Tell us about your background.
I grew up in Cockermouth, a town in the Lake District. From an early age, I developed a strong appreciation for nature and community.
Did you always want to work in hospitality?
No, growing up, I dreamed of becoming a forestry commissioner. However, I began working weekends in local cafes, which sparked a passion for hospitality that gradually developed into a career.
What was it that attracted you to pursue a career in the industry?
My interest in hospitality began with food technology classes in school. I loved cooking for others and even sold my homemade cookies on the bus ride home. This was my first experience with entrepreneurship. I found traditional school to be challenging because I was easily distracted, but I always looked forward to my weekend shifts at my local café, Veeva. That hands-on experience truly drew me into the industry.
Did you find it beneficial to go down the route of studying hospitality?
I found my experience to be incredibly beneficial. I studied Hospitality Management (HND Level 5) at Kendal College, where I balanced my schedule by studying three days a week and working four days a week over the course of three years. This balance provided me with a strong blend of academic knowledge and real-world experience.
What was your experience as a student like?
My experience at Kendal College was incredibly rewarding, especially because I was studying subjects I could directly apply to my work. The college is an exceptional learning environment, with tutors who are highly experienced, supportive, and have all worked in the industry. During my time there, I also completed a wine training course and a pastry unit, which helped broaden my skill set.
What was your first job after graduating?
My first role after college was at L’Enclume, where I worked under Simon Rogan. I was part of the team when the restaurant earned its third Michelin star, which was an incredible experience. It provided an exceptional environment to learn the foundations of hospitality. Although I had previous experience in the industry, joining L’Enclume felt like starting over, but this time with a much deeper level of understanding and professionalism.
How did you end up working at Cottage in the Wood?
I first met Jack and Beth while serving them at another restaurant. We kept in touch, and they eventually approached me about joining them in a new venture: taking over Cottage in the Wood. I was excited about this opportunity and eager to be part of the project.
What does your job involve?
I oversee daily operations to ensure every guest receives an exceptional, seamless experience. I lead and support the front-of-house team, uphold the highest service standards, and work closely with the kitchen to deliver consistency and attention to detail.
What do you love most about working in hospitality?
Guest satisfaction is my main driving force. Creating unique, tailored, and memorable experiences for every individual who walks through the door.
Why did you enter the Gold Service Scholarship?
I entered to further develop my knowledge and gain new experiences within the industry. It also allowed me to work alongside and learn from like-minded professionals.
What did it mean to you to win the Gold Service Scholarship?
It was an incredibly proud moment for me. I was speechless, delighted, and truly grateful. I had dedicated countless hours to preparing, from early morning practices to meeting with mentors and past scholars to refine my approach. I am excited to use this achievement as a platform to inspire the next generation to pursue careers in hospitality.
Has the competition process helped you and your career in any way?
Participating in the competition has significantly boosted my confidence and confirmed that I’m on the right path in hospitality. It has also provided me with the chance to give back to the community. I have already visited a local secondary school to inspire and encourage students to consider a career in the industry.
What opportunities as part of your scholarship are you most looking forward to?
I’ve been on an incredible trip to EHL Hospitality Business School, where we will enhance our knowledge of hospitality management. It felt incredibly special to have this bespoke course created for us.
Additionally, I am excited about my placement at The Waterside Inn. The traditional dining style is an experience I have not encountered before, and I am eager to learn and develop new skills.
What do you hope to learn or develop?
I aim to build my confidence in public speaking and promote the hospitality industry as an incredible career path. Additionally, I hope to gain valuable financial experience in managing a restaurant business.
What would you say to someone thinking of entering the competition?
Be true to yourself, stay confident, and be excited to connect with other professionals in your industry.
What are your career aspirations?
My ultimate goal has always been to own and build my own country house hotel in the Lake District, featuring a small number of bedrooms and offering a beautiful tasting menu each evening.
What does great front-of-house service mean to you?
Making guests feel welcome and acknowledged immediately. Remembering regular customers and their preferences while adapting to various situations.
