Michelin-starred chef Nigel Haworth joins BaxterStorey as consultant chef

Michelin-starred chef Nigel Haworth joins BaxterStorey as consultant chef

Michelin-starred chef Nigel Haworth has joined BaxterStorey as consultant chef as the independent caterer seeks to strengthen its regional presence, Caterersearch can reveal.

Haworth will work alongside two-Michelin-starred chef John Campbell to deliver BaxterStorey's mentoring and training programme for its chef brigade and management teams, which includes the Chef Academy.

Training sessions with Campbell, the director of cuisine and food and beverage at Dorchester Collection's Coworth Park, near Ascot, will be open to BaxterStorey's teams located in the south east. Haworth, who completed his first training programme at the end of April at Blackburn Football Club, will support the company's teams operating across the midlands and the north of England.

Alastair Storey, chief executive of BaxterStorey, said: "Nigel's approach in his kitchen absolutely reflects the activity that takes place daily across our sites. Our focus on fresh, locally sourced food that revels in seasonality and provides customers with the best possible dining experience and that is true to the community it serves.

"This is exactly what is found in Northcote and is what you will undoubtedly find again in John Campbell's new kitchens at Coworth Park."

Haworth added: "Our chef training programme and apprentice scheme at Northcote has had great success in driving the numbers of skilled chefs available to our industry over recent years.

"To be able to play a role in helping build a new generation of chefs who possess the knowledge and skill to truly deliver regional menus was a programme that I simply felt compelled to be a part of and I'm delighted to be working with BaxterStorey."

BaxterStorey aims to expand its consultant chef team and hopes that its growing Scottish operation will soon also have a dedicated mentor chef.

"The fit has to be exactly right," explains Storey. "We're in discussions with one or two people, but there's no rush. We want somebody who is as focused on chef development, regional food and seasonal produce as we are, and who believes passionately about sharing their talent with contemporaries from within food service market."

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