Dave Saul and Melissa Summerfield

College Fundraising Gears Up for Cyclists Charity Dinner

A local cancer charity is working in partnership with Stratford-upon-Avon College to raise money to enable children and young people living with cancer to regain their physical fitness.

The collaboration between Cyclists Fighting Cancer (CFC) and the Warwickshire FE College has resulted in the upcoming dining event CFC Pre-Tour Charity Dinner, which will ensure all attendees start their Tour de France preparations in style with a themed six-course menu served in the College’s Academy Restaurant.

The event, due to take place on Thursday 15th June from 6:45pm, is masterminded by Dave Saul, Catering lecturer at the College, and his students.

Dave is a keen cyclist and he found himself inspired to organise the event after he signed up for CFC’s Million Mile Bike Ride, as means of generating further funds for their cause.

This year-long campaign encourages all bike enthusiasts to contribute their cycling miles and collectively ride 1,000,000 miles throughout 2017. They have a target of raising £250,000 which will support 21 Children’s oncology units throughout the UK.

The money will provide services specific to each unit’s requirements and individual children’s needs, such as bikes and specialist rehabilitation equipment, allowing them to help rebuild the strength and confidence of young people fighting cancer.

Dave is totally committed to the project: “I can’t think of a more worthwhile cause than helping children recover from cancer. I’m delighted to be involved not only with the Bike Ride but also with the dinner which will boost CFC funds even further – as well as providing us with what is certain to be a thoroughly enjoyable evening! I’m immensely proud of the students for getting behind the project with such enthusiasm and dedication.”

Sarah Lakey, Fundraising Manager from Cyclists Fighting Cancer, said, “When Dave first approached us with his plans for riding and fundraising this year we never expected it to develop into such a great opportunity to sample some amazing food from this year’s Tour de France route.

“We are thrilled to be working with Stratford-upon-Avon College and it’s fantastic to hear the students are excited to be working on the project. As a charity we give bikes and trikes to children to help with their recovery from cancer, many of which go to children the same age as the students. It really is wonderful for them to give up their time to help children and teenagers living with and beyond cancer.”

In honour of the Tour de France, the dinner will follow a culinary journey that reflects that of the famous cycling contest in 2017, with courses influenced by dishes from Germany, Belgium and France itself.

Professional Catering student Melissa Summerfield, 17 from Stratford-upon-Avon, is delighted with the quality of the menu he and his fellow students have devised so far. “We’re using our culinary skills and imagination to create a unique menu that will represent the Tour de France route, and we’re working really hard to perfect all our dishes so that the dinner is worthy of cycling champions.”

For more details on Cyclists Fighting Cancer, please see www.cyclistsfc.org.uk. If you are interested in taking part in the Million Mile Bike Ride, please visit www.millionmilebike.org.uk

To book tickets for the CFC Pre-Tour Charity Dinner, please go to www.stratford.ac.uk/event/cyclists-fighting-cancer-pre-tour-charity-dinner/

Dress code: smart casual… or cycling gear!

Professional Cookery Apprentice Ellena Maher at the Rose & Crown restaurant

Cooking Up My Future at The Rose & Crown

By Ellena Maher, Professional Cookery Apprentice

For someone who’s as passionate about cooking as me, there is really only one choice of career, isn’t there? So, as a first step towards my goal, I was thrilled to get a Professional Cookery Apprenticeship at The Rose & Crown restaurant in Warwick.

Once a month, my tutor from Stratford-upon-Avon College, Jim, visits the restaurant to see me cook and prepare dishes.

I remember I was so nervous the first couple of times Jim came to visit me, as I felt I was being assessed and might be criticised. I shouldn’t have worried though. He instantly put me at ease and made it clear he is there to help and support my development. We discuss the month before which meals I will be preparing next, to give me time for practice and preparation.

I had already completed a full-time Catering course at Stratford-upon-Avon College, but my apprenticeship has driven me even further towards my goal of becoming a fully-trained chef. I have learnt so much and had great fun at the same time! The bonus of doing an apprenticeship is that I am earning my own money while I’m learning. I’m also guaranteed a job after the course has finished. What more could you ask for?

I get so much support from my Head Chef, Leon Higham, as well as the whole team at The Rose & Crown. Jim makes sure that I understand the tasks that I’m given and teaches me new skills that I can put straight into practice in the kitchen. I even enjoy my assessments – it doesn’t even feel like I’m being assessed, just having a lesson because it’s great fun!

