VT Training delivers apprenticeships with the Mount Hotel

A stay in a hotel is something to look forward to: comfortable surroundings, good food, peace and quiet, not to mention someone to make your bed and wash the dishes. A stay at the Mount Hotel near Wolverhampton guarantees all that and more, with culinary excellence served up in an exceptional restaurant. And one of the ways in which the Mount has raised its game to join the ranks of luxury country house hotels has been the participation of VT Training in providing work-based apprenticeships for two ambitious chefs.

The Mount Hotel is a graceful country house nestling on the edge of Tettenhall wood. It combines charm and character with modern facilities such as conferencing, and is the perfect place for a cosy weekend retreat or a big function such as a wedding. But it is back of house – in the kitchens in particular – that this venue has grown in confidence, thanks in part to the dedication of VTT recruiter David Brown, who has helped to guide the training of two new chefs: Miles Cheshire and Anika James.

Miles has been following a chef apprenticeship that combines a level 2 NVQ in food preparation and cooking with on-job training at the very heart of the hotel. He decided that he wanted to become a chef when he was still at school and took the initiative in getting in touch with VTT to find out about placements. David Brown spotted his potential and put him foward for an apprenticeship at the Mount.

Miles explains: “I wanted to concentrate on the practical side of the profession. It’s pretty much hands-on throughout the course and I didn’t want to return to the classroom…At the Mount we learn the full spectrum of techniques and situations – from large functions to fine dining for individuals. The support I have had during my course has been great…there’s always someone to help out and keep an eye on my learning.”

David adds: “I always spend time getting the work placement right. It’s important for the candidate and the employer that each suits the other’s needs and ambitions. By focusing on the individuals, you can build sustainable relationships between learners and employers from which both sides get the very best results.”

Meanwhile, Anika has also just completed her level 2 NVQ in practical cookery at the Mount and has grown in skill and confidence. Her ambition to become a chef was given added impetus by a pure stroke of luck: David Brown himself went to her school to give a presentation about apprenticeships and Anika realised that this would be the best option for her.

She describes her journey: “I was quite daunted when I first saw the size of the learning programme file, but in fact it was easier to do than I thought as I had such excellent support at the Mount from head chef Phil Wilson, and from VTT. In fact I have just recommended the scheme to a work experience student here as the best route for someone serious about their career.”

Head chef Phil is fully committed to the apprenticeship approach to staff development, and regards them as a core component of his business. It has grown into a fruitful partnership between the hotel and VTT. David Brown explained how apprenticeships work and that he would be able to recruit hard-working and dedicated young people to train at the Mount. “Since taking part in the programme,” says Phil, “I have found that following this qualification gives newcomers more focus and application as team members. As an employer I can see that apprenticeships make far more sense [than college] as a route into a catering career. You have no option but to learn the reality of the role and the real skills that you need every day.”

He concludes: “Working with apprentices here has been a totally positive experience and a real plus for us at the Mount.”