Corbin & King has devised the ‘learn while you earn’ scheme in partnership with boutique hospitality training provider NCAL, and chef Richard Liversidge, to further the company mantra to “hire for will, train for skill”.
The bespoke scheme, which will see apprenticeships offered across all Corbin & King restaurants, will see the company hold regular masterclasses and supplier trips, while completing the syllabus to achieve a Level 2 Apprenticeship.
The program will include regular trips to respected Corbin & King suppliers including Nature’s Choice; Boulangerie de Paris; Mac & Wild; Nigel Frederick; and Poisson Quality Fishmongers.
The scheme’s chef and trainer Richard Liversidge joined Corbin & King in 2013, having trained at Leiths Cookery school before taking a role as a commis chef at The Wolseley. He later moved on to a role as a sous chef at The Delaunay before taking on the role of chef-trainer for the apprenticeship scheme.
Corbin & King – formerly Rex Restaurant Associates - was founded by restaurateurs Chris Corbin and Jeremy King, who have been partners in business for over 35 years.
Today, the group comprises The Wolseley; The Delaunay; Zédel; Colbert; Fischer’s; The Beaumont Hotel; Bellanger; and Café Wolseley, which opened in June 2018 and is the group’s first venture outside London.
In December, the company handed over the majority stake of its company to Bangkok-listed hospitality group Minor Hotels.