Waterside hospitality and entertainment company Aston Marina has scooped an award for its forward-thinking approach to the development of apprentices.
The dining, wedding and events venue, near Stone, has been employing apprentices for the past decade – many who have stayed with the company and others who have gone on to high-profile jobs in the restaurant industry.
To mark its prominent role, the business has just been named winner of the Outstanding Contribution to Development of Apprentices (SME) award by the NSGC (Newcastle & Stafford Colleges Group).
Director Helen Clayton said: “Apprenticeships provide a solid foundation for anyone looking to start their career in the food and drink industry.
“Whether you are keen on working in the kitchen or front of house, experience of a working restaurant is vital and something you just can’t gain from classroom learning.
“Our apprentices are truly part of the team and thrive on being involved in a busy working kitchen. In return, they help to strengthen the team, ensure we strive for consistently high standards and give added job satisfaction for those in mentoring roles.”
The marina offers between three to five apprentice places at any one time in a range of roles including Events Management, Chef, Waiting On, Bar Service and Front of House Supervisor.
Helen added: “Once our apprentices qualify it’s great to see their careers progress.
“We have a lot stay on and work their way up the ranks – for example, Ali Gee started with us a few years back as an apprentice and is now a Chef De Partie, while Shizelle Porter started as a kitchen porter and is now on her second year of her chef’s apprenticeship.
“One of our original apprentices, Rosanna Moseley, started with us as a 16-year-old and is now Head Chef at The Oyster Club in Birmingham, having worked her way around some great kitchens and appeared on Masterchef: The Professionals back in 2016.”
Aston Marina is currently taking applications for a groundskeeper and maintenance apprentice to work on its extensive grounds, with further opportunities due in the Spring.
