Top off the Class: Josh Nears the Finish Line

One of the best parts of nurturing apprentices is watching them grow in confidence, skill and perspective. Back in June, we shared how Josh had gone from “plate wash to pasta master” — diving into supplier visits, fine dining events and even high-volume international catering. Now, as he approaches the end of his apprenticeship, we’re delighted to share just how far he’s come.

Josh’s assessor recently confirmed what we already knew: he’s top of his class, a full eight months ahead of his classmates. That’s not luck — it’s the result of hard work, determination and the support of a brilliant team around him.

Crafting Rare Skills

Josh has continued to work closely with Chef Neil (head of our catering school), where he’s gone beyond pastas and breads to stocks and sauces and even further into some of the craft skills that are fast disappearing from our industry: butchery and fishmongery. In today’s world, it’s often cheaper and easier to buy in pre-prepped cuts and fillets. But learning the traditional way matters. It builds respect for the product, sharpens technique and keeps alive a heritage of craft that we’re proud to pass on.

Broadening Horizons

Josh has also been on the move, experiencing catering in all its forms:

• Our Fintech site in Essex – a chance to see a different style of contract catering in action.

• Language School in St Albans – where he got a 360° view of operations, from kitchen portering to front-of-house service and back-of-house production.

• London Hospitality with Jamie – stepping up to high-pressure, high-standard events: bowl food, canapés and fine dining at its best.

These experiences have given Josh a rare combination of technical skill and operational understanding. He’s not just a chef-in-training anymore; he’s someone who understands the entire catering ecosystem, from prep bench to service line to guest experience.

A Credit to Himself — and the Team

Apprenticeships are about more than ticking boxes. They’re about investing in people and building the future of our industry. Josh embodies that spirit. His journey has been supported by Tony, Neil, Jamie and so many others across the business who’ve taken time to mentor, guide and challenge him.

And Josh has grabbed every opportunity with both hands. That’s why he’s now finishing as one of the strongest apprentices we’ve seen — and why we’re excited to see where he goes next.

So here’s to Josh: from plate wash, to pasta master, to all-rounder. The journey’s not over, but what a story so far.

On the menu for Josh's mock assessment was:

• Chicken Ballotine fondant potatoes

• Butternut puree and saute spinach - The Jus was amazing made with veal bones.

• Mille feuille with mascarpone lemon cream poached peaches and raspberries - even making his own stock puff pastry in 3 hours!