Gastropub celebs launch employee exchange programme

By James McAllister

- Last updated on GMT

Ainsworth and Banks (l-r): the key is to experience work life at different venues
Ainsworth and Banks (l-r): the key is to experience work life at different venues

Related tags: Food, Gastropub, Training

Gastropub chefs Paul Ainsworth and Tommy Banks have launched an employee exchange programme, enabling teams to swap companies for a week and experience the workings of another business.

The initiative, which launched earlier this month, is targeted at employees in front-of-house and back-of-house roles, as well as office and operational staff within Ainsworth's Cornwall-based businesses, which includes the Michelin-starred Paul Ainsworth at No6 in Padstow and the Mariners gastropub in nearby Rock, and Banks's Yorkshire empire, which encompasses Michelin-starred restaurants the Black Swan at Oldstead and Roots in York.

Three successful exchanges have taken place already, and a further seven are scheduled for 2022.

“I am so excited to be partnering with the Banks family on this programme,” said Ainsworth.

Experience other companies

He continued: “You never stop learning in hospitality but we want to fast-track this and give our team a more holistic view of the industry, which comes with experiencing other companies.

“I am so grateful to have worked all across the UK and I want others to be able to do the same.”

Ainsworth and Banks say they chose to work together as their businesses 'share the same family run feel and passion for the produce of their home counties'.

Staff visiting the Tommy Banks Group will be able to try their hands at modules including foraging and preserving; farming and growing; housekeeping; and e-commerce and operations.

Options for employees

While in Cornwall, employees can elect the likes of pastry at Paul Ainsworth at No6; guest relations; front of house at Ainsworth's Caffè Rojano in Padstow; and social media.

Those taking part can choose to rotate through the business or hone in on one particular restaurant within the organisation, and every visit includes accommodation and extensive supplier visits.

“Stage programmes are established for chefs but lacking for front of house and other roles,” explained Banks.

“We want to change this and allow anyone within our business the opportunity to be able to join The Ainsworth Collection. We have much to learn from them and there are so many fantastic suppliers to visit in Cornwall.”

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