Stuart's Profile
Job title
Apprenticeship Account Lead
Academic qualifications
Master of Arts Culinary Arts Management (Distinction)
"I've managed the prestigious Royal Academy of Culinary Arts apprenticeship for a decade, consistently achieving outstanding results and seeing my apprentices go on to compete in MasterChef: The Professionals, represent the UK in the Bocuse d’Or, and win National Apprentice of the Year."
My own path began at Birmingham College of Food (now UCB), where I studied from 1988 to 1992. After completing my studies, I went on to manage pubs and restaurants in Greater and Central London for eight years, becoming the youngest and most successful manager in my company. I later led two-rosette kitchens for a major hotel group, before returning to UCB in 2011 to establish the Professional Cookery Apprenticeships. My career has given me an exceptional understanding of the sector, and I keep this up-to-date through continuous professional development and strong industry connections. I have a professional network spanning Michelin-standard establishments and hospitality businesses across the Midlands and the UK. I’m also a member of the Royal Academy of Culinary Arts Education Committee, the Institute of Hospitality, and the Birmingham Food Strategy, reflecting my deep commitment to advancing culinary and hospitality education.
For the past ten years, I have managed the prestigious Royal Academy of Culinary Arts apprenticeship at UCB, consistently achieving outstanding results. My work as a senior consultant with the Institute for Apprenticeships and Technical Education (IFATE) involves reviewing professional cookery apprenticeships, funding, and curricula nationwide. I take pride in mentoring apprentices, many of whom have gone on to achieve great things, such as competing in MasterChef: The Professionals, representing the UK in the Bocuse d’Or, winning FutureChef (in 2018) and being named ‘National Apprentice of the Year’ (in 2015).
I’m constantly inspired by seeing apprentices succeed, and I take equal enjoyment in helping those who are ambitious and those who are still discovering their potential. I aim to recreate the encouragement and belief that I received as a student, giving apprentices the freedom to explore new approaches while grounding them in best practices. The advice I give to students is to take their time, master the basics, stay curious, and never fear making mistakes because failure is an essential part of learning.
If there’s one myth about our industry that I’d like to debunk, it’s that kitchens are harsh environments. Today, most operate collaboratively in order to nurture productivity and creativity - that’s why there’s never been a better time to become a chef!
Outside of work, I’m passionate about cricket - I set up the UCB cricket team, I serve as vice-captain of my local team, and I’m also an umpire and coach. When I’m not involved in cricket, I enjoy reading non-fiction books relating to culinary history. I rarely watch TV unless it’s sports or Top Gear; however, I do enjoy Clarkson’s Farm and even met Jeremy Clarkson at his farm, Diddly Squat. Another fun fact about me is that I was once featured on the cover of the Birmingham Evening Mail.