Nineteen-year-old Henry Engbers has joined as a trainee chef at the Bull in Henley-on-Thames, Oxfordshire. He has food and hospitality experience having worked at Hugh Fearnley-Whittingstall’s River Cottage as a trainee chef as well as kitchen and waiting placements with Henley Regatta.
Engbers is on a 12-month Apprenticeship in Hospitality & Catering at Henley College where he will spend one day a month studying. Bull head chef Rob Chasteauneuf will oversee his training.
"We’re delighted to welcome Henry to Brakspear," said Brakspear operations manager Matt Aket. "He has already impressed us with his evident passion for cooking and understanding of the hospitality industry.
"Like all food-led pubs, we want to attract the best talent into our kitchens and apprenticeships offer us a way to develop young, enthusiastic students into skilled chefs. We hope to take on other apprentices, both at the Bull and at our other managed site, the Porch House in Stow-on-the-Wold."