Apprenticeships at Andrew Brownsword Hotels

Apprentice chef, Harry Jessop tells us about his experience working in the kitchen at ABode Chester.

Harry, age 16, was welcomed to the hotel with an induction to the company and a grand tour. He was then treated to lunch in the ABode Restaurant. It is very important to understand the whole process, from producing the food, all the way through to the journey of the guest enjoying your food in the restaurant.

As part of his familiarisation with the industry, Harry carried out some market research at other high-end hotels in Chester. The purpose was to compare these experiences to ABode Chester and identify key strengths and weaknesses.
 

Exchange Trip

Harry took part in an exchange with another apprentice from The Bath Priory (pictured below); whose kitchen is managed by Michelin starred Chef, Sam Moody. Harry can now say with pride, that he spent 5 days working in a Michelin starred kitchen at age 16.

The Bath Priory

Later in the process, there was a chance to meet other apprentices taking part in the programme at other ABode hotels. This gave an opportunity to swap stories, and network with management within the group. A team building activity and treat for all their hard work was enjoyed by all in the form of a go-karting grand prix! The proud winners are pictured below:

Education

Harry chose to be in full-time work, which meant regular visits from a college assessor in order to complete the NVQ Level qualification in professional cookery.

The qualification required Harry to produce a number of dishes to demonstrate skills learned and mark progress throughout the course of the year. The visits also include health and safety, and food safety reviews with the tutor. Discussion about Harry’s progress and an observation session in the kitchen also took place; Harry assured us that the observation session was quite informal and his tutor just watched him work in the kitchen to see he was learning and progressing.
 

Harry’s Experience

“In the kitchen you do different things on different sections. I started in pastry and the first thing I learned, was how to make our signature breads, after 3 weeks I could do all three of them. I then moved onto making ice creams, this was good as I'm quite good at Anglaise! Either way, the more they trust you the more you get to do.”
ABode Chester

If you or someone you know may be interested in our apprenticeship scheme, or would simply like some more information - visit our careers page.

Or alternatively, contact our HR department:
Email: hradmin@brownswordhotels.co.uk
Tel: 01225 320 470

Introducing The Slaughters Manor House

The Slaughters Manor House re-opened in March 2016 following a three month closure for extensive refurbishment work.  Previously known as Lower Slaughter Manor, and sitting opposite sister property The Slaughters Country Inn, the new look Manor House offers a completely new ground floor, remodelled to offer a contemporary interpretation of countryside life. 

In addition to its brand new name, new features at The Slaughters Manor House include its new bar, relaunched in partnership with friends at craft distillery Sipsmith.  Open to residents and non-residents, the new bar features cut glass, brass and leather furnishings, setting the tone for a luxurious drinking experience.  Alongside Sipsmith gins and a fully stocked bar, guests will also be able to enjoy new tasting plates from the Manor’s kitchen. 

In addition to the new bar, the new look rooms at the Manor House include; The Porch & Reception, The Lounge, Billiards Room, The Library, The Snug, and The Long Room.

Visit www.slaughtersmanor.co.uk to find out more. Photography by Mark Bolton.

Winter Wonders

Cornus Alba 'Westonbirt'


Tips on winter gardens from Jane Moore, our award-winning head gardener at The Bath Priory

"Winter gardening is always something of a challenge, especially when it’s been as wet as it has lately. But it never seems to matter to the plants how wet, windy and frozen it gets as they’re as tough as old boots, tougher in fact than most of the old boots I’ve ever owned.

They’re built to be tough, genetically modified by generations of flowering their little hearts out in the most inclement and generally ghastly weather that is typical of the British winter. I’m not just talking here about all those lovely coloured barks and brilliant stemmed dogwoods which will cope with wind and rain but more the dainty little pretties that withstand freeze after freeze, downpour after downpour and still hold their little heads high.

These are the real winter wonders: the Oriental hellebores (pictured below) which flop with the overnight frost and gradually, magically raise their stems back up again as they thaw out. The tiny little Iris, so delicate and seemingly fragile, and the little Tete a Tete daffodils, perfect miniature versions of their later flowering, more brash cousins. Then there’s the shrubby winter flowering honeysuckle with its little flowers that make up for their scant size by the sheer volume of their perfume. That plant alone keeps the stray bumble bees well fed and happy through the winter."
 

Oriental hellebores or Helleborus oprientalis and Iris 'Kathryn Hodgkin'

Wintersweet or Chumonanthus Praecox 'Lutea'.


"But best of all is the Wintersweet (pictured above) with its warm yellow, waxy blooms in such abundance on those bare, twiggy stems. That’s the plant that keeps me happy through these winter months. In fact, the chances are that if it’s one of those rare, warm winters’ days, you’ll find me under the Wintersweet, standing there smelling in a cloud of its sublime scent. It’s a little sniff of the summer to come."

Jane Moore
@janethegardener