A pub and restaurant in Beaconsfield launched an apprenticeship programme to help young people into the industry.

The Greyhound in Beaconsfield Old Town announced the scheme to bring more young people into the business while tackling a skills gap plaguing the industry.

Although the programme launched officially on October 3 to coincide with the Hospitality Apprenticeship Week, three chefs and three front-of-house apprentices started in the summer last year.

Co-owner of The Greyhound Daniel Crump said: “We’ve been supporting apprentices across the business since we opened, and having taken on so many apprentices this year, we wanted to set up a formal training pathway that will equip them with the qualifications and skills to inspire them and help them succeed in hospitality.”

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The new programme includes educational modules teaching the FOH apprentices about products and services, awareness about working with people from different cultures and backgrounds, service standards and full training on service, wine, bar and barista skills.

The chef pathway teaches different techniques for the prep, assembly, cooking, regeneration and presentation of food and industry legislation, food safety and allergen requirements among others.

All apprentices will work a minimum of paid 30 hours each week and they all have a designated mentor to guide and train them.

Overseen by the owners and the management team, most apprentices will start on their government-recognised level 2 and will then have the option to go on to level 3 once completed.

Research by the industry body UK Hospitality shows the sector is struggling with skills shortage with 72 percent higher vacancies than before the Covid pandemic. 

Apprenticeships can be a pipeline for young talent seeking a practical qualification with structured training and learning.