The Lakes Hotel School at Kendal College has launched the career of hundreds of hospitality and catering professionals since its creation in 2004, with many of them going on to work in some of the finest hotels and restaurants both nationally and internationally.
The unrivalled facilities and dedicated teaching team allows for a learning environment that nurtures the talent of tomorrow. The kitchens, Restaurant and Café all operate on a commercial basis, giving students the kind of real-world experience that prepares them for work in this exciting and challenging environment. During their time at the Lakes Hotel School, students have the opportunity to work with top chefs and, through a wide range of guest speakers, develop a real understanding of the value of Cumbrian food.
Richard Axford has over 18 years experience working in hotels as head chef across the country, including Temple Sowerby Country House Hotel in Penrith and Dunkeld Country House Hotel in central Scotland. During this time he worked at AA Red Rosette Level for seven consecutive years.
Dean Boydell has 21 years experience of the hospitality industry at the Netherwood Hotel, including a Victorian country mansion in South Lakeland. He worked in the various departments of restaurant and banquetting, bars, housekeeping, leisure and reception, ultimately being promoted to General Manager of the hotel and spa.
Simon Hansen has over 14 years experience in four-star hotels, including the Beech Hill Hotel in Windermere. During Simon’s time at the College he has worked as peripatetic chef to local schools, promoting the government’s healthy eating initiative. His work was referenced in a government white paper.
Graeme Hedley has 18 years experience in the hospitality industry, including stints at three, Michelin-starred restaurants in Cumbria and Wales and other prestigious hotels throughout the country. Graeme is the College’s Sommelier and wine tutor.
Yannick Lequitte began his catering profession in his native Britanny area of France, before coming to England to work for a well-known hotel group. Yannick has also worked as private chef to the French Ambassador in London, where he catered for state and presidential visits.
Paul Waring is from one of the South Lakes’ finest four-star hotels, having started there as a commis chef he eventally became head chef, gaining two AA Rosettes for the hotel for the quality of food.