B&FC Launches Groundbreaking ‘Sustainable Chef’ Bootcamp

Blackpool and The Fylde College (B&FC) is launching a pioneering Skills Bootcamp to empower chefs to lead on sustainable practices, innovation and wellbeing in today’s hospitality sector.

This six-week programme will inspire current and aspiring culinary leaders through a blend of hands-on kitchen training and expert-led sessions from some of the UK’s most influential voices in the industry.

‘The Sustainable Chef’, delivered in partnership with the Lancashire Skills Hub, responds to growing demand for environmentally conscious, ethically minded and resilient hospitality professionals.

Graduates will be well-placed for roles such as sustainability leads within hospitality groups, menu development chefs specialising in eco-conscious cuisine and as culinary trainers passing on sustainable kitchen practices to the next generation.

The first cohort begins on Wednesday 10 September at B&FC’s Bispham campus and – with just 14 places available – this is a rare opportunity for working chefs and ambitious culinary professionals to access cutting-edge training.

Alun Francis, Chief Executive of B&FC, said: “We’re really excited to launch The Sustainable Chef – a first-of-its-kind programme in our region that answers the growing demand for sustainability-minded chefs.”

“At B&FC we have a strong track record of aligning regional skills needs with innovative curriculum delivery and the hospitality sector is a cornerstone of Lancashire’s economy: supporting more than 57,000 full-time jobs and contributing £5.4 billion in tourism-related activity in 2023 alone.”

Course participants will enjoy a holistic learning approach to sustainable hospitality covering everything from ethical menu design, regenerative sourcing and energy efficiency.

One of the programme highlights is a charity showcase lunch at B&FC’s Level Six Restaurant, in partnership with Hospitality Action.

This will be co-hosted by Doug Crampton, Chef Patron, Eight at Gazegill, who said: “Sustainability isn’t just a concept – it’s the future of our industry.”

“The Sustainable Chef Skills Bootcamp is a vital initiative that gives chefs the tools to rethink how we source, prepare and serve food. It’s about creating kitchens that respect the environment, support local producers and nurture the wellbeing of our teams. For Lancashire, this is a chance to lead by example and show that great food and responsible practices can go hand in hand.”

The programme also includes wellbeing and resilience training to become Burnt Chef Project Mental Champions.

Kris Hall, founder of the nationally-recognised Burnt Chef scheme, said: “The Sustainable Chef Bootcamp equips chefs with the tools to cook sustainably while safeguarding their own wellbeing. By blending environmental responsibility with mental-health literacy, we can ensure Lancashire’s kitchens nurture talent that thrives – not just survives.”

Other course highlights include a food waste transformation masterclass with Adam Smith, founder of Surplus to Purpose and TEDx speaker, plus an immersive visit to three Michelin-starred and Green Star venue Moor Hall in West Lancashire.

The Sustainable Chef is open to chefs, commis chefs, chefs de partie and cooks currently working in or leading hospitality kitchens. Applicants must hold at least a Level 2 Food Hygiene qualification and be confident operating in a professional kitchen.