ESS Executive Chef Supports Culinary Apprentices at City of Bristol College

05 March 2024

ESS is working with Bristol City College to support apprentice chefs undertaking their training there.  

Matt Lord, Regional Executive Chef for ESS in the South-West, coached Level 2 and 3 apprentices to deliver a recent gourmet dinner night at the College Green City Restaurant in Bristol. The team spent the day preparing the dishes which were served to customers in the evening.

The menu comprised:

Starter: Whipped Goats Curd, Beetroot, Truffle Sourdough Crumb

Fish: Smoked Seabass, Pickled Vegetables, Oyster Emulsion

Main: Rump of Lamb, Radicchio, Potato Puree, Carrots

Dessert: Pecan Pie, Malted Banana Ice Cream

Matt has supported the event for the past eleven years and uses it as an opportunity to support individuals who are building their careers in the industry as well as to promote roles within contract catering.

The evenings are popular with diners and often attract returning customers.

Olivia Fox, City of Bristol College, commented:

“We were delighted to welcome Matt back as our guest chef to our City Restaurant for an evening cooking up a storm with our students. He has been visiting and supporting our students for many years by sharing his culinary knowledge.

“Our key employers and partners were in attendance on the night, and enjoyed some excellent food whilst our students showcased their skills with Matt's guidance.”  

Matt commented:

“Supporting the guest chef dinners at COBC is a key date in my calendar and something I look forward to every year. Engaging with our future chef talent and discussing their career plans helps them to understand the different career options available to them and gives me insight into what they are looking for from us as employers. This year the coincided with National Apprenticeship Week which is a great opportunity to celebrate the value and benefit that apprentices bring to the hospitality and the opportunities that apprenticeships bring.

“Throughout the day, I try and keep as hands off as possible. Whilst it’s my recipes and my food, I show the apprentice chefs what to do then step away and they create and serve the dishes. It’s great seeing good quality food go out and happy customers in the restaurant!

“I feel really proud of the group – the best bit of the evening is standing out there when all of the guests are giving the students a round of applause and seeing the happy customers, that’s the main thing.”