The Hub at 16 Hospitality- From Field to Fork

We invited our Rookies to experience and understand the journey of freshly grown produce from field to fork.

16 learners from across our four sites in Cheshire and Anglesey 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.