Valued trainees to be awarded new initiatives by restaurant group

Mariah McAhren, chef de partie at The Cock, Hemingford Grey.

Mariah McAhren, chef de partie at The Cock, Hemingford Grey. - Credit: Archant

A group of restaurants is set to offer new benefits for its apprentices including in-house workshops and employee awards.

George Allan, head chef at The Cock, Hemingford Grey.

George Allan, head chef at The Cock, Hemingford Grey. - Credit: Archant

Cambscuisine, which runs The Cock, in Hemingford Grey, has chosen to expand its earn-whilst-you-learn programme as National Apprenticeship Week celebrates its 10th anniversary.

Amongst the benefits, trainees will be invited to three workshops a year in which they will have the chance to share feedback, talk about career aspirations and learn new skills by taking part in masterclasses.

Jo Rees, head of people development, said: “It’s a way of valuing our apprentices, getting the best out of them and ensuring they are progressing their careers throughout their time with us.”

Along with the workshops the company will select three apprentices for its in-house awards.


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One of those who has experienced the benefits that an apprenticeship can offer is George Allan, The Cock’s head chef, who started with the group as an apprentice in 2007 and has worked his way up.

He said: “I enjoy working for Cambscuisine for many reasons. I am able to have a large say over how the kitchen is run and the menu put together. They provide great opportunities for on-the-job training and also NVQ qualifications.”

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