Cohort six will officially start the programme next month, with the first away day taking place at Ground Up Cookery School in Devon. The ‘Forward with Marcus Wareing’ programme was named as the winner of the Training & Apprenticeship accolade at the 2025 Public Sector Catering Awards.
Guided by Marcus Wareing and delivered in partnership with hospitality training provider HIT Training, ‘Forward with Marcus Wareing’ was designed and launched to support senior culinary talent. The 13 chefs taking part are:
- Holly Brown – B&I
- Ben Draper – B&I
- David Green – CH&CO
- Oscar Hughes – Levy
- Mark Inwood – Chartwells
- Marcus Jefford – ESS
- Kamila Kuchnio – ESS
- Jonathan Loveday – Restaurant Associates
- Joshua Malone - ESS
- William May – Restaurant Associates
- Jack O'Keeffe – CH&CO
- Adrian Roj – ESS
- Salvatore Tassari – Levy
Following its launch in August 2021, 86 senior chefs have enrolled on the Forward with Marcus Wareing programme. Previous participants mentor new cohorts, to support and share ideas and best practice.
Wareing said: “It’s hard to believe we’ve now had three cohorts graduate through the Forward programme – we really couldn’t have imagined the success it would have when we first launched it back in 2021.
“We designed it specifically to support senior culinary talent and I’m always blown away by the passionate, enthusiastic and skilled chefs that join us for each session. I love working with the chefs on Forward – it’s great to get to know them and it’s always so rewarding to see each cohort develop and thrive. Cohort five is off to a great start, and I can’t wait to get moving with cohort six.”
The apprenticeship equips chefs with ‘exceptional’ culinary skills with a focus on subjects including sustainability, commerciality and people. It is brought to life through added-value enrichment activities and practical experiences.
Holly Brown, participant in Cohort six, added: “I’m so proud to have been selected for the Forward programme. I was nominated for my passion for food and my drive for excellence on quality, so I’m excited to take on this new challenge and demonstrate that I was the right choice for cohort six. I’m keen to grow and enhance my skills to make me a better leader, and to empower future women in food.”