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English Lakes Hotels Resorts & Venues welcomes graduates

Cheetham has been based at Low Wood Bay Resort and Spa in Windermere, Marriott has been based at the nearby Wild Boar Inn, and Atkinson has been based at the art-deco Midland Hotel in Morecambe

The English Lakes Hotels Resorts and Venues has announced a trio of teenagers have graduated from the hotel group’s culinary academy.

The three Cumbrian individuals have embarked on their careers as chefs, following the completion of the apprenticeship scheme run by the Lake District hotel group.

17-year-olds Maria Cheetham from Haverigg, Jonny Marriott from Staveley, and Rebecca Atkinson from Heysham have all reportedly graduated with “flying colours”.

It gives them all a Production Chef NVQ Level 2 qualification, with the course delivered in partnership with Kendal College.

All three trainees are now set to develop their careers in the hospitality industry as the course reportedly allowed them to hone their chef skills whilst earning a wage with the hotel group.

Cheetham has been based at Low Wood Bay Resort and Spa in Windermere, Marriott has been based at the nearby Wild Boar Inn, and Atkinson has been based at the art-deco Midland Hotel in Morecambe.

Under the tutelage of English Lakes Hotels’ head chef, Daniel Winstanley, the culinary academy offers a fully accredited apprenticeship programme for school leavers over 16 to train as commis chefs.

Winstanley said: “All three students have done brilliantly, especially in the context of the pandemic and the various restrictions along the way. It’s a testament to them that their respective venue head chefs have made it very clear that they want them to continue working for them.

“Maria achieved a much deserved Distinction in one of her final exam elements. She started in pastry making and cold starters in Low Wood Bay’s extremely busy kitchen, often exceeding 500 covers a day, but she’s never been fazed.”

He added: “Rebecca’s commitment to the course has been outstanding and she has been rewarded by the team at The Midland for her hard work and commitment.  When an opportunity arose to cater an external function, Rebecca jumped at the opportunity and really shone.

“Jonny’s confidence has grown, aptly demonstrated in a culinary challenge where the students work independently under exam type conditions. He’s now responsible for the Wild Boar Inn’s highly popular afternoon tea and is taking on more evening service and supervisory responsibilities.”

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