An apprenticeship course is a fantastic opportunity to carry on studying whilst gaining valuable work experience with a regular salary. I would highly recommend choosing one!

Professional Cookery Apprentice Akela Nevelli (left) with No 9 Church Street Chef/Proprietor Wayne Thomson

International Student Follows His Dreams to Stratford

An aspiring chef has spread his wings and sought to master his culinary skills outside his native Italy. With the whole of Europe and a choice of countries with impressive histories of fine food to hand, he chose Stratford-upon-Avon, after his grandmother, who lives in the Warwickshire town, recommended the superb catering training provided by the local College.

Passionate about becoming a successful chef, Akela Nevelli, aged 21, approached the Work Based Learning team at the College, who helped him secure an advanced apprenticeship in Professional Cookery at the restaurant No 9 Church Street, under the mentoring of Chef/Proprietor Wayne Thomson. Wayne himself started his catering career by training for three years at Stratford-upon-Avon College, before moving to London to work at some of the most prestigious establishments in the capital: The Savoy, Claridge’s, Monte’s of Sloane Street and L’Odeon, working under culinary luminaries such as John Williams, Alain Ducasse, Bruno Loubet and Anthony Demetre.

Akela counts himself extremely fortunate to have Wayne as his mentor – a National Finalist of both the National Chef of the Year competition and The Roux Scholarship, and a recipient of The Academy of Culinary Arts’ Annual Award of Excellence. In addition to passing on his expertise, Wayne has given Akela the opportunity to learn all areas of the kitchen as well as taking him to see suppliers and markets to choose the best ingredients.

Commenting on Akela’s apprenticeship, Wayne said, “I’m passionate about offering opportunities to young chefs like Akela because it offers him the chance to develop Commis Chefs skills from scratch. Also, having apprentices working in the restaurant showcases to my other staff the amazing opportunities for career development that are available to them.”

Akela himself is convinced he made the right decision in choosing to become an apprentice in Stratford: “I have really benefited from my Apprenticeship as it has allowed me to develop the practical skills to work as a chef and, as the course is so closely linked to my work with Wayne, I feel that my skills and understanding have developed far faster than if I had just taken a full- or part-time course.”

Head Chef Nick Deverell-Smith and Commis Chef Matthew Young

Award Winning Restaurateur Gives Aspiring Chefs a Career Boost

An award-winning Warwickshire chef and restaurateur is determined to provide greater employment opportunities for young people in rural communities, and has recently rewarded one of his own former apprentices with a much-sought-after full-time post.

Nick Deverell-Smith, Head Chef and proprietor of boutique Cotswold pub The Churchill Arms in the village of Paxford, decided to hire a Professional Cookery Apprentice through Stratford-upon-Avon College in October last year. Wanting to offer greater opportunity to aspiring chefs in rural communities, Nick explained, “I was an apprentice myself. I had the opportunity to train at Simpsons in Kenilworth, in my opinion the best restaurant in the area, under some fantastic chefs such as Glynn Purnell. I think there’s no better way than learning on the job.

“I always wanted to own my own restaurant. When I left school I wasn’t very confident at all but here I am now. To be able to give that opportunity to other young people is hugely rewarding.”

Nick, who won Junior Chef of the Year in 2000 and has worked under both Gordon Ramsay and Marco Pierre White, turned to the College’s Work-Based Learning Team to arrange and advertise the apprenticeship. “When I opened The Churchill Arms, I got in touch with Stratford-upon-Avon College to perform some catering demonstrations for the students, and I was very impressed with the standard of chefs they were producing. So they were the obvious choice when it came to choosing an apprenticeship training provider.”

The apprenticeship was eagerly snapped up by 17-year-old Matthew Young. Under the expert guidance of Nick and his team, Matthew’s skill and confidence grow by the day and he has developed into a first-class commis chef. Reflecting on his training, Matthew said, “I definitely feel I learnt faster than I would have on a full-time course. I also got to practice my skills a lot more often. I was able to send my work to a customer and get their feedback instantly which was very helpful.”

The experience of developing an apprentice with the College has proved highly beneficial to Nick. “An apprentice needs time and patience but Matthew runs a whole section for me now. I can actually take a day off work now which wasn’t possible before!”

