Originally launching in August 2021, 95% of the first two cohorts have now achieved their Senior Culinary Level four Apprenticeship or Operations/Departmental Manager Apprenticeship – with everyone achieving a distinction grade on the Culinary Level four Apprenticeship.

Cohort four will launch this month with the first away days taking place at the Ground Up Cookery School. The programme will include a visit to the BioHub Farm near Harrogate looking at regenerative farming projects, learning about agroforestry systems and cooking outdoors with sustainable British ingredients.

Wareing said: “The Forward programme was designed with supporting more senior culinary talent in mind, taking them to the next level by offering a specific development pathway.

“We couldn’t have envisaged the success we have had since launch and it’s amazing to get to know every new cohort and watch them learn and thrive. This industry never stands still, so we continue to evolve to ensure that content remains forward thinking and industry leading, and I am looking forward to working with the next 16 chefs as part of our newest cohort.”

Chefs will benefit from direct access to thought leaders (both within Compass and external experts) who are advising the business on sustainability, with the aim of growing their knowledge in this space. The full list of chefs selected to take part in cohort four:

• Cale Flynn – Business and Industry
• Craig Gent – Business and Industry
• Katie Forsyth – Business and Industry
• Sean Hallett – Chartwells
• Junior Geyoro – Chartwells
• Dawn Baker – Chartwells
• Sara Goss - ESS
• Oliver James - ESS
• Nathan Clarke - ESS
• James Bruce - ESS
• Oliver Ward – ESS
• Alessandro Grossi - Levy
• Guillaume Tredez - Restaurant Associates Group
• Dwayne Marcellin - Restaurant Associates Group
• Sam Worley - Restaurant Associates Group
• Dan Wilson - Restaurant Associates Group

Jonathon Foot, head of apprenticeships and early careers at Compass Group UK & Ireland, added: “We have continued to build on the programme adding in new workshops and enhancing the experience. I can’t wait to see this new cohort flourish and build their knowledge and understanding all supported through mentoring from Marcus and Compass chefs.”