We invited our Rookies to experience and understand the journey of freshly grown produce from field to fork.
16 learners from across our sites had the opportunity to follow a crop of lettuce from the moment it is picked from the field to its distribution across the UK.
After a tour of the facility, teams from each site got creative and were challenged to design, source and cook a new vegetarian dish for the pubs’ menu. The winner was The White Eagle’s poached peach & strawberry sable with goats curd & palm sugar.
As part of our dedication to providing some of the most varied and ‘hands-on’ hospitality training in the UK, our Rookies are given the opportunity to experience several exciting external trips throughout their training.
A huge thank you to Oliver Kay and Woodlands Green Farm for an educational and memorable day.