Runner Up – Andrew Leonard – Profile

Andrew also worked incredibly hard to get to this year’s Chef Stagiaire Final; first Andrew Leonard - Pea Panna Cotta coming over for a week to do his Phase 2 stage at Lords of the Manor with Executive head Chef Richard Edwards and his team, where Richard offered him a position in the brigade! Then coming back for the Final Phase week at Dinner by Heston Blumenthal with Executive Chef Ashley Palmer-Watts and his 2 Michelin star, Dinner team.

Since leaving school Andrew has completed his NVQ up to Level 3 at South West College, at both the Dungannon and Enniskillen campus’.

  • NVQ Level 2 in Professional Cookery – 2009
  • NVQ Level 3 in Professional Cookery – 2011
  • NVQ Level 3 in Hospitality, Supervision and Leadership – 2014
  • Intermediate Food Safety and HACCP Analysis – 2014

As well as his studies, Andrew is a keen competition entrant, with a variety of fantastic achievements to his name so far in his career;

  • Silver/Finalist in Chef Stagiaire Award 2015
  • Finalist in BCF Young Chef of the Year, Great Britain, November 2012
  • Finalist in BCF Young Chef of the Year, Great Britain, November 2013
  • IFEX Northern Ireland Young Chef of the Year, March 2014
  • Recipient of the BCF Johnnie Borra Award, May 2014


Andrew Leonard - Stone BassAndrew has worked his way up through the ranks and is now thoroughly enjoying being responsible for the Loughside Bar & Grill at The Lough Erne Resort, Enniskillen, under the guidance and mentorship of Executive Head Chef, Noel McMeel.

We wish Andrew the best with his career and will keep an eye out for news of further achievements in the near future.

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Winner – Louise Roberts – Profile

Louise Roberts

Chef Stagiaire 2015 – Winner

Louise left school in 2010 to pursue an NVQ Level 1 in Professional Cookery at her local Catering College in Romford, Essex.

On completion of the course, Louise joined the Springboard Summer School Program where she spent 2 informative and interesting weeks at the 5* luxury Hyatt Regency Churchill Hotel in Marble Arch.

Following that Louise was lucky enough to be accepted onto an Apprenticeship scheme with Lexington Catering, where her first assignment was at the University of West London.

Lexington encourage their Apprentices to work through multiple client sites to enable them to learn a wide variety of techniques and styles, ensuring they get a complete formal catering education, setting them up for the future in the best way possible. As such Louise worked at clients such as Coca Cola Head Office, Mann Group and Knight Frank, Baker Street, among others.

Louise continues to thoroughly enjoy her job at Lexington, having served for 4 years now. Louise was proud to complete her apprenticeship last year and is now regarded as a fully-fledged and dedicated member of the Lexington team.

We expect this list to grow over the next few years [!], but so far Louise has achieved the following:

Apprentice of the Year – Craft Guild of Chefs 2014

Craft Guild of Chefs – Finalist twice in the Graduate Award

Gold Best In Class, Silver Best In Class, Bronze Best In Class at Hotelympia and The Hospitality Show

NVQ level 2 & 3 in Professional Cookery

Royal Academy Of Culinary Arts – graduated with Distinction 2014

Royal Acadmey of Culinary Arts – Scholar of the Year 2014

Apprentice of the year 2012 & 2013 – Lexington Catering

Apprentice of the year for London Loves Business  2014

As well as being an enthusiastic and lively member of her Lexington team at work, Louise also finds time to help her Mother and Brother care for her Grandmother, who has Alzheimer’s, in her home town of Romford, Essex.

We wish Louise all the very best for her career and hope she thoroughly enjoys her prize trip to work with Head Chef Claude le-Tohic of 3 Michelin star Joel Robuchon, MGM Grand, Las Vegas and then onto the amazing Six Senses Zighy Bay in Oman to work under Executive Head Chef Richard Lee and his team.

Incredibly well done Louise. Thank you for your hard work.

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