Our new apprentices visit Bre Pen Farm
This week we are welcoming Cohort 7 into the kitchen for the first time.
Our 17 apprentices, who started at Cornwall College last November, have completed their VRQ stage 1 in Catering Studies and are working towards their NVQ 2 in Professional Cookery whilst working their shifts in the kitchen. Each apprentice (white hats) will be slicing and dicing, grilling and searing and stirring and drizzling alongside one of our professional chefs (black hats) and under the watchful supervision of both Training and Development Chef, Karl Jones, and Head Chef, Andy Appleton. Throughout their time in the kitchen they rotate through the different sections of our kitchen including pasta, pastry, prep, starters, sauce, grill and bakery until they are ready to go it alone during Apprentice Week in January next year. It seems a long way off but it will come round quicker than they think!
As well as challenging shifts in the kitchen it is important for our apprentices to understand our sourcing policy and ethics so they are lucky enough to spend time at many of our local, independent suppliers. Last Thursday our apprentices headed off from Fifteen Cornwall along the coastal path to our closest supplier, Bre Pen Farm.
As well as appreciating a fantastic view, our apprentices did a spot of coastal foraging before arriving at the 172 acre National Trust farm, which overlooks Mawgan Porth beach. With a mixture of sheep and arable, the farm supplies Fifteen Cornwall with our lovely succulent lamb. The lucky sheep on this farm probably have the finest view in the country!
On average Fifteen Cornwall take two lambs a week, although we don’t receive any in April and May. They have over 300 sheep and over the years have found that the Dorset Down crossed with Hampshire Down suits the farm perfectly, they have 220 hens for fresh, free range eggs and with a veggie patch, are almost self-sufficient.
Whist on a tour of the farm our apprentices really got a feel for how important the relationship is between the restaurant and our suppliers. Rod Brake and his wife Jill took the time to explain how they farm their sheep and how they choose the best for the restaurant. After a lunch of delicious lamb burgers (we didn’t tell the sheep outside), our apprentices broke off into three teams for the first of their supplier quizzes. Well done to the aptly named “winning team” who scored 19/20. There is plenty of time for the other teams to catch up as next month we are off to our fish supplier, Matthew Stevens, in St Ives.
Good luck to Matt Macdonald, Thomas Ryder, Laura Dunne, Ryan Malkinson, Kieron Amyes, Elliot Delany, Tara Stephens, Jamie Roberts, Angela Hunt, Kali Gilbert, Aidan Channon, Ben Singleton, Daz Thorpe, Dan Pidgeon, Charlotte Hadaway, Luke Moore and Matt Burford.