• Fully funded development programme gives ambitious chefs the opportunity to advance their technical, leadership and commercial skills within one of the UK’s largest hospitality operations.
• Launch comes as The Belfry unveils a new kitchen leadership structure, with Robert Bates promoted to Culinary Director and Dean Cole appointed Executive Head Chef

Led by Robert Bates, Culinary Director at The Belfry Hotel & Resort, the Academy offers both new entrants and  experienced chefs the opportunity to develop advanced skills while gaining both experience and qualification within one of the Uks largest hospitality operations. This is all geared towards addressing one of hospitality’s most pressing problems: a workforce that isn’t being trained fast enough, or broadly enough, to fill the roles the industry needs.

The sector has the highest skills density deficit of any part of the UK economy, at 6.2%, estimated to be costing hospitality businesses £55m a year in inefficient training. Bates, drawing on years of experience in Michelin-starred kitchens around the world, has designed The Chef Academy to close that gap from the ground up, with live positions open at every level of the kitchen rather than a single entry point.

Delivered in partnership with HIT Training – the UK’s leading specialist training and apprenticeship provider for hospitality, catering and retail – the programme combines on-the-job experience, in-person and online workshops, and self-directed study, with paid hours ring-fenced every week specifically for skills development.

Matt Robsinson, Chief Commercial Officer, at HIT Training, commented: “Tackling the chef shortage takes more than filling vacancies. It means investing in people and giving them a clear route to develop, from their first role in a kitchen through to leading a team. That’s the commitment The Belfry is making with The Chef Academy.

“Robert has brought a clear vision for developing his chefs, and we’ve worked closely together to turn that ambition into a practical training programme. Combining The Belfry’s kitchen experience with HIT’s specialist chef trainers, hands-on masterclasses and ongoing support, the Academy will help people develop their craft, grow in confidence and build lasting careers in hospitality.”

Masterclasses set the programme apart

What distinguishes The Chef Academy from other hospitality apprenticeships is the depth of its masterclass curriculum, delivered by HIT’s professional chefs. These include sustainability-focused sessions such as Future Food: Cooking for the Climate, and business-skills training through Kitchen Intelligence: Branding & Budgeting. Level 3 apprentices go further still, with specialist masterclasses on sugar work, chocolate craft and The Art of Inclusive Patisserie & Dessert amongst others.

A clear pathway, at every level

The Academy offers four apprenticeship pathways:

• Level 4 Chef – for experienced chefs sharpening technique and preparing for Senior Chef responsibilities, with a route to Sous Chef or Head Chef roles on completion
• Level 3 Pastry Chef – for chefs specialising in pastry, patisserie and desserts who want to deepen their technical skills and progress their careers
• Level 3 Chef – for chefs ready to lead a kitchen section, mentor junior chefs and develop advanced cooking, planning and organisation skills
• Level 2 Commis Chef / Production Chef – for aspiring chefs and existing kitchen team members, including kitchen assistants, who want to build core cooking skills and progress their careers

A new kitchen leadership structure

The Chef Academy launches alongside a wider restructure of The Belfry’s kitchen leadership. Bates moves into the newly created Culinary Director role from Executive Chef, taking charge of culinary strategy, food innovation, commercial performance and long-term talent development. Dean Cole, who joined The Belfry in 2011, becomes Executive Head Chef, leading all kitchen departments and focusing on consistency, efficiency and menu development across the resort. The Belfry is also separately recruiting for a new Resort Head Chef, who will oversee the day-to-day running of its kitchens, team development and service delivery.

Training at scale

Apprentices train inside one of the UK’s largest hospitality operations. The Belfry’s kitchens and food and beverage teams support more than 2,000 guests a day and deliver over 10,000 Christmas party covers annually, across a business that includes a Meetings & Events operation with 23 event spaces – among them The Masters Suite, which holds up to 920 delegates theatre-style. The estate’s food and drink outlets include the Ryder Restaurant, serving up to 1,800 covers a day plus room service to 468 bedrooms; the award-winning Brabazon Bar, Birmingham’s reigning Bar of the Year; and Sam’s Bar & Kitchen, which has already sold more than 95,000 pints in the first half of this year alone. For apprentices and experienced chefs, this means exposure to a breadth and scale of live service that few training kitchens can match.

Robert Bates, Culinary Director at The Belfry, said: “I joined The Belfry as Executive Chef in 2013 with a clear ambition: to build kitchens that develop talent and deliver exceptional food with pride and consistency. The Chef Academy is that ambition come to fruition. This programme is about passing on knowledge, championing seasonal, classical cooking with modern techniques, and building a culture where chefs feel valued, challenged and proud of what they do every day.”

He added: “My promise to anyone applying is simple: bring commitment and curiosity, and we’ll meet you with guidance and support every step of the way.”

Applications for The Chef Academy are now open. To apply, visit www.thebelfry.com/careers or email people.team@thebelfry.com.