‘Forward with Marcus Wareing’ is an enhanced programme which runs alongside a Level 4 Senior Culinary Chef or Level 5 Operations Departmental Manager apprenticeship standard. The programme includes extracurricular enrichment activities across the UK that aim to deliver practical experiences to a group of chefs.

Wareing said: “‘Forward’ is a new cutting-edge culinary training programme designed to build skills, grow knowledge and expand imagination, so candidates can take their career to truly exceptional places.

“Candidates will be able to explore every aspect of the modern kitchen, from culture to commerce, question assumptions and challenge conventions with guidance from myself.” 

The culinary apprentice programme focusses on areas including sustainability, creating a more diverse kitchen brigade in terms of ethnicity and gender, developing mental first aider skills, mentoring and analysis of different leadership styles.

Jonathan Foot, head of apprenticeships and early careers at Compass Group UK & Ireland, added: “This is part of Compass’ commitment to support development at every stage of our people’s careers – from the first rung of the ladder, right the way up to executive chef level.

“‘Forward with Marcus Wareing’ looks beyond cooking techniques to the social and commercial workings of the kitchen, and the realities of the climate crisis and food system. It is all about futureproofing our chefs and forging a new generation of industry leaders.”

Dozens of chefs from across the Compass Group UK & Ireland business underwent a ‘rigorous and fair’ selection process. The 15 chefs include:

• Adam Fargin – executive chef, Levy UK + I, All England Lawn Tennis Club
• Amy Duthie – head chef, Chartwells Independent site
• Darren Passmore – executive head chef, Healthcare, The Cromwell Hospital, Kensington
• Jodie Plummer – head chef/team leader, Restaurant Associates, Aon Group
• Josh Stanton – executive head chef, Levy UK + I, The Kia Oval
• Leanne Turk – lead development chef, Compass Group UK & Ireland
• Lee Brooking – group exec chef, ESS Defence, South West
• Matthew Lord – group exec chef, ESS Defence, South West
• Nicola Harper – catering & hospitality manager, 14forty energy site
• Phillip Jones – group executive chef, Eurest, Jaguar Land Rover
• Sam Morgan – executive chef, The Venues Collection
• Seymour Millington – head chef, Levy UK + I, Sheffield United Football Club
• Simon Coulter – group exec chef, ESS Defence, East of England
• Sonny Lee – hospitality & brasserie head chef, Restaurant Associates, Société Générale, Canary Wharf
• Stowell Jernimain Barry – unit manager/chef manager, Healthcare, RMBI - White Oaks