come into college sometimes to work with us, too. I particularly remember Raymond Blanc and James Martin being inspiring people and great to learn from.
In my second year, I had managed to get some part-time work at the hotel next door to the college, Careys Manor, and I was pleased when they were able to take me on as a Restaurant Leadership and Management Level 3 Apprentice, where I could also focus on front of house. The mix of work and study suited me really well. The hotel has 79 bedrooms and three restaurants, and I started in the main hotel restaurant. Although it’s very traditional, it was often very busy and it was very exciting. College had been great but this interaction with the guests, looking after them and solving their problems was the real thing!
After my apprenticeship, I became Supervisor of the hotel’s Manor Restaurant. I think Carey’s Manor must have seen some potential in me. We had had several different Restaurant Managers over that time, but it turned out to be good for me as it gave me opportunities to step up; to learn more and to take more responsibility. I became Assistant Restaurant Manager and, after about a year, when I thought I’d learnt all I could in the restaurant, I spoke to the Hotel Manager to see if there was more I could learn about running the whole hotel. Perhaps I was a bit cheeky in asking, but I was made Trainee Hotel Manager.
then a week front of house waiting and running the restaurant, then a week in pastry (cakes and desserts). I loved them all, but the opportunity to try these different areas meant I discovered a love of ‘front of house’.
It was fantastic going to a college that had a professional restaurant on site where external clients would come to eat. In my second year, I got to take my turn in actually running the restaurant, coordinating the other students and any apprentices on day-release. It really helped me understand how a proper restaurant works. We were lucky enough to have some guest chefs
That was a challenging but rewarding role and it gave me such a fantastic insight into every part of how a hotel works – as well as how it all works together. I worked in every department - kitchen, reception, housekeeping, portering, the different restaurants (Thai, French bistro) – so got to see how it all works as one big team. It was intense, particularly when we had additional events like a big wedding going on as well. I always took it as a challenge and put my all into it. I do believe that you’ve got to love this industry to do it well. After about 18 months as Trainee Manager, I stepped up to become Assistant Hotel Manager, supporting the Hotel Manager and running things when they weren’t there. By 2016, I’d been at Carey’s Manor about six years in all and I was just starting to think it was time for a new challenge when a vacancy came up within the same hotel group for an Assistant Manager at a hotel not far away.
The Montagu Arms in Beaulieu is a very different hotel; it’s smaller, with only 24 bedrooms and two restaurants, but it’s a real ‘foodie’ hotel and we’re hoping to achieve a Michelin star very soon. I became Deputy General Manager after about a year, which was an opportunity to understand more about the business and financial aspects
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