“I’m looking to recruit at least one other apprentice which will reinforce my team even further. Now Matthew will be the gold standard for any new apprentices I have. He’s evidence of how much you can achieve if you really put the hours in.”

Apprenticeship Team Leader Bryan Anderson is very impressed by Matthew’s achievements. “For any young chef confidence is key. I’ve seen Matthew grow and adapt and now you can see he feels much more self-assured. Matthew’s in charge of all cold starters and desserts and already has ambitions to progress further under Nick’s expert guidance.”

The Churchill Arms brings a contemporary feel to a 17th Century pub, with a ‘Best of British’ theme, and makes extensive use of local produce, sourced daily from the surrounding countryside. For more information, please visit the website www.churchillarms.co

Wayne Sullivan, Head Chef at The Old Stocks Inn in Stow-on-the-Wold.

Chef Creates Recipe For Success At College Dinner

An award-winning chef has applied his expertise to oversee culinary preparation for an evening of fine-dining and entertainment at Stratford-upon-Avon College.

Wayne Sullivan, Head Chef at The Old Stocks Inn in Stow-on-the-Wold, joined the College’s own highly-skilled Catering students in the campus’ industry-standard training kitchens to assist them in the creation of the menu for the College’s Governors’ Dinner.

The event was sponsored by Chairman of the Board of Governors Lord Digby Jones and Governor Tony Bird, Chairman of the Stratford-based Bird Group of Companies. Held on campus on Thursday 10 November, the dinner acted as a ‘thank you’ from both of them to College staff and Governors, celebrating the hard work and successes of the whole team over the last year.

The evening was presented with a spectacular World War One theme to mark one hundred years since the conflict took place. The College’s Academy Restaurant and three theatres were transformed by talented Technical Theatre students into period locales, while Performing Arts students entertained attendees with a variety of period dramas and musical numbers.

Wayne has a rich culinary background. His successful career has seen him rise through the ranks and hone his exceptional talents in kitchens in hotels and restaurants throughout the Cotswolds and London as well as the USA, working in some of the world’s best restaurants, including Marcus Wareing’s Petrus and at The Hotel Wheatleigh in Massachusetts, USA.

A true Cotswold chef, Wayne is well known in the area, having worked within the teams at several highly regarded local venues. He was famously Head Chef at the AA 2 Rosette awarded restaurant, Parkers Brasserie, when it was named by Cotswold Life as Restaurant of the Year, and has since added The Kings Head in Cirencester, being a member of the opening team alongside Stephen Mannock, The Bathurst Arms and The Wheatsheaf to his repertoire. As the current Head Chef at the Old Stocks Inn, he has many big plans for the coming year.

Wayne was delighted to be invited to join the students by College Principal and CEO Nicola Mannock. “Teaching isn’t something that I have a huge amount of experience in, but I’ve always believed in supporting the development of young chefs and giving them as much knowledge as possible. I hope that I’ve been able to impart some expertise that enhanced the creation of the menu.

“The facilities here give the students a great grounding; they let the students know exactly what is to come in the industry and the lecturers here are very experienced, they have great knowledge and they provide really solid foundation for the students before they move on to their careers.”

Shelley McGonigle, Assistant Head of Department – Hospitality and Catering, was thrilled to give the students the opportunity to work alongside such a respected chef. “On behalf of the College, I’d like to extend my sincere thanks to Wayne for giving up his valuable time to share his expertise with our students and staff. It’s been great to have him here. The experience has been of immense benefit to the students – they have learned so much from him about creating menus – and without his input I’m sure the evening would not have been so successful. We look forward to collaborating with him again in the future.”

Apprentices Armands Vinklers and Daniel Herbert

College Apprentices Nominated for Top Award

Two Stratford-upon-Avon College apprentices have been nominated for a prestigious regional award in recognition of the valuable contribution they make to their employers and the local economy.

Armands Vinklers, 24 and originally from Latvia, and Daniel Herbert, 19 from Inkberrow, have been short-listed for the Coventry and Warwickshire Apprentice of the Year Awards. In total, 41 apprentices have been nominated; they come from throughout the region and are employed in a range of roles from hospitality and catering to automotive engineering.

Stratford-upon-Avon College creates the training framework for both nominees’ work-based learning programmes, ensuring that they are confident in their professional roles and secure in their understanding of the assignments they must complete. The apprentices spend four days a week in the workplace performing tasks just like any other employee.

