Chance to become a chef in some of the most stunning pub locations in the South West

A range of exciting chef apprenticeships jobs have come up with our team in some of the most scenic pub locations in the South West, from Penzance up to Bath.

The apprenticeships on offer aren’t just for those starting out in their career but are open to anyone - including people who might be seeking a career change, a move to a new area or those looking for a new challenge.

No prior experience or minimum qualifications are required - just an appetite to learn. Our apprenticeships also come with some enviable benefits too, including 30% off food and drink and 50% off accommodation in our managed pubs.

The business is all about progression, with St Austell Brewery being one of the South West’s biggest employers, focused on retaining and rewarding talent.


Jon Kelley, early careers manager for St Austell Brewery, said:

“We see ourselves as leaders in the region when it comes to hospitality apprenticeships. Our chef apprenticeship program can not only provide an aspiring cook a unique opportunity to learn their trade properly, with the full support of the team, while maintaining a decent work life balance in some of the most desirable locations in the south-west - we also see the program as the ‘first step’ in what could turn into a varied and colourful career journey. 

“We are uniquely placed to be able to offer a huge range of potential opportunities at every level of employment. You could join us as an entry level chef and go on to explore some of the most amazing locations in the South West as you continue to learn. Ultimately, there is the potential to diversify into any number of different areas of specialism- the sky is the limit for the right candidate.”


Apprentice Harry Reed with Gareth James

Throughout the apprenticeship, candidates will work with experienced chefs in a fast-paced and fun environment. As the course progresses, people will develop knowledge, skills and behaviour - learning the fundamental principles that are key to building a successful career as a professional chef. 

They will practice their new skills while at work, with the full support of the team around them. As they develop, they'll become proficient at working with top quality fresh local produce, play a hands-on role in prepping and cooking dishes while dealing with high volumes and maintaining consistency.

Candidates will be led by some of the best in the business, gaining firsthand experience of the working practices of an efficient kitchen. The practical lessons, along with the experience people will gain as part of a busy commercial kitchen team, will enable them to gain a nationally recognised qualification, progress and move on to become an integral member of the business.

We've had many success stories to share from our apprentices, which make up around 5% of our total employee headcount.

Apprentice chef Jacob Williams joined the Punchbowl and Ladle team as a level 2 commis chef after a brief stint in construction made him decide to change direction.

Since, Jacob has transfer to a different site in a more challenging role. He will soon join the first cohort of level 3 ‘senior chefs’ after the summer.


Jacob said:

“I’m given the right amount of time to learn and gain practical skills, all while being paid. The support I have available to me from across the business has been great too. I hope to stay with St Austell, progress through to level 3 and level 4 and eventually become a head chef.”

Harry Reed started out at the Mill on the Exe, joining the company after completing a degree in a completely unrelated subject. He has recently completed his level 2 (commis chef) and was handed the Pub Apprentice of the Year award St Austell Brewery in 2023 for being such a great example of an apprentice. He went on to win the Hospitality Apprentice of the Year Award at Exeter college in 2023 for his outstanding efforts too.