News & Events
The Social Diner
with Mark Hix MBE
Celebrated chef, restaurateur and food writer, Mark Hix is known for his original take on British gastronomy. He is lauded as one of London's most eminent restaurateurs with an unrivaled knowledge of ingredients.
He opened his first restaurant in 2008- the distinguished HIX Oyster & Chop House in Smithfield. He has since opened several more, including HIX Soho, Tramshed, Hixter Bankside and HIX Oyster & Fish House in his native Dorset.
He is also the author of a number of cookbooks on British cuisine which have won a flurry of awards and commendations, including Mark Hix The Collection, British Regional Food and British Seasonal Food.
Most recently, Mark received an MBE for services to hospitality, appointed within the New Year's Honours 2017 list.
On the 4th December Mark will be designing and cooking a 4 course menu alongside our apprentices. All profits will fund our training programmes.
The Social Diner is a gourmet supper club with a big impact. We invite an extraordinary chef to cook a four course menu alongside our apprentices.
November 3rd is our very own chef founder's turn! Simon Boyle started his career at the Savoy and has since worked on 5* Minerva cruise ships, cooked for Saudi Princes and in prestigious settings such as Mossimans. He's the culinary ambassador for unilever and recently received the People's Choice Award from the Craft Guild of Chefs.
Tickets and more details here.
The Social Diner
with Shay Cooper
Shay is Executive chef at one of London's finest establishments- The Dining Room at the Goring Hotel (where Kate Middleton spent her last night before becoming the Duchess of Cambridge). Shay gained his first Michelin Star at The Bingham before repeating the feat at the Goring.
Shay reinvents British food with a sense of fun and magic. Expect an elegant and captivating four course menu.
The Social Diner does what is says on the tin so expect to meet new people, eat Michelin Star food and see Shay at work with our apprentices in our open kitchen at Brigade.
Tickets are limited and this is a one-off event so book quick to avoid disappointment. Our last event sold out weeks in advance.
A welcome drink is included in the ticket price. A Sommelier will be at the event and additional drinks available to purchase.
Please let us know dietary requirements in advance.
The four course menu is currently being devised by Shay and will be announced shortly.
NVQ Graduation Celebration
On Tuesday 9th May we held a graduation ceremony for 19 apprentices from Cohorts 5 to 10 who have successfully completed their NVQ training and are now qualified professional chefs! We were grateful to be able to hold the event at the stunning Searcys Pavilion Road, where graduates and their guests enjoyed a delicious afternoon tea before the ceremony.
The event marked the end of a journey for the apprentices which started with Freshlife and ended with gaining a Level 2 NVQ qualification, culinary skills and friends for life.
We wish the apprentices all the best for their future careers in the kitchen, and beyond!
Put A Fiver To Work!
Put A Fiver To Work!
For many, the barriers to finding a job are simple.
They don't know where to look, how to apply or how to present their skills. Beyond Food's Chef Founder, Simon Boyle, has used his experience of working with 1000s of vulnerable people to publish a work book, How to Find A Job And Keep It, to support people to take their first steps into employment. The book makes daunting tasks manageable, including CV wirting, budgeting and interview preparation.
At the end of June we'll be distributing all the books through partner organisations, including the National Literacy Trust, Thames Reach Employment Academy and local schools through the PwC Foundation.
Once you've bought your book, share your top tip for finding a job and keeping it, using the hashtag #PutAFiverToWork.