers at Compass Group UK and Ireland, added: “The introduction of Ollie Dabbous’ workshops is another example of how Compass places so much emphasis on enhancing our apprenticeships and ensuring we deliver an experience which is both educational and inspirational.

“Spending time with a chef of Ollie’s experience is something we know our young chefs feel is not only an incredible privilege, but also an opportunity to really hone their skills, as they start off on what we all hope will be their long and exciting culinary journeys.”