Glyn Jacklin

I completed my chef qualifications at Rugby College, gaining distinctions in all practical elements of the course. I was then taken on at The Belfry Hotel as a commis chef and worked my way up to sous chef level within 5 years. I then took a sous chef position at the Manor Hotel where I soon became the head chef at the age of 25. After spending 6 years at the Manor Hotel, I then took a position as executive head chef at the Draycote Hotel. All the hotels I have worked in have been awarded 2 AA rosettes for the standard of food.

I have won several high profile competitions during my career and have work experience at Belmond Le Manoir aux Quat'Saisons and the Marriot 5-star hotel in Warsaw, Poland. I have been a chef lecturer at University College Birmingham for the past 8 years and was also a part-time lecturer at Rugby College where I trained for 5 years. I develop the menu for the Restaurants at UCB and mainly the evening services.

I have recently gained experience of catering operations at West Brom’s football ground and the QE Hospital in Birmingham, giving me an insight into different sectors within the industry. I have also mentored several students to winning awards in competitions. I consider myself a competent and well-rounded chef.

I mentor for students studying the NVQ Level 3 diploma in Professional Cookery and teach skills classes at Level 3. I run the Atrium dinner restaurant which is the fine dining area for the college. I also teach on the Royal Academy of Culinary Arts apprenticeship programme at both commis and chef de partie levels. My specialist area is butchery and fishmongery. I am responsible for developing the skills program at level 3. 

I also Mentor for dissertation students on the Culinary Arts Management program.

Assisting Giovanni D Vito with food application programme. I am currently on the Master’s Culinary Arts Management programme.

Through my recent dissertation, I have completed some detailed research into food allergens. I have also worked on food apps for level 2 and 3 professional cookery programmes.

I have recently completed work experience at West Brom football stadium and the QE Hospital in Birmingham. I have also been involved with the catering operations at several large sporting events including Ascot and premiership football games. I have also been to the headquarters of Pret a Manger to understand their health and safety procedures. Help to run a cookery school at Eckington Manor.