From partnerships with colleges to family-focused environments and employment programmes, operators are going the extra mile to be valuable spaces for learning, development and inclusion.
In East Anglia, the Unruly Pig has a partnership with a local educational facility, which sees students learn about hospitality kitchens with real, hands-on experience.
Chef-patron of the Estrella Damm Top 50 Gastropub Dave Wall explained how that relationship works both ways.
“We’ve developed a really positive relationship with Suffolk New College over the years,” he told The Morning Advertiser. “This has grown through employing students, engaging with their teaching teams and getting involved in various educational initiatives.
“I’ve also become involved with the college’s industry advisory board, which gives employers an opportunity to share their perspectives on the skills and qualities we’re looking for in the next generation.”
“Pubs and restaurants have a hugely important role to play.
Dave Wall, the Unruly Pig
Wall regularly delivers cooking demonstrations linked to students’ assessments, helps judge in-house competitions and mentors teams preparing for external competitions.
“It gives them an opportunity to interact directly with somebody in the industry and provides relevant insight beyond what their tutors might be able to provide,” he said.
“There’s also the wider engagement through the advisory board, where we can help shape the curriculum to reflect what employers actually need. It’s important that students develop not just their technical skills, but also an understanding of teamwork, discipline and the realities of working in a busy hospitality environment.”
Furthermore, the partnership has created tangible career opportunities with Wall estimating the pub has employed around 20 students over the years through the connection with the college.
The chef-patron added: “Having seen young people come into our business with relatively little experience and develop into confident, capable professionals, I know how rewarding that journey can be. If I can help inspire even a handful more to consider hospitality as a worthwhile and fulfilling career, then that’s time very well spent.
“It’s wonderful when talented young people choose to build their careers with us, but equally rewarding to see them spread their wings and progress elsewhere. If we’ve played even a small part in helping them develop the skills and confidence to build a successful career in hospitality, then that’s something to be proud of.”
He encouraged other operators to play and active role in nurturing future talent and to reach out to local schools and colleges.
Perception challenge
“Pubs and restaurants have a hugely important role to play. Some continually complain about recruitment difficulties and skills shortages without being prepared to invest some time and effort into developing the people who might one day work in our businesses,” he said.
“One of the challenges is changing perceptions of hospitality. Yes, the hours can be demanding and the work is hard, but there are also wonderful opportunities for creativity, personal development and progression. Giving young people exposure to passionate, enthusiastic professionals can make a real difference in helping them see hospitality as a genuine career choice rather than simply a stopgap job.
“Offering a couple of hours for a demonstration, inviting students to visit your business either for work experience or to dine, or simply taking part in a careers discussion can be incredibly valuable.
The Swan in Clewer, which was this year’s Best Community Pub at the Great British Pub Awards, and goes one step further than having a partnership with an educational venue as it is home to the Green Room Foundation - a college on site.
“When the students leave the college, if I’ve got space available and they want to do it, I’ll hire them.”
Mickey Foden-Andrews, the Swan
This includes a sixth form and graduate programme for older students, designed to help them transition from the school environment to the world of work through courses, experience and employment in a safe environment.
General manager Mickey Foden-Andrews said students gain invaluable real-world exposure.
He told The Morning Advertiser: “[The students are] getting hands-on experience. On Thursdays, the kids run the entire pub - they’re behind the bar, doing the coffees, cooking the food in the kitchen, waiting the tables - from 11am until 2.30pm every week during term time.”
The practical experience means students leave with skills they can take directly into employment.
Foden-Andrews laid out how he believed the model could be replicated elsewhere as well as how students have become employees.
“It baffles me that it’s not done elsewhere because it’s so easy and work works. It takes time to get there but it’s brilliant,” he said.
“When the students leave the college, if I’ve got space available and they want to do it, I’ll hire them.”
For operators considering a similar approach, the pub manager urged others to ensure honesty and transparency was at the fore.
“I’d go into it with open arms and be honest about the difficulties there could be,” he said. “Ultimately, once people see it working, they understand the value.”
Clear commitment
Creating positive experiences for young people is not just about training and employment but also creating welcoming environments where families feel comfortable spending time.
This philosophy has helped the Plough at Prestbury secure the title of Best Pub for Families at the 2026 Great British Pub Awards.
The Gloucestershire pub has a clear commitment to the family market and is home to a packed programme of events including Easter hunts, craft activities, family festivals, school holiday celebrations, Halloween events and festive experiences.
While much of what the Gloucestershire pub does it aimed at the family market, operator Emma Gibbon, who runs the business with husband Paul, emphasised the importance of keeping the pub relevant as children grow up.
“I want those kids that are playing in the play area now to be our customers in the future and sometimes our staff.”
Emma Gibbon, the Plough
She told The Morning Advertiser: “We want to grow our next lot of customers. We don’t want families who have got children now to think we’re ‘just’ a kids’ pub in a couple of years’ time.
“We want them to know that they can come at every stage of their child’s life.
“We want to make sure we’re keeping our customers right throughout, rather than just when they’ve got young kids who want to play in the play area.”
She highlighted how today’s young guests could return as tomorrow’s customers and team members.
“I want those kids that are playing in the play area now to be our customers in the future and sometimes our staff.”
Moreover, she believed inclusivity is increasingly central to the success of modern pubs.
“Pubs can be a space for everyone, not just adults, they’re inclusive now,” Gibbon added. “One of the reasons the good pubs are surviving is because they are making sure that they’re welcoming to every generation.”
Many operators are taking various steps to ensure the pub is a safe space for younger clientele.
Whether that be through work experience, educational partnerships, family-friendly environments or direct employment opportunities, pubs are helping young people gain confidence, learn practical skills while also feeling part of their community.
In a trading environment where recruitment challenges continue and consumers remain promiscuous, investing in young people could be one of the best investments operators can make both in the future of their business and the wider hospitality sector.
