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Adrian Law
Hospitality & Catering
2007
The best thing about our courses is that the teaching team have excellent industry experience with up-to-date equipment and materials. We are also very focused on all of our students achieving and being successful in their chosen careers.
What brought you to LMC?
I knew that the Catering department was a Centre of Vocational Excellence and I wanted to be part of that, and I also wanted to better myself and career prospects.
What did you do prior to working here?
I have had quite a few different jobs prior to working here but always in education and the Hospitality & Catering industry.
My first full time post was working at a local coaching inn near to where I lived, I worked there part time when I was studying at college, then moved onto a full time chef’s position. In all I worked there for 5 years, learning my trade in a busy kitchen.
I then moved to the Armadale Hotel at Arrad Foot where I took the position as head chef, I worked there for 7 years. I was in my early twenties at the time, but with support from the owner I felt that I was up to the job. We built the business from basically nothing to a really busy popular hotel and restaurant.
After 7 years I started to get itchy feet and wanting a new challenge, and learning a lot about running a busy kitchen, I wanted to go it alone and start my own business. So I took over the Catering Franchise at Ulverston Golf Club, catering for the members, golfing societies and private functions. Whilst I was there the business grew and I gained a good reputation.
I decided to move on and go back to work back up in the lakes, so I took a position as senior sous chef at the Beech Hill Hotel on the side of Lake Windermere. This really opened my eyes when it came to food, working at 2 AA rosettes was a massive step up from what I was used to, I absolutely loved it, new food, ideas and techniques. I eventually worked up to Head chef where I gained my own 2 AA rosettes.
After 4 years as Head Chef, I decided I wanted to move into education, I always had ambitions of this, so I took a job at Furness College as a work-based learning tutor. I worked there for 7 years teaching and assessing Hospitality & Catering Apprentices and gaining my teaching qualifications.
What is your favourite thing about your job?
The best part of my job is taking a students with no knowledge of the industry to someone who can gain employment and be successful in their chosen field.
What is the best thing about the course(s) you teach?
The best thing about our courses is that the teaching team have excellent industry experience with up-to-date equipment and materials. We are also very focused on all of our students achieving and being successful in their chosen careers.
What would you say to someone who was thinking about joining your course?
I would say that Hospitality & Catering industry isn’t an easy option, but it can be really rewarding and enjoyable if you work hard at it. It also has excellent job prospects at the end of the course, as the majority of our completing students gain full time employment within high class establishments, like Lisa Goodwin-Allen, who is the executive head chef of the Michelin starred Northcote restaurant in Blackburn and George Norrie, the head waiter at L’Enclume, a two starred Michelin restaurant in Cartmel, Cumbria.
YOUR TUTOR(S)
LMC is a great community asset and I think the local district are lucky to have such a modern, flexible and engaging place of education.
The best thing about our courses is that the teaching team have excellent industry experience with up-to-date equipment and materials. We are also very focused on all of our students achieving and being successful in their chosen careers.
I love working with such keen and dedicated staff and students. I also like how every day is different because we attract such a wide range of students including year 11 from local high schools aged 16-18 who apply to the full time courses, to adult students who attend the part time courses. It’s nice to work with so many people from all different backgrounds and cultures who share a passion for cooking.
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