Professional Cookery Apprentice Armands Vinklers

Armands moved to the UK from Latvia and works as a Professional Cookery Apprentice at The Fish and Anchor Inn in Evesham. His apprenticeship has not only provided a career for Armands, but also a solid base for him to build a home life in the UK. He arrived in England with the ambition of securing a career in the catering industry. In addition to developing his core skills in the kitchen, he has completed classes in both English and Maths. Armands is now firmly established at The Fish and Anchor Inn and his partner and young son have now joined him in their new home in the UK.

Armands had little previous experience of working within the catering industry but impressed his employer with his exceptional professionalism and attitude to work. Due to his outstanding commitment to his employer, he has recently been promoted to Sous Chef, assisting the Head Chef in producing outstanding culinary delights.

Stevie Edmund-Jones, Head of Employer Engagement at the College is immensely proud of Armands’ achievements and is continually impressed by his professional conduct.. “He deserves this nomination because he took a massive step in his life, not only to gain employment but because he left his homeland to achieve this. He has proved to be an excellent role model for other young employees at the restaurant.

“He has progressed and evolved in his role by showing great focus and determination, putting his ideas and skills forward in order to help the overall business to gain a good reputation and success as a food establishment.”

Armands himself said; “I’m so happy I decided to come to England and learn to be a chef. I am very proud to be nominated for Apprentice of the Year and I’m grateful to the College and everyone at The Fish and Anchor Inn.”

Building and Construction Apprentice Daniel Herbert

Dan works as a Building and Construction Apprentice for ArchiWildish Ltd architectural designers in Bidford-on-Avon. He primarily focuses on office administration but he is also learning about architectural software as well as the construction industry as a whole, and he has aspirations to train to be an architect himself. His confidence in engaging people has developed immensely throughout the apprenticeship and every day his autonomy expands.

Dan commented: “I love working here. I’m trying to broaden my knowledge as much as possible and learn as much as I can about all the different aspects involved in being an architect. Being nominated for this award is the icing on the cake, and whatever happens on Thursday I feel immensely proud and grateful.”

Mark Wildish is the Chartered Architectural Technologist at ArchiWildish is consistently impressed by Dan’s work ethic. “I think Dan is worthy of being Apprentice of the Year as he applies himself 100% to the task at hand. He even attends additional planning committee meetings purely for his own interest and learning. He’s always attentive, constructively takes on board criticism, and represents the company with his smart and polite personality.”

Both Dan and Armands will be attending the ceremony, nervously awaiting the result of the contest. We wish them good luck!

Harry Guy

Local Chef Named Roux Scholar 2016

A former Stratford-upon-Avon College catering student has won this year’s prestigious Roux Scholarship. Having battled it out against some of the best young chefs in the country, 27-year-old Harry Guy, originally from Leamington Spa, was earlier this month named Roux Scholar 2016.

The final of the contest was held on Monday 4th April at Westminster Kingsway College in the heart of London, with Harry being announced the winner at an awards presentation which took place the same evening at the Mandarin Oriental Hotel in Hyde Park.

The six finalists were asked to create and present Norfolk black chicken en croûte, with cardoon gratin and a tarragon sauce. Although the dish would seem relatively straightforward, it is in fact technically challenging, with several individual elements to be correctly balanced and cooked to perfection. The chefs had three hours to prepare and cook the dish in front of the judges – who included the world-renowned Alain and Michel Roux Jr and TV favourite James Martin – and were under even more pressure as they were not given the recipe and ingredients until 30 minutes before the start of the competition.

Harry made up his mind at the age of 14 that he wanted to become a chef, while working in a kitchen as a pot washer; so, after attending North Leamington School, he decided to study at the College for two years on its Advanced Culinary Skills course. “I knew I wanted to study at Stratford College due to its great reputation for hospitality and catering courses. I have so many great memories from my time there. My lecturer Alan Deegan was a huge inspiration and became a mentor to me – he is the reason I wanted to do so well in the industry. The most important thing I learnt at the College was discipline. Tony Davies, another of my tutors, was excellent; he was always very firm but fair and this sets you up for exactly what you need in the real world of busy kitchens.”

