Corbin and King has launched an apprenticeship scheme to address the industry-wide shortage of skilled chefs.
The new initiative has been devised by training provider NCAL and Corbin and King's chef trainer Richard Liversidge and will see apprentices work across the group's restaurant portfolio including the Wolseley, the Delaunay and Brasserie Zédel.
The bespoke programme will also include monthly masterclasses and supplier trips while guiding participants towards a Level 2 apprenticeship.
Suppliers to Corbin and King including Nature's Choice, Boulangerie de Paris, Mac & Wild, Nigel Frederick and Poisson Quality Fishmongers will contribute to the program.
Liversidge joined Corbin and King in 2013 having worked as an electrical engineer for 25 years before completing a course at Leiths Cookery School. He was initially a commis chef at the Wolseley before progressing to sous chef at the Delaunay and now, chef trainer.
Anyone interested in joining the scheme should email recruitment@CorbinKing.com