Sustainable Chef Skills Bootcamp from Blackpool and The Fylde College
Blackpool and The Fylde College are delighted to provide the opportunity to provide an exciting new collaboration with some of Lancashire’s leading restaurants, and Lancashire Skills Hub. The upcoming Sustainable Chef Skills Bootcamp will be open to all Lancashire based chefs from the Bispham Campus.
Discover more below
The Sustainable Chef Skills Bootcamp
This six-week, hands-on programme is designed exclusively for Lancashire-based chefs and will be delivered in collaboration with Lancashire Skills Hub.
Why Send a Chef ?
- Hands-On Kitchen Sessions – Focused on food waste reduction, ethical sourcing, energy efficiency, and sustainable kitchen practices.
- Inspiring Guest Speakers – Including Doug Crampton of Eight at Gazegill, Adam Smith (Surplus to Purpose), and The Burnt Chef Project.
- Exclusive Visit to Moor Hall – Includes a full back and front of house tour, plus a seasonal lunch at The Barn, learning from a Michelin Green Star restaurant.
- Wellbeing & Resilience Focus – Supporting mental health and long-term career sustainability in hospitality.
- Charity Lunch for Hospitality Action – Delivered by learners alongside Doug Crampton, Chef Patron at Eight at Gazegill.
- Immediate ROI – Your chefs return with fresh skills, new ideas, and the confidence to lead sustainability in your kitchen.
When & Where:
Wednesdays and Thursdays, 09:30 until15:00
10 September – 16 October 2025
Blackpool & The Fylde College, Bispham Campus
Cost:
The full cost of the bootcamp is £3,200, but thanks to funding from Lancashire Skills Hub, it is heavily subsidised:
- SMEs (small to medium-sized enterprises – fewer than 250 employees and under £50m turnover) pay just 10% – £320 (only £27 per day!)
- Levy-paying employers contribute 30% – £960
Limited spaces available – There are only have 14 spaces so early booking is essential to secure your place!
Head to The Sustainable Chef Skills Bootcamp at B&FC to secure your space. There is also a January intake available.