To mark the end of the practical workshops led by Marcus Wareing, the 14-strong team worked hard to create a menu to showcase the cooking techniques ‘perfected’ over the last year. Inspiration came from foraging, plant-based influences and nose to tail cooking to minimise food waste.

Wareing said: “It has been a pleasure to watch these chefs grow over the last year. The Forward with Marcus Wareing programme is not only about becoming a better chef with culinary learnings and experiences, but it’s about becoming a better ‘you’. This menu tells a story about their journey and I couldn’t be prouder to have been part of it.”

Dishes on the menu included fermented rhubarb, beak to tail duck, salted baked and pine glazed beetroot and sticky plum & walnut pudding.

Robin Mills, managing director at Compass Group UK & Ireland, added: “When we launched the Forward programme, we set out to help bridge a gap in our industry, embracing and improving the senior chefs in our business along the way.  

“Hearing feedback from our Forward apprentices, it is clear to see just how far everyone has come and their commitment, passion, knowledge, expertise, professionalism, and camaraderie has shone through.”