CASE STUDIES

Olive Branch team members achieve great things...

Our team receives excellent training and achieves great things...

Management Trainee, Charlotte – Charlotte spent a year with us on a part-time basis while finishing her studies. She then joined us full-time as a management trainee and has been trained and worked to supervisory levels in all front-of-house departments. She has completed a number of NVQs, completed a work placement in the reception department of luxury country house hotel, and enjoyed trips to London and experienced other gastropubs. Charlotte is a key trainer and has worked her way up to Assistant Manager.

Head Chef, Jerry Adam – Jerry started his career with us washing pots while still at school, before progressing to apprentice and commis chef. He then moved onto the two Michelin-stared kitchens of Bath Priory and Ynyshir Restaurant. Next, he became Sous Chef at Llangoed Hall before being appointed Head Chef at The Swan at Hay Hotel and then Penally Abbey in Pembrokeshire.

Food Stylist, Nick Walsh – Nick worked as Chef de Partie and then Junior Sous Chef in the Olive Branch kitchen, before moving to work at Midsummer House in Cambridge. Nick now works as a self-employed food stylist with many large supermarkets and food producers, creating dishes and marketing campaigns.

Pub Owner, Douglas Yiend – Douglas worked for us at a waiter, barman and then Head Barman. Next, he took up a Management Trainee position with Hotel du Vin, before buying and restoring his own pub with rooms, The Royal Oak Inn in Exmoor.