Hall & Woodhouse Apprentices Take Over New Escoffier Restaurant in Spectacular Culinary Competition

Working towards their Level 3 Senior Production Chef Apprenticeship, these five apprentices have developed their culinary skills through a series of immersive masterclasses, ending with the MasterChef Skills competition in the college's state-of-the-art Compass Building. Their final challenge was to design, prepare and deliver a complete three-course dining experience for 39 guests – and they rose to the occasion with confidence, creativity and professionalism.

Special recognition was given to Kayleigh Welton, who is Chef de Partie at The Holly Blue in Basingstoke, was crowned winner. Jack Young, Chef de Partie at The Brewery Tap in Blandford, was named as runner-up. Both chefs will now represent the college at the Hall & Woodhouse Inter-college final this October, competing against apprentices from partner colleges in Chichester, Reading and Exeter for the prestigious Hall & Woodhouse Apprentice of the Year title.

The evening began with freshly baked beer bread, made using Hall & Woodhouse's Dead Reckoning West Coast IPA, served with homemade butter and complemented by cranberries and pumpkin seeds.

Guests were then treated to an impressive selection of starters, including smoked steelhead trout salad, sticky Korean pork belly skewers and baked Capricorn goat's cheese with hot honey, each demonstrating refined technical skills and bold flavour combinations.

The high standard continued through the main course, with diners choosing from beautifully executed dishes including roasted and rolled saddle of lamb, slow-braised featherblade of beef, sea bass fillet with romesco, and a vibrant Sri Lankan curried sweet potato served with a flatbread. Each dish reflected the apprentices' individuality, precision and passion for their craft.

Dessert provided a memorable finale, featuring a playful ‘Beer’ amisu and sticky ginger toffee pudding, both infused with Hall & Woodhouse's Outland Stout, alongside a classic baked New York cheesecake and maple-roasted pineapple with mango sorbet.

The apprentices received outstanding feedback from guests, with their calmness, professionalism and exceptional teamwork evident throughout the evening's service.

To celebrate their achievements, each apprentice was presented with a certificate recognising the successful completion of this stage of their apprenticeship journey.

Julie O’Carroll, Director of Business Development and Partnerships, at Bournemouth and Poole College said: “This excellent partnership with Hall & Woodhouse is going from strength to strength. Thirty-eight stakeholders, apprentices and Hall & Woodhouse guests were in attendance, and we had eight alumni chefs who recently passed their End Point Assessments (EPAs). We also have a new cohort of apprentices starting in September – a group of up to 16 – and hope to offer a further intake around February 2027. With great thanks to Hall & Woodhouse and our exceptional students for the fantastic turnout and great food that was enjoyed by all.”

The event showcased not only the brilliant talent of the apprentices but also the strength of the college's partnership with Hall & Woodhouse, providing learners with invaluable industry experience and the opportunity to develop the professional skills needed for successful careers in hospitality.