Here at Provenance Inns & Hotels, our constant driver is to perfect seasonal dishes created with the freshest of ingredients that are sustainably sourced. As much as is practicable, we seek to work with quality local and regional artisans and specialists in their chosen produce. We are fortunate enough to be able to source much of what we use from our own kitchen garden at nearby Mount St John, a privately owned and meticulously planted and maintained working garden.
We strive to deliver seasonal menus that are accessible and affordable yet crafted to ensure a consistent quality dining experience for every customer. To do this, our chefs learn how to combine flavours to differentiate their dishes from the norm, so ‘classics’, for example, can be enjoyed for what they are but excel in their flavour. From sourcing to preparation and creation of the final dish on the plate, we seek to excel at every stage.
We are proud to have and maintain the highest of standards of culinary excellence and are never happier than when a team comes together to deliver the very best, award-winning flavours.
Delivery of such standards doesn’t happen by osmosis! We have a thought-through, practical training process, which is extended to all levels of chef. So, whether you’re a complete beginner, choosing this exciting career direction for the first time, or a seasoned chef wishing to seek out a quality establishment to further your career, we have what it takes to bring the very best out of each individual.
Our training is delivered by our Group Executive Chef, Jason Wardill. Having worked in Michelin star establishments here in the UK and its Australian equivalent of One Chef’s Hat, there is not much Jason hasn’t seen or experienced! To be in his training team is something to behold and much will be learned, lessons you will keep for life.
Our training is accessible and our approach is thorough. We break down the basics into the following areas:
Mastering the above results in an all-rounder skill set and a great foundation for any chef.
We will provide each trainee with a set of their own knives and each part of their training will equip them with the skills to dissect any ingredient for any dish.
At Provenance, we have a stringent kitchen management process, one that supports the highest standards of hygiene, culinary excellence and sustainable hospitality. We will guide all trainees through a tried and tested, successful kitchen management programme. So, from ordering through to margin delivery, each trainee will have the confidence to perform to the Provenance standard.
To cement the confidence and knowledge base required of an exceptional chef-in-the-making, we enhance our own training programme with that of the AA Rosette Academy. Each trainee will receive access to a one-day interactive course covering all aspects of culinary preparation, a full understanding of produce provenance, common errors made by chefs that hold them back from winning Rosettes, plus pairing of food with wine and so much more. Provenance sites that have earned AA Rosette Awards include The Punch Bowl, The Carpenters Arms and The West Park, with The Cleveland Tontine awarded Two Rosettes for culinary excellence. To understand the full course, you can read more here:FIND OUT MORE
The team here at Provenance is an inclusive one. We welcome all enthusiastic, driven individuals with a sense of adventure so we can take them from passionate foodie to an accomplished and confident chef.
We offer paid apprenticeships, where learning through experience is our top priority. If you are worrying about producing a CV, worry not. It’s the passion and the will to learn that we are seeking. We will invest in the training and applaud and award the successful outcome!
We offer paid apprenticeships, where learning through experience is our top priority. If you are worrying about producing a CV, worry not. It’s the passion and the will to learn that we are seeking. We will invest in the training and applaud and award the successful outcome!APPLY NOW