Antony Worrall Thompson says apprentice chefs are a recipe for success

Taking the time to bring chefs through the system and encourage apprentices is paying off for Antony Worrall Thompson, who is welcoming back a familiar face to his Windsor restaurant.

Chef Andrew Thorndyke applied to one of the celebrity chef's London restaurants in 2000, aged just 15, not knowing Antony owned it. Working every weekend while still at school, he joined as a full-time apprentice chef in 2001, where, under Antony's instruction, he quickly rose through the ranks to become AWT's youngest ever head chef aged just 22.

Leaving his tutor behind in 2009 to gain experience in other restaurants, Andrew, now 25, is bringing what he has learned back to Windsor Grill, after being appointed its head chef in August.

"I much prefer 'coal face' training to build up speed and confidence and because of this I am an advocate of the apprentice scheme, rather than full-time colleges", commented Antony Worrall Thompson.

Andrew said: "I've first worked with AWT when I came on two-weeks work experience from school and Antony offered me an apprenticeship NVQ. I spent nine years cooking under him and learnt everything I know today.

"I didn't even know it was Antony's restaurant when I applied for work experience all those years ago, but it was a brilliant surprise when I found out! Getting the apprenticeship was amazing and my passion had always been for food so everything seemed to fall into place."

Andrew's new-found experience will certainly benefit AWT and the restaurant, with the young chef bringing a particular passion for fish and seafood to bear on Windsor Grill.
"When people think of the Grill, they don't necessarily think fish – but we offer some beautiful fish dishes using locally-sourced fish and seafood such as scallops, smoked haddock, lemon sole and squid. This suits me down to the ground. I love to cook fish and seafood and enjoy its versatility."

Words: Clare Riley

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