Beyond Food searches for the next cohort of hospitality apprentices

Beyond Food, the charity that works to break the cycle of homelessness by providing training for employment in hospitality, is searching for its next cohort of apprentices.

Since launching eight years ago, Beyond Food has trained hundreds of vulnerable adults, giving them routes into employment through, full-time, paid apprenticeships.

Its 2020 programme has launched with Fresh Life, a three-week series of workshops that use food to motivate and inspire by providing training on nutrition and cooking skills.

Those who complete the first stage will have the opportunity to apply for a work experience placement in a professional kitchen and for the 16 places available on a two-year apprenticeship at Brigade Bar + Kitchen. Signposting sessions will also be held with a view to supporting a further 50 candidates into full time employment across a range of organisations.

Simon Boyle, chef founder of Brigade and Beyond Food commented: "Beyond Food is about inspiring futures beyond homelessness and, given the scale of the homelessness crisis in our capital, can make a real difference to people's lives. We're reaching out to more beneficiaries than ever before, providing skills development, training and, ultimately, the chance to undertake a fully qualified, paid apprenticeship scheme in a top-class kitchen."

This year will see the charity collaborate with well-known chefs such as Gizzi Erskine, soon to launch sustainable burger concept F!lth; Calum Franklin, executive head chef of Rosewood London; Chris King, executive chef of the Langham hotel, London; and Michelin-starred chef John Campbell of the Woodspeen, near Newbury, Berkshire.

The project, which supports people into both front- and back-of-house roles, has seen apprentices go on to secure work in with contract caterer Searcys, as well as at London venues including Sea Containers hotel, the Savoy and the Conduit Club.