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7th January 2021

HIT Training creates plant-based training programme

Written by: Edward Waddell
HIT Training, provider of apprenticeships in the hospitality sector, has launched the ‘UK’s first plant-based training programme’ for chefs in collaboration with meat free pioneer Quorn.

The eight-month plant forward training programme, delivered by the HIT Chef Academy, is available to chefs at all stages of their career.

On 26 January Chantelle Nicholson, chef patron at Tredwells & All’s Well, will deliver a cookery masterclass alongside Rory Mitchell and Mark Belford from HIT. 

According to CGA BrandTrack 2020 research 25% of the 4,987 people surveyed said it was important that meals they eat out of home do not contain much meat. HIT Training believes plant-based dishes are no longer a minority on menus but consumers are ‘actively demanding’ more meat free options.

Paul Mannering, principal of the HIT Chef Academy, said: “Our objective is for chefs to finish the programme with a core set of skills and depth of knowledge across a variety of plant-based ingredients and products.

“The academy has gone from strength-to-strength and we have taken the innovative learning format to collaborate with businesses and suppliers, such as Quorn, to develop bespoke training programmes which are tailored to the requirements and demands of the hospitality sector.”

The course will feature a module on Quorn to showcase its versatility across dishes and cuisines. There will also be a module on sustainability to highlight the role plant-based proteins can have on people and the environment.  

Claire Roper, head of marketing & innovation foodservice at Quorn, commented: “We’re really excited to be part of HIT’s first ever Plant Forward training programme. We have big ambitions at Quorn to help reduce the impact of our diets on the planet and our health.

“Mycoprotein, the super-protein at the heart of all Quorn products, plays a big role in helping us achieve this. It is nutritious and sustainable like no other protein.

“We hope to inspire and empower the next generation of chefs through the HIT course by highlighting just how easy it is to add creative meat-free dishes to menus.”

Chefs interested in applying to the course should visit: