The Brigade restaurant in London Bridge has just welcomed The Langham’s Chris King to the kitchen to host its third instalment of the pop-up supper club The Social Diner.
King joined the five-strong apprentice team at Brigade to prepare a gourmet four course dinner for 50 guests, which included seared Scottish squid, veal chop with ceps and vanilla doughnuts with poached cherries and Chantilly cream.
Each month, Brigade invites guest chefs into its apprentice kitchen to deliver a gourmet masterclass in fine dining. Guests can see the chefs at work in the restaurant’s impressive open kitchen while they dine on Michelin star quality food. Previous world-renowned chefs involved in the scheme include Michel Roux Jr and Shay Cooper, Executive Chef at the Goring Hotel.
Brigade is a unique social enterprise restaurant which is part of Beyond Food Community Interest Company owned by PWC, and managed by hospitality specialist BaxterStorey. Beyond Food runs four inspirational programmes that help disadvantaged members of the community back into work through skills development, training and career support.
Freshlife is a six-week series of motivational workshops that promotes well-being, passion for food and meaningful employment. The United Kitchen Apprenticeship is a fully certified training programme where apprentices study towards an NVQ Level 2 Diploma in Professional Cookery as well as receiving on the job training in the kitchens at Brigade.
Since opening in 2011 the enterprise has employed over 100 apprentices from at risk groups including those suffering from substance abuse and homelessness.
Leighann, a United Kitchen Apprentice, said, “Brigade has given me a new lease of life and the confidence to believe in myself again. I suffer from mental health issues and found myself living rough following a traumatic time in my life. Beyond Food helped get me back on my feet and into a daily routine of learning.
'I love working in the kitchen and have had the opportunity to work alongside some incredible chefs. They have inspired me to want a career in food and Brigade has given me the skills, training and experience to be able to do so.”
