National Apprenticeship Week

Earlier this month we celebrated National Apprenticeship Week by recognising the achievements of some of our own apprenticeship success stories at Elite Hotels. We are passionate about offering an exciting range of career and developmental opportunities, including through a range of apprenticeships in various departments throughout our hotels. 

Throughout the week the spotlight was on a different superstar each day to gain an insight into their individual experiences and the benefits of apprenticeships.

Kitty Grosse, Demi Chef de Partie, Tylney Hall Hotel 
Kitty began her professional development as an Apprentice Chef at Tylney Hall Hotel, Hampshire. 
Here’s what Kitty had to say:
“I thoroughly enjoyed the experience of my apprenticeship at Tylney Hall Hotel, working alongside and learning from amazing chefs was and continues to be an opportunity that I am extremely grateful for. 
Now as a Demi Chef de Partie, I am continuing to develop the skills I have learnt on my apprenticeship and I am now given more responsibility.
Passing on knowledge I have learnt to the next apprentices is also a rewarding experience and therefore I would recommend this course to anyone looking into becoming a chef.” 

Claire Temple, Accounting Apprentice, Tylney Hall Hotel
Here’s what Claire shared:
“I joined the team at Tylney Hall while I was completing my AAT Level 3. Upon finishing this I enrolled on the Level 4 Professional Accounting Apprenticeship. This enables me to go to college once a week where I learn the theory and work in the accounts department for 4 days where I can put this theory into practise in my day to day work. Being an apprentice at Tylney Hall has provided me with an opportunity to see how the business works as a whole and the importance of communication amongst departments.”

Natalia Rumman, Assistant Manager, Mirabelle Restaurant, The Grand Hotel (Eastbourne)
Natalia began her journey with Elite Hotels as a casual waitress in 2017 before transferring to work Full Time in the Lounge. A year later saw Natalia becoming a Food & Beverage Trainee providing her with the opportunity of working across all areas within the department. Following a well deserved promotion to Senior Food & Beverage Assistant, Natalia decided to undertake a Level 3 Supervisory Apprenticeship and went on to achieve a Distinction! 

Natalia originally decided to embark on a career in hospitality after completing a degree as she felt it would suit her well. She told us “Elite Hotels have offered me the chance to develop my skills, especially management skills, and broaden my knowledge.”

In her current role as Assistant Manager in the Mirabelle Restaurant, her passion for Food & Beverage is continuing to grow. As well as being a Food & Beverage blogger in her spare time, Natalia is now able to inspire junior members of the team at The Grand Hotel, Eastbourne, and help to develop them as they progress on their own journeys. 

William Blake, Demi Chef de Partie, Ashdown Park Hotel
William began his journey with Elite Hotels on a work experience placement in 2018. After completing his school studies he returned to Ashdown Park Hotel Kitchen Brigade to complete a Commis Chef Apprenticeship, in partnership with Umbrella Training.
In 2021 William was nominated for the Purple Umbrella Awards for Best Chef Level 2 Apprentice due to his keen eye for detail and great attitude while working at Ashdown Park Hotel.
At the glitzy awards evening in London, William received a highly commended award. This was a fantastic achievement for William and demonstrates his passion for the industry.   
William said: “I’ve wanted to be a chef since I started secondary school, and was attracted to the apprenticeship because I’m not a lover of the classroom setting and wanted more of a hands-on role, and I also liked the idea of earning while I learned. I love designing my own desserts and having the freedom to be inventive and I’ve already learned a lot from my colleagues – my biggest inspirations are my Nan and the pastry team here at Ashdown Park.”

Josh Young, Commis Chef, The Grand Hotel (Eastbourne)
Josh originally came to The Grand Hotel as a work experience student which confirmed his desire to become a chef and join the hospitality industry.
Josh told us “I always had a keen interest in food. I enjoyed Food Technology at school and decided I wanted to develop this further. Following my work experience at The Grand Hotel, I applied for an apprenticeship at Bournemouth and Poole College doing the specialised Chef course. I liked the prestigious feeling that the course gave me and how I would be able to work in a 5 star hotel or restaurant. Doing an apprenticeship also helped me to work in the real world and earn money whilst gaining valuable training and experience. I enjoy the constant challenge of being a chef and hope to continue to grow my skills to progress in the kitchen at The Grand Hotel.”