Developing the next generation of top chefs at the L20 Hotel School in Liverpool
PUBLISHED: 00:00 20 October 2015 | UPDATED: 21:08 21 October 2015
Liverpool’s L20 Hotel School is dedicated to educating, training and inspiring the next generation of chefs. Rebekka O’Grady reports
‘We use the hotel school as a chance for the industry to come in, have a look at the students and use it almost as a cattle market for selecting the best of the next generation,’ said Rob Graham, general manager at the L20 Hotel School based at Hugh Baird Collage, Liverpool. ‘We’re confident that students studying here can go on to work in any establishment and be comfortable.’
As Rob’s words suggest this school of hospitality and catering, launched in 2013 in an ultra-modern £8 million building, is run slightly different to other parts of the college in Bootle. Not only learning in lectures, students also experience on a day-to-day basis what it is like to work in a realistic environment. Alongside a team that includes a head chef, sous chef and restaurant manager, the aspiring chefs cook for members of the public in their contemporary-styled restaurant. It was the brainchild of Mike Mountfield, the assistant principal of Hugh Baird College and director at the L20 Hotel School.
‘He decided to launch the school as there was no great involvement from restaurants in the city centre with the college,’ explained Rob. ‘He wanted to make a real working environment and employ a head chef, not a teacher. Here, students can achieve NVQ Level 1, 2 and 3 qualifications as well as sparking up contacts with great trade links and professionals in the industry.’
Liverpool hoteliers such as Malmaison and Crowne Plaza have already become involved. Within 18 months of the college opening, students have worked at high profile events such as the Liverpool City Region Annual Tourism Awards and the Three Queens Cunard celebrations. The Hilton Liverpool has also guaranteed each student will have an interview with them at the end of the course.
‘It’s escalated into a passionate environment now,’ said Rob, who told us that there has been a 50 per cent increase in applications for students wanting to start in September.
‘Students want to come and study here because of the experience and high profile contacts that can be made. We’ve had the likes of Mary-Ellen McTague and Kenny Atkinson work here in the kitchen with the students. To hear Kenny preaching about what we’ve been doing here was brilliant – a personal highlight for me. Some students have even travelled up to Northcote to work with Nigel Haworth at his prestigious Obsession event.’
From learning about different cookery methods and using the correct crockery to catering for the college cafeteria and fine dining events in the restaurant, students gain knowledge in a wide variety of things while studying at L20.
‘We won’t stop beating the drum about L20. When you’re doing something right and you’re passionate about it, it just works,’ said Rob. ‘
L20 Hotel School
Slow roast pork belly, roast celeriac and apple puree
Nathan Brown in the kitchen
Seared breast of wood pigeon, beetroot roasted, pickled and pureed
Elderflower panna cotta with champagne and strawberry sorbet
Pan fried sea trout, sautéed Formby asparagus, potato galette and French peas
Level 3 student Kelly Hughes is putting the finishing touches to the slow roast pork belly, roast celeriac and apple puree dish
Back row; Martin Hedley (Restaurant Manager), Amanda Fox, Rob Graham (General Manager), Jack Atkinson and Jack Garner. Middle row; Chakrit Saetang, Katelyn Deakin, Kelly Hughes, Matthew Yates and Tom Preston. Front row; Joe McIntyre, Anthony Wright (Sous Chef) and Nathan Brown
Some of the L20 students: Tom Preston, Chakrit Saetang, Matthew Yates, Nathan Brown, Katelyn Deakin, Kelly Hughes, Joe McIntyre, Jack Atkinson, Amanda Fox and Jack Garner
General Manager, Rob Graham
I’m so proud of what we have achieved. Level 3 students didn’t want to leave this summer because they’ve enjoyed it so much.’