Making a HIT meal out of launch

Making a HIT meal out of launch

Dozens of lucky guests got to taste a mouthwatering menu created by apprentices at the launch of the new HIT Chef Academy.

The apprentices worked alongside 10 of HIT’s training assessors to make a four-course lunch, which included jerk belly of pork and loin of venison, and canapes on Wednesday (November 4).

The event was headed by the Academy’s executive chairman John Hyde, managing director Jill Whittaker and academy principal Paul Mannering at the Hospitality House, London.

Mr Mannering said: “I would just like to say thanks to the guys in the kitchen and what has been going on there for the past couple of days really epitomises what we really are all about.”

The academy currently has 17 apprentices, aged between 16 and 42, who are taking level one to level four professional cookery across the country.

Main image: George Field, aged 18, HIT advanced professional cookery apprentice at Calcot Manor hard at work in the kitchen for the Chef Academy launch