A key highlight of the conference was the networking reception on 11th March, where apprentice chefs from City of Liverpool College prepared 1,280 canapés under the guidance of Sodexo Live! and college tutors.

Later that evening the Gala Dinner featured bread rolls made with sustainable wild farmed flour, crafted by student bakers.

Claire Morris, chief executive of Sodexo Live! UK&I, said: “This event truly embodied the spirit of apprenticeships and echoed our values and commitment to our people.

“It also reinforced the importance of partnerships, together with ACC Liverpool and City of Liverpool College, we are investing in the future of hospitality and event management, and I cannot wait to see some of these apprentices develop in the organisation or within the wider hospitality industry.”

The five Level Two commis chefs apprentices were:

• Tyler Hallas (18) Sodexo M&S Bank Arena, Liverpool
• Jake White (22) Sodexo M&S Bank Arena, Liverpool
• Connor Murphy (18) Barnacle Restaurant, Liverpool
• Ethan Ormesher (18) Ship Inn, Wirral
• Louis Boden (17)  The Quarter, Liverpool

Ormesher added: “Today has been a brilliant experience. My apprenticeship is based in a traditional pub, so working in a large kitchen has been a completely different environment.

“I’ve refined my skills by preparing canapes for the first time and learned to use new equipment. Coming from a kitchen with just three staff, it was incredible to be part of a big team, and I felt truly valued and appreciated. Everyone was so welcoming, and it’s been a really valuable opportunity for me.”