While the UK hospitality industry grapples with a shortage of skilled chefs and kitchen talent, Salford-based Hydes Brewery is finding success by growing its own.

The independent brewer and pub retailer is celebrating the second anniversary of its Chefs’ Academy, an initiative designed to turn kitchen newcomers into confident culinary professionals.

Operating across a diverse estate of over 40 pubs in the North West and North Wales, Hydes has made the academy a central part of its pub dining business. The programme is led by David Oldham, Hydes’ catering development manager. With 30 years in the hospitality sector and 26 of those as an award-winning professional chef, David launched the academy to offer more than just a standard induction.

Mike Parmer from The Jolly Thresher

Matthew Sebastian from The Jolly Thresher

Jack Dutton from The Joshua Bradley

Over the last two years, he has personally mentored around 30 chefs, teaching them the ‘old school’ skills and classic techniques that are often lacking in modern kitchens. Enrolment numbers for the current year are projected to reach new highs as the business prioritises internal career progression and staff retention.

The training is intensely practical. In one session, junior chefs are introduced to whole seafood, including seabass, mackerel, scallops and razor clams, learning to fillet and prep from scratch. Other intensive sessions focus on whole-animal butchery, where participants work with racks of lamb, beef on the bone, and game such as whole rabbits. These sessions culminate in Ready Steady Cook style challenges, encouraging chefs to apply their new skills to create original dishes in a high-pressure, creative environment.

David Oldham explained the impact of this hands-on approach: “The academy is a chance for our chefs to pick up real skills that stay with them throughout their careers. It’s not about me standing at the front showing off; it’s about everyone getting stuck in and mirroring the techniques. Seeing a chef who has never handled a whole fish before create a professional-standard dish by the end of the day is a real 'proud dad' moment for me. It builds their confidence and gives them a reason to stay and grow with Hydes.”

Beyond culinary skills, the academy serves as a powerful engine for staff retention. By providing a clear career path and the opportunity to gain valuable expertise on the job, Hydes has managed to retain the majority of its kitchen staff in a highly competitive labour market. This stability ensures that the high standards expected at Hydes’ premium dining venues remain consistent, even as the company prepares for its busiest periods, such as the festive season, where it anticipates serving over 21,000 freshly cooked meals.

Adam Mayers, managing director at Hydes, believes the academy is the key to maintaining the reputation of their premium dining pubs. He added: “We’re incredibly proud that our chef retention is sitting well above the industry average. The hospitality sector is under immense pressure right now, but we believe that if you invest in people, they’ll invest in you. The academy gives our chefs the technical ability to deliver first-class food every time, which is exactly what keeps our guests coming back. By focusing on the people in our kitchens, we’re securing the future of our pubs and helping raise the bar for catering across the North West.”