Currently Support and Development Chef across the Eden Hotel Collection, Harry has previously worked at the Michelin star restaurant at Malory Court Hotel in Leamington Spa and at the famed L’Enclume in Cartmel, Cumbria – where he was mentored by Mark Birchall, himself a previous Roux Scholar – and has also realised his dream of developing his skills by working in France. He is no stranger to the competition, having last year made it through to the regional finals.

Harry is understandably delighted as his success: “To win the Roux Scholarship is a massive achievement. It’s something I have worked very hard towards and to finally accomplish it feels amazing. To be named a Roux Scholar and to be on that elite page of 32 other chefs is incredible. It’s a gateway to a great future in my career.”

Tony Davies, Catering Lecturer at Stratford-upon-Avon College, commented, “Harry was always a keen student wanting to learn as much as possible; you could tell from the start of his time at College that he would go far in the catering industry. To see an ex-student progress well in his career is a proud feeling and I wish Harry all the best in his culinary dream”.

In addition to invaluable advice and support from the Roux family, Harry receives £6,000 and the experience of being trained for up to three months at a three star Michelin restaurant anywhere in the world. We are sure he will make the most of this opportunity.

Congratulations Harry!

Professional Cookery apprentice Chloe Gardner

Apprentice Triumphs in Catering Competition

Local Professional Cookery apprentice Chloe Gardner has taken first place in a national catering contest. The QHotels competition was designed to encourage their catering team to develop their skills, and to find a new summer dish for the group’s menus. The final was held on Tuesday 29 March at Crewe Hall in Cheshire, where Chloe was declared the winner.

Chloe’s culinary creation consisted of grilled mackerel fillet, served with smoked paprika courgette and parmentier potato, and accompanied by a white bean and rocket salad and chilli and lime salsa. The four finalists had to prepare and cook their mouth-watering masterpieces in just 45 minutes, and were judged on their imagination and on their culinary and presentational skills.

18-year-old Chloe, from Barford in Warwickshire, began her Level 3 Apprenticeship with Stratford-upon-Avon College in November 2015 and is employed as a Commis Chef at Stratford Manor, had already emerged victorious from the preliminary rounds – firstly being questioned over her choice of dish and preparation method, followed by a timed cook-off in February at Norton Park in Winchester.

Chloe is understandably thrilled at her success. “I still can’t believe I won. I love being a chef – thinking up interesting menus and creating new food combinations. I know I’m still learning, so to have my dish win is amazing. Both Stratford Manor and the College have been really supportive throughout the whole competition, and I’d like to thank them for helping me.”

Bryan Anderson, Catering and Hospitality Team Leader at Stratford-upon-Avon College, commented, “I’m delighted for Chloe. She is an extremely talented chef – technically skilled and very creative, especially considering her young age. She thoroughly deserves her win and we are all extremely proud of her. After this magnificent achievement, there is no doubt that she will have a very successful career as a chef.”

Chloe will now see her winning dish featured on the summer menus of every hotel throughout the QHotels group. As her prize, she won not only a beautiful and very expensive set of cooks’ knives, but also a two-week internship at award-winning chef Simon Rogan’s restaurant “The French”, situated in the Midland Hotel in Manchester, where she will stay free of charge. A celebration party was also held in her honour by her colleagues at Stratford Manor, who presented her with gifts and a bouquet of flowers.

Chloe dreams of achieving a Michelin star and she is certainly going in the right direction.

Congratulations Chloe!

Chef Martin Bower

Local Chef Enjoys International Career Success

A local chef’s career is soaring after living a jet-set professional lifestyle across the UK, Australia, Thailand and the Philippines. Martin Bower is still only 35, yet has gained over 15 years’ experience in kitchens in many 4- and 5-star hotels and resorts, and has now risen to the position of Executive Head Chef at the Crimson Hotel in Manila.

Martin was born and raised in Rugby, Warwickshire, where he first gained an interest in catering while cooking with his family and next door neighbour. “I always had a fascination with food and that grew as I entered my teens, working in a small restaurant and our local family-owned butcher.”

Professional training for Martin began at Stratford-upon-Avon College, where he studied for an Advanced Culinary Diploma. He sees the course as a great foundation to begin a career within the catering industry and particularly remembers travelling around Europe, experiencing different cultures and cuisines on trips the College organised each year.

“It gave me a taste of what was expected, and completing work experience as part of the course really showed what would be expected of me when entering a professional kitchen. The most important thing I learned at the College was teamwork. Within the fast-paced environment in which we were aiming to work, this is essential.”

