We're supporting National Apprenticeship Week!

We're supporting National Apprenticeship Week!


We currently work with more than 600 employers to deliver Apprenticeship programmes to over 1000 apprentices across 40 different sectors. 

To help fill the skills gaps in key growth areas for the region, such as hospitality and construction, the College is working together with local businesses to make sure they have the skilled staff to enable them to grow.

Mark Anderson Head Chef and Owner of the Michelin Guide listed Ruddington Arms believes that training and nurturing apprentices could be the solution to the current hospitality and catering skills shortage. He’s working alongside ncn to train 17-year-old apprentice Morgan Gerrard and hopes to take on more apprentices in the future.

He explains: “Skilled chefs are so hard to come by these days; I’m actually starting to fear for the future of the industry. The increasing number of cooking programmes and celebrity chefs tends to glamourize the industry, when in reality it’s hard work and you need to really want it to succeed. It can be a very rewarding job and if you’re passionate about cooking then working in hospitality can be a fantastic career. I started off as a pot washer in a hotel, worked my way up over the years and opened my first business, Village Restaurants, in 2003 and my newest business, the Ruddington Arms, opened in 2014. Hopefully my career journey will help to inspire the next generation of trainee chefs about what they can achieve if they work hard enough and follow their dream.

“The pub business has evolved significantly in recent years and supply simply isn’t keeping up with demand. 90% of adverts for licensees from Star Pubs & Bars, for example, ask for catering experience yet only 7% of applicants are chefs. If pubs are to continue to thrive this has to change.

“What better way to ensure you have quality, skilled and reliable staff than to train them alongside you and your team whilst on-the-job? Morgan started with us as an apprentice chef in September last year and he’s come such a long way in this short period of time. He’s a real asset to our team and I’d love for him to continue with us once he’s completed his Apprenticeship. 

“I know I’m getting the best out of Morgan because I’m able to see his progression each day. He’s constantly learning, and his passion and enthusiasm for cooking shines through. He may be classed as an apprentice but I give him a considerable amount of responsibility, in what’s often a high-pressured environment, but this is what’s expected in this industry, and it’s clear that Morgan has what it takes.”

Morgan said: ““I got a part-time job at the Ruddington Arms whist studying towards my Professional Chefs Diploma at ncn and I enjoyed working there so much so that when I got the opportunity to do an Apprenticeship I jumped at the chance. College was great and the techniques and theory I learnt was really useful, but for me, learning in a real working environment, in a professional kitchen with the experts, has pushed my development to another level.

"I’m loving every second of my Apprenticeship. The team is fantastic; they all have such a positive attitude and are always willing to give me support if I need it, but at the same time they are constantly pushing me to reach my full potential. There’s no hiding away in the kitchen; you’ve got to be 100 % committed, but I thrive in this kind of environment and know it’s what’s expected of you in the industry.

“Mark is one of the main chefs I look up to in the industry, so to be learning alongside him and his team is amazing, and I’d love to stay on here after I’ve completed my Apprenticeship.”

To find out more about our Apprenticeship programmes please click here.

Highlights from ncn

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