Liverpool Football Club shares hospitality and catering expertise with college students
Students at Hugh Baird College’s Hospitality and Catering department, L20 Hotel School, teamed up Liverpool Football Club last week to deliver a live dining experience to paying guests at the College’s L20 Restaurant.
Aspiring chefs from the L20 Hotel School first took part in a preparation day at Anfield which saw them work under LFC Executive Head Chef Chris Marshall and his catering team. The budding front of house students received training and advice from LFC Hospitality Manager John Hollywood in the stadium’s Executive Lounge.
The students also took part in a tour of the state-of-the-art kitchens and catering facilities and a Q&A session to learn more about the stadium catering and hospitality industry and the exciting career opportunities that are available.
The following day saw the Liverpool Football Club team come to Hugh Baird College to work closely the students in order to prepare and deliver a live matchday dining experience to guests at the College’s L20 Restaurant.
Liverpool Football Club is teaming up with local colleges across Merseyside and St. Helen’s area to offer catering students the opportunity to work alongside the club's senior chefs and hospitality team and learn more about stadium catering and the hospitality business.
Hugh Baird College and L20 Hotel School student, Averyll Green, said:
“The whole experience has been amazing. To have a tour of the Anfield facilities and then to work with their teams and receive one-to-one advice from them has given me an invaluable insight into the sporting catering industry at one of the biggest football clubs in the world.”
“The live dining event at the restaurant was quite intense but it was really rewarding. Working under such an experienced and respected chef as Chris Marshall was great, I learnt so much from him and his team.”
Commenting on the live dining experiences, Paul Cuttill, General Manager of Hospitality, Tourism and Events at LFC, said:
“We are delighted to be teaming up with local catering colleges to offer students the opportunity to learn more about the evolution of the stadium catering business while helping to develop their skills in a live dining environment. We also want to make students aware of what job opportunities are available to them within the sporting and stadium business industry.”