Liverpool Football Club’s executive head chef and catering team have given aspiring chefs from Hugh Baird College a masterclass in stadium catering and hospitality.

The group of students from the college’s L20 hotel school met with the club’s top chef, Chris Marshall, and hospitality manager John Hollywood, who offered up some advice on working front of house.

A tour of Anfield’s catering facilities was followed by a Q&A session where students found out about the club’s behind-the-scenes workings, as well as the skills that are required to cater on a large scale.

LFC’s catering team also paid a visit to the college the following day, to help students prepare and deliver a dining experience to paying guests.

“To have a tour of the Anfield facilities and then to work with their teams and receive one-to-one advice from them has given me an invaluable insight into the sporting catering industry at one of the biggest football clubs in the world,” said student Averyll Green.

The LFC catering department is currently helping colleges across Merseyside and St Helen’s to give students a chance to work alongside the club’s top chefs.

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