What's on Offer? - 24 DAYS LEARNING THE KITCHEN BASICS WITH SOME OF THE BEST CHEFS IN WALES - Coleg Sir Gar
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24 DAYS LEARNING THE KITCHEN BASICS
WITH SOME OF THE BEST CHEFS IN WALES
What’s on Offer?
Cook24 is a response to the shortage For the majority of the course you will
of kitchen skills and aims to support be cooking. The produce will be local,
Wales’s vibrant and distinctive food the repertoire will be broad and
and drink operators through an classic and you’ll need to be prepared
intensive introductory course; to do some homework when you’re not
designed to train up staff to a point in the Cook24 kitchen.
where they can be productive and
creative members of a kitchen team. When you’re not cooking we’ll be
providing you with some other kitchen
The aim is to offer a broad grounding essentials such as Level 2 & 3 Food
in the essential cooking techniques, Safety, First Aid and barista training
coloured with invaluable insights into together with some taster sessions on
the running of restaurants, cafes and running a food business and local food
outside catering from people who have production for example.
succeeded at the highest level.
What’s the commitment
from me?
You’ll need to be seriously looking for
a career in hospitality. We’ll be linking
with employers throughout the
course and inviting them in to see
what is going on first hand.
It may be that your eventual aim is to
start your own food related hospitality
business - this is an excellent place to
start too. This may be a career
change, something you’ve always
wanted to do or you may even be
working in hospitality and want to
develop your skills.
What we need from you is your
commitment over a consecutive
5-week period to immerse yourself in
the course, have fun and accrue a
tremendous amount of experience in
a short period to time.
There’s no charge and help is available with transport costs and childcare.
All equipment and ingredients are provided.
Who will be doing
the teaching?
Cook24 is going to be delivered differently. Some of the leading lights of
Welsh hospitality have agreed to be part of this exciting project.
Jen Goss
After a career in London managing Gastropubs and a
delicatessen, Jen followed her life long dream and
moved with her family to Pembrokeshire to live on and
run a smallholding.
Using homegrown, local and seasonal produce Jen set
up her catering company Our Two Acres - she caters for
large events like the Do Lectures and runs supperclubs
and events.
Born of her family love of preserving Jen has co-written
Do Preserve for the Do Book Company. For 5 years she
co-ran the kitchen at award winning sourdough bakery
Bara Menyn in Cardigan.
Phil Leach
Phil began his cooking career over 30 years ago and
learnt his craft in some of the best kitchens in the South
of England, including the legendary Horn of Plenty.
He earned widespread plaudits as Head Chef at Combe
House hotel, where he led an award-winning team for 7
years, before opening Slice in Swansea, which won Best
Restaurant in Wales in the 2022 Good Food Guide.
Phil currently splits his time assisting the teams at Y
Polyn in Nantgaredig and The Beach House Gower.
Tom Furlong
Tom is the owner of three successful hospitality
businesses in Cardiff- Milkwood (Pontcanna), The
Lansdowne (Canton) and The Grange (Cardiff).
A Fine Art Graduate, Tom got into hospitality working
both front of house and subsequently in the kitchen
while a student. Tom’s cooking has always been rooted
in good ingredients cooked simply and well.
After returning to live in Cardiff, and frustrated by the
lack of quality independent pubs and restaurants, Tom
opened his first restaurant- The Potted Pig in Cardiff
with his business partner Gwyn and wife Cerys.
The Potted Pig went on to win many plaudits and
reviews including being included in the top 100
restaurants in the UK in 2012. Since then, Tom has open
five further businesses establishing himself as a
successful chef and entrepreneur.
Scott Davis
Scott Davis is one of Wales’ most accomplished and
experienced chefs.
Scott started his culinary journey at Coleg Sir Gâr in
Carmarthen before securing an apprenticeship at the
Berkeley Hotel in Knightsbridge.
During his time in London & New York he had the
privilege of working under the likes of some great
chefs including Jean-Gorges Vongerichten, Marco
Pierre White, Nobu Matsuhisa, Gary Rhodes and Peter
Gordon to name but a few - when Scott is asked to
describe his style of food he says “well-travelled”.
On coming back to Wales and starting family life, Scott
earned rave reviews as head chef at Llys Meddyg in
Newport and now has his own event catering company
Strawberry Shortcake.
Stephen Terry
Stephen Terry is one of the most infuential chefs in
modern British restaurant cooking.
Stephen honed his skills at several top London
restaurants but is particularly known for his part in
Marco Pierre White’s game changing first restaurant
Harvey’s where he was a key figure alongside a
young Gordon Ramsay.
After stints at La Gavroche and with Nick Nairn in
Scotland he returned to London to open Canteen
with White and actor Michael Caine.
At Oliver Peyton’s Coast Stephen earned a Michelin
star, later taking over at the Walnut Tree where he
again earned a Michelin Star.
For over 10 years he has been the chef patron at the
widely celebrated The Hardwick just outside
Abergavenny. He is frequently seen on television in
shows such as Great British Menu, Saturday Kitchen
and James Martin’s Saturday Morning.
How do I apply?
There will be three courses between the
end of February and the end of June
2022. Each course will last 5 weeks and
teaching will be on weekdays only with
four days spent in the Cook24 kitchen in
central Carmarthen. There will be a little
cooking homework to do as well.
This project is funded by the UK Government through the UK Community Renewal Fund.
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