Following his training, Martin worked for two years in the kitchens of Executive Chef Michael Quinn at the Randolph Hotel in Oxford. It was here that he discovered his style of cooking which he describes as classically British with an added Mediterranean feel. Martin’s rise through the ranks was swift and he gained his first Head Chef position aged 25. Since then, his career has continued to go from strength to strength and it has taken him across the world, his talents earning him accolades such as Rosette awards in many of the restaurants he worked in.

Despite the many years of hard work it has taken Martin to gain such achievements, he still enjoys his job as much as ever. “Having the opportunity to work outside the UK first in Australia, then Thailand and now the Philippines is a dream come true. When I started out as a trainee chef all those years ago, I never imagined it would lead to working in exotic places around the world, doing the job I love.”

Martin appreciates the importance of the training he received at the College, which he would recommend as a very positive first step into a highly competitive industry. He recognises the important part played by his lecturers: “The support I receive from them, even now – 16 years after leaving the College – is truly amazing. They continue to keep a close eye on my career to see how I’m doing.”

Martin in turn now helps to develop the skills of the next generation of caterers. He visits schools throughout Manila, and works closely with Far Eastern University and De La Salle University, to give lectures on the hospitality industry and present cooking demonstrations to aspiring chefs. “When I was training at the College, I was fortunate enough to have excellent mentors and teachers. Working with the students gives me a great sense of satisfaction and seeing them grow into good and passionate chefs is a very satisfying experience.”

We look forward to hearing about Martin’s continuing successes in the future.

Apprentice Conor Barron

Catering Apprentice Set For Bright Future

A new apprentice at Aubrey Allen Caterers is off to a flying start in his new career, learning all about this growing industry. Level 2 Professional Cookery Apprentice Conor Barron began his new job just three weeks ago but is already getting stuck in and taking on increasing responsibility within the company.

Conor, aged 20 from Kenilworth, decided on the apprenticeship training route after finding that university didn’t suit him. Having started studying Engineering at Cardiff University in 2015, he soon realised that he was enjoying neither the course nor the learning environment. He had, however, enjoyed cooking from an early age, so went to an open event at Stratford-upon-Avon College where they explained the opportunities available to apprentices.

“The job here at Aubrey Allen definitely looked the best. It was the first apprenticeship I applied for and I got it. I really enjoy it here and the people are all so nice. I do a lot of prep for the other chefs. Chopping potatoes, getting veg ready. It’s great to feel like part of the team even at this early stage. Although waking up 6am is still hard to do!”

Conor is already a valued member of Aubrey Allen, working alongside the other chefs. Russell Blackwell, Head Chef at Aubrey Allen is keen to stress that Conor is certainly not being treated any differently to another member of staff. “Kitchens are usually a fairly tight-knit affair. There’s a good camaraderie that goes on because you’re all working towards the same goal.”

This style of on-the-job training is much better suited to Conor. “I’ve always learnt better by doing things rather than sat in a lecture hall with someone talking at me. It’s a lot more personal too. Whereas at uni you don’t really get to know any of your lecturers, here everyone works as a close team. I love learning new things and learning news ways to get tasks done.”

Aubrey Allen is an events company so deals with catering on a large scale. According to Russell, the industry is growing and becoming much more diverse, with contract catering and hospitality catering coming to the fore – recently, in the same week, they catered for both a prestigious event at a Jaguar showroom and a private lunch for a board of directors in Birmingham, and there are opportunities to cater for major events such as Wimbledon and the Cheltenham Gold Cup. Aubrey Allen is not just responsible for the cooking; they take care of the menu planning and delivery planning too.

“It’s a massive logistical undertaking. Conor will get to learn that part of the business which is a real advantage. This experience as well as the other end of the scale – preparing sandwich buffets for parties for example – means that he is getting to experience the full spectrum of the industry.”

Conor has no hesitation in recommending apprenticeships. “If someone is wondering whether or not they should go to university, I would say definitely take the apprenticeship route. I know quite a few people now who are saying they wish they had taken an apprenticeship instead of going to university.”

And Russell certainly feels that Conor has made the right choice and has a bright future ahead of him. “Assuming everything continues to go well, we’d welcome Conor to join us full time when the apprenticeship